Description
Raspberry cheesecake cupcakes combine creamy cheesecake, tangy raspberry filling, and a buttery graham cracker crust in one elegant dessert. Perfect for special occasions or everyday treats, these cupcakes offer rich texture, vibrant flavor, and endless options for customization and presentation.
Ingredients
Scale
- 1 cup graham cracker crumbs (or gluten-free graham crackers)
- 4 tbsp melted butter
- 16 oz cream cheese, room temperature
- ½ cup granulated sugar (or sugar substitute like stevia)
- 2 large eggs
- 1 tsp vanilla extract (optional)
- ¼ cup raspberry jam or fresh raspberries
- Optional: lemon zest, almond extract
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs and melted butter until well combined.
- Press 1–2 tablespoons of crust mixture firmly into the bottom of each liner.
- In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently to avoid air bubbles. Stir in vanilla extract or other optional flavorings.
- Pour cheesecake batter over crusts, filling liners about ¾ full.
- Swirl raspberry jam into the top of each or add a few fresh raspberries.
- Bake for 20–25 minutes, or until centers are set but still slightly jiggly.
Cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
- Garnish with whipped cream, fresh raspberries, or white chocolate drizzle.
- Store in the fridge for up to 4 days or freeze unfrosted cupcakes for up to 2 months.
- Use a water bath or low oven temp to avoid cracking.
- Try different berries or flavorings like lemon zest or almond extract for variety.
- For a low-carb version, use almond flour in the crust and sugar-free sweeteners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: ~240
- Sugar: ~14g
- Sodium: ~130mg
- Fat: ~17g
- Saturated Fat: ~9g
- Unsaturated Fat: ~7
- Trans Fat: 0g
- Carbohydrates: ~18g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~65mg