Hello, cupcake lovers! If you’re looking for a dessert that’s both elegant and bursting with flavor, these Raspberry Cheesecake Cupcakes are the perfect choice. With a buttery graham cracker crust, creamy cheesecake filling swirled with raspberries, and a luscious homemade raspberry compote topping, these mini treats are as delightful to eat as they are to look at. Perfect for parties, gatherings, or just a sweet indulgence at home, this recipe will quickly become a favorite.
Introduction
Cheesecake and cupcakes are two classic desserts that, when combined, create pure magic. These Raspberry Cheesecake Cupcakes bring together the rich creaminess of cheesecake and the portability of cupcakes, topped off with the sweet-tart flavor of fresh raspberries. The addition of a graham cracker crust and raspberry compote elevates this dessert into something truly special. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and yields impressive results every time.
Ingredients
The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
The Cheesecake Filling:
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup fresh raspberries
- 2 tbsp raspberry jam
The Raspberry Compote:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water
How to Make Raspberry Cheesecake Cupcakes
Follow these detailed steps to create Raspberry Cheesecake Cupcakes that look and taste as good as a bakery’s finest.
1: Prepare the Crust
- Preheat your oven to 325°F (165°C) and line a cupcake pan with liners.
- In a bowl, mix the graham cracker crumbs with melted butter until well combined.
- Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner, packing it down firmly with the back of a spoon or a flat-bottomed glass.
2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until just combined.
- Gently fold in the fresh raspberries and raspberry jam, being careful not to overmix, as this could break the berries.
3: Assemble and Bake
- Spoon the cheesecake filling over the graham cracker crust in each cupcake liner, filling about 3/4 full.
- Bake in the preheated oven for 20-22 minutes, or until the centers are set and the tops are slightly puffed.
- Remove from the oven and allow the cupcakes to cool completely in the pan before transferring to the refrigerator to chill for at least 2 hours.
4: Make the Raspberry Compote
- While the cupcakes cool, prepare the raspberry compote. In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices (about 5-7 minutes).
- Stir in the dissolved cornstarch mixture and cook for another 1-2 minutes, or until the compote thickens.
- Remove from heat and allow to cool to room temperature.
5: Decorate the Cupcakes
- Once the cupcakes are chilled, spoon a dollop of raspberry compote onto the top of each cheesecake cupcake.
- Garnish with additional fresh raspberries and, if desired, a sprinkle of powdered sugar or a small mint leaf for an extra touch of elegance.
Helpful Tips
- Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature for a smooth, lump-free batter.
- Prevent Cracks: Avoid overmixing the batter and keep an eye on the baking time to prevent cracks in your cheesecake.
- Make-Ahead: These cupcakes can be made a day in advance. Store them in an airtight container in the refrigerator.
Cooking Tips
- Graham Cracker Alternative: If you can’t find graham crackers, digestive biscuits or vanilla wafers work wonderfully as substitutes.
- Compote Thickness: If the compote is too thick, add a teaspoon of water to loosen it. If it’s too thin, simmer for an additional minute.
- Flavor Variations: Add a touch of almond extract to the cheesecake batter for a slightly nutty flavor, or substitute raspberries with strawberries or blueberries for a different twist.
Serving Suggestions
Serve these Raspberry Cheesecake Cupcakes as a dessert for dinner parties, birthdays, or afternoon tea. They’re delightful on their own but can be paired with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgence. For a special occasion, arrange the cupcakes on a tiered stand and sprinkle with edible glitter for a show-stopping presentation.
Nutritional Information
Here’s an estimate of the nutritional content per cupcake:
- Calories: 270
- Carbohydrates: 26g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 10g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 180mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 17g
- Vitamin A: 12%
- Vitamin C: 10%
- Calcium: 6%
- Iron: 3%
These cupcakes are a decadent treat to enjoy in moderation.
Storage and Leftovers
- Refrigerate: Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cupcakes (without the compote) in a single layer in an airtight container for up to 2 months. Thaw in the refrigerator overnight and add the compote before serving.
Frequently Asked Questions (FAQs)
Can I use frozen raspberries?
Yes, frozen raspberries can be used for the compote and the cheesecake filling. Thaw and drain them before adding to the batter to prevent excess liquid.
Can I make these cupcakes gluten-free?
Absolutely! Substitute the graham cracker crumbs with gluten-free graham crackers or cookies to make this recipe gluten-free.
What if I don’t have a cupcake pan?
You can use ramekins or mini tart pans instead. Adjust the baking time as needed.
Related Recipes
If you loved these Raspberry Cheesecake Cupcakes, try these other irresistible recipes:
Conclusion
There you have it—Raspberry Cheesecake Cupcakes, a delightful combination of creamy cheesecake, sweet-tart raspberries, and buttery graham cracker crust. These cupcakes are the perfect way to impress guests or treat yourself to something special. Try this recipe today, and let us know how much you loved it. Happy baking!