Heavenly Raspberry Cheesecake Cupcakes
A divine indulgence that combines creamy cheesecake with tart raspberries, all in a delightful cupcake format.
Servings 12 cupcakes
Calories 300kcal
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs Provides a sweet and crunchy base.
- 1/4 cup sugar Adds a touch of sweetness to the crust.
- 1/2 cup unsalted butter, melted Brings richness and binds the crust together.
For the filling
- 1 lb cream cheese, softened The star of the cupcake, creamy and decadent.
- 1/2 cup sugar For the perfect sweetness in the cheesecake filling.
- 2 large eggs Helps the filling set perfectly.
- 1 tsp vanilla extract Aromatic addition for a hint of warmth.
For the topping
- 1 cup heavy cream Transforms the cupcakes into a luxuriously fluffy dessert.
- 1/4 cup powdered sugar Sweetens the whipped cream topping.
- 1 tbsp lemon juice Brightens the flavor profile.
- 1 cup fresh raspberries Provides a burst of tartness and color.
- 1/4 cup raspberry jam (optional) Enhances the raspberry flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Press the mixture into the bottom of each cupcake liner for the crust and bake for 10 minutes; let cool.
- In another bowl, beat cream cheese and sugar together until smooth, adding eggs one at a time, then stir in vanilla.
- Pour the cream cheese mixture over the cooled crusts and bake for 18-20 minutes until set but slightly jiggly.
- Let cool completely on a wire rack.
Topping
- Whip heavy cream with powdered sugar and lemon juice until stiff peaks form; spoon over the cooled cupcakes.
- Garnish with fresh raspberries and raspberry jam if desired.
- Chill for at least 2 hours before serving.
Notes
Ensure all ingredients are at room temperature to avoid lumps, and don't skip letting the cupcakes cool completely before adding the whipped cream topping.