Raspberry Cheesecake Cupcakes Recipe

Raspberry Cheesecake Cupcakes Recipe

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Hello, dessert lovers! Get ready to enjoy a sweet treat that’s as pretty as it is delicious—Raspberry Cheesecake Cupcakes. These mini cheesecakes are a perfect balance of creamy, tangy, and fruity flavors, topped with a homemade raspberry compote that makes each bite unforgettable. Let’s get baking!

Introduction

These Raspberry Cheesecake Cupcakes combine the best of both worlds—rich cheesecake and fresh raspberry sweetness. With a graham cracker crust, a creamy cheesecake center, and a fresh raspberry compote on top, this dessert is great for special occasions, gatherings, or whenever you’re craving something sweet and indulgent.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted

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

Raspberry Compote

  • 1 cup fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch dissolved in 1 tbsp cold water

These ingredients will create a delightful balance of creamy cheesecake and fruity raspberry compote.

How to Make Raspberry Cheesecake Cupcakes

Follow these steps to create Raspberry Cheesecake Cupcakes:

  1. Prepare the Oven and Cupcake Pan: Preheat your oven to 325°F (165°C) and line a cupcake pan with cupcake liners.
  2. Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs with the melted butter, stirring until the crumbs are evenly coated. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner to form a crust.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Add in the vanilla extract and sour cream, and beat until combined.
  4. Add Raspberries and Jam: Gently fold in the fresh raspberries and raspberry jam into the cheesecake mixture, being careful not to overmix so the raspberries stay somewhat intact.
  5. Fill the Liners and Bake: Spoon the cheesecake mixture into each cupcake liner, filling about 3/4 of the way full. Bake in the preheated oven for 20-22 minutes, or until the centers are set and slightly jiggle when moved.
  6. Cool the Cupcakes: Remove the cupcakes from the oven and let them cool to room temperature in the pan, then refrigerate for at least 1-2 hours before topping with the compote.
  7. Prepare the Raspberry Compote: In a small saucepan over medium heat, combine 1 cup of fresh raspberries, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice. Stir until the raspberries break down and the sugar dissolves. Add the cornstarch mixture and cook, stirring constantly, until the compote thickens. Remove from heat and let it cool.
  8. Top with Compote and Fresh Raspberries: Once the cupcakes are fully chilled, spoon a small amount of raspberry compote on top of each one. Garnish with extra fresh raspberries if desired.

Helpful Tips

  • Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature to achieve a smooth, creamy texture.
  • Crust Tip: Press the crust mixture firmly into the cupcake liners to ensure it holds together when baked.
  • Cooling Time: For best results, allow the cheesecake cupcakes to chill for at least a few hours to help them set fully.

Cooking Tips

Here are some extra tips for perfect Raspberry Cheesecake Cupcakes:

  • Avoid Overmixing: Fold in the raspberries gently to prevent breaking them down too much.
  • Thicker Compote: If you prefer a thicker compote, add a bit more cornstarch and simmer until desired thickness.
  • Make-Ahead Tip: These cupcakes can be made a day in advance and stored in the refrigerator, making them a great option for parties.

Serving Suggestions

Serve these cupcakes chilled for a refreshing dessert. They make a beautiful presentation when topped with a swirl of whipped cream and a fresh raspberry or two. Enjoy them with a cup of tea or coffee, or serve them on a dessert tray for a special occasion.

Nutritional Information

Here’s a look at the approximate nutritional information per cupcake:

  • Calories: 270
  • Carbohydrates: 24g
  • Protein: 4g
  • Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 80mg
  • Sodium: 140mg
  • Potassium: 120mg
  • Fiber: 1g
  • Sugar: 18g
  • Vitamin A: 8%
  • Vitamin C: 6%
  • Calcium: 6%
  • Iron: 4%

Storage and Leftovers

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze: You can freeze these cheesecake cupcakes without the compote for up to a month. Thaw in the refrigerator before adding the topping and serving.

These make-ahead cupcakes are perfect for entertaining or enjoying as a quick treat during the week.

Frequently Asked Questions (FAQs)

Can I use frozen raspberries?
Yes, but thaw and drain them well to avoid excess moisture in the batter and compote.

Can I make these without the crust?
Certainly! Simply skip the crust step, and pour the cheesecake filling directly into the cupcake liners.

How do I know when the cheesecake cupcakes are done?
They should have a slight jiggle in the center when you gently shake the pan. This means they’ll set perfectly as they cool.

If you love these Raspberry Cheesecake Cupcakes, you might also enjoy these dessert recipes:

Conclusion

There you have it—the ultimate recipe for Raspberry Cheesecake Cupcakes! These creamy, fruity, and perfectly sweet mini cheesecakes are sure to impress. Enjoy the delicious flavors, and don’t forget to share this recipe with fellow dessert lovers!

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