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Pistachio Raspberry Cheesecake Cupcakes

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Delightful mini desserts featuring creamy cheesecake filling with nutty pistachios and vibrant raspberry puree, all nestled in a graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1/4 cup crushed pistachios
  • 1/4 cup raspberry puree
  • Fresh raspberries for garnish

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Line a muffin tin with cupcake liners.
  3. Combine the graham cracker crumbs and melted butter in a bowl, mixing until well blended.
  4. Press the mixture firmly into the bottom of each cupcake liner.
  5. Beat together the softened cream cheese and powdered sugar until smooth.
  6. Add in the vanilla extract and heavy cream, and beat until well combined.
  7. Fold in the crushed pistachios gently.
  8. Spoon the cheesecake mixture over the graham cracker crust in each cupcake liner.
  9. Add a spoonful of raspberry puree on top of each cupcake.
  10. Swirl the raspberry puree into the cheesecake mixture using a toothpick.
  11. Bake for 15-18 minutes until set slightly with a wobble in the center.
  12. Cool at room temperature before refrigerating for at least 2 hours.
  13. Garnish with fresh raspberries and a sprinkle of crushed pistachios before serving.

Notes

For extra creaminess, ensure cream cheese is at room temperature. Adjust raspberry puree based on preference. Store in an airtight container in the refrigerator or freezer.

Nutrition

Find it online: https://yummyfirst.com/pistachio-raspberry-cheesecake-cupcakes/