If you love cheesecake and raspberries, then these Luscious Raspberry Cheesecake Cupcakes are the perfect treat for you. They combine the richness of classic cheesecake with the fresh, tangy sweetness of raspberries, all wrapped up in an easy-to-eat cupcake form. These mini cheesecakes are not only delicious but also ideal for any gathering or special occasion. Stick around as we walk you through each step, from ingredients to expert tips, so you can recreate this irresistible dessert at home!
What are Raspberry Cheesecake Cupcakes?
Raspberry Cheesecake Cupcakes are miniature versions of a classic cheesecake but baked in individual portions. These cupcakes feature a creamy cheesecake filling swirled with a raspberry sauce, all resting on a buttery graham cracker crust. They deliver a perfect balance of rich, velvety texture and bright, fruity flavor. Whether you’re making them for a party or just indulging your sweet tooth, they are guaranteed to be a hit.
Ingredients List for Raspberry Cheesecake Cupcakes
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened (two 8 oz packages)
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for extra tang)
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon cornstarch
For Garnishing:
- Fresh raspberries
- Whipped cream (optional)
- Mint leaves (optional)
Substitutions and Variations
One of the best things about this Raspberry Cheesecake Cupcakes recipe is its versatility. Here are a few substitutions and variations you can try to suit your preferences or dietary needs:
- Gluten-Free Option: Simply substitute the graham cracker crumbs with gluten-free graham crackers for a gluten-free version.
- Dairy-Free: Replace the cream cheese with a dairy-free alternative, such as almond or coconut-based cream cheese, and use dairy-free butter for the crust.
- Different Fruit Swirls: Not a fan of raspberries? You can swap them with strawberries, blueberries, blackberries, or even a mixed berry compote for the swirl.
- Chocolate Lovers: For an indulgent twist, drizzle melted dark chocolate on top before serving or add mini chocolate chips to the cheesecake batter.
- Keto-Friendly: To make these cupcakes low-carb, use almond flour in place of graham cracker crumbs, and substitute the sugar with a keto-friendly sweetener like monk fruit or erythritol.
Step-by-Step Cooking Instructions

1. Prepare the Raspberry Swirl
- Cook the Raspberries: In a small saucepan over medium heat, combine the raspberries, 2 tablespoons of sugar, lemon juice, and water. Cook for about 5 minutes, stirring frequently until the raspberries break down and release their juices.
- Thicken the Sauce: In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir this into the raspberry mixture and cook for another 1-2 minutes, until thickened. Set aside to cool.
2. Make the Graham Cracker Crust
- Preheat the Oven: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- Mix the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press into Cups: Spoon about 1 tablespoon of the graham cracker mixture into each cupcake liner. Press down firmly with the back of a spoon or a small glass to create a flat, compact crust. Bake for 5-6 minutes, then let cool while you prepare the filling.
3. Make the Cheesecake Filling
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add Sugar and Eggs: Gradually add in the ⅔ cup sugar, beating until fully incorporated. Add the eggs one at a time, mixing on low speed to avoid overmixing. Finally, add the vanilla extract and lemon juice (if using), and beat until smooth.
4. Assemble the Cupcakes
- Fill the Cups: Spoon the cheesecake filling over the pre-baked crusts, filling each cupcake liner about three-quarters of the way full.
- Add Raspberry Swirl: Drop about 1 teaspoon of the raspberry sauce onto the surface of each cupcake. Use a toothpick or skewer to gently swirl the raspberry sauce into the cheesecake batter to create a marbled effect.
5. Bake the Cupcakes
- Bake: Bake in the preheated oven for 18-22 minutes, or until the centers are set but still slightly jiggly.
- Cool: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours or overnight before serving.
How to Cook Raspberry Cheesecake Cupcakes: A Step-by-Step Guide
- Pre-Bake the Crust: The graham cracker crust needs to be baked briefly before adding the filling. This ensures it stays crisp and doesn’t crumble when you remove the cupcakes from the liners.
- Don’t Overmix the Filling: Overmixing the cheesecake batter can incorporate too much air, leading to cracks when the cupcakes bake. Mix on low speed and just until ingredients are combined.
- Marbling the Raspberry Swirl: For a beautiful swirl effect, don't overmix the raspberry sauce into the batter. Gently swirl with a toothpick for that perfect marbled look.
- Cooling and Chilling: Proper cooling is essential for cheesecake. After baking, let the cupcakes cool gradually. Refrigerating them overnight helps the flavors develop and ensures they hold their shape.
Common Mistakes to Avoid
- Overbaking the Cheesecake: Overbaking can cause the cheesecake to crack and become dry. The center of the cupcakes should still be slightly jiggly when you remove them from the oven. They will firm up as they cool.
- Not Letting the Raspberry Sauce Cool: If you add hot raspberry sauce to the cheesecake batter, it can melt the batter and affect the swirl effect. Always let the raspberry sauce cool before using.
- Skipping the Crust Bake: Pre-baking the crust is essential to give it structure. Skipping this step may result in a soggy crust that crumbles when you bite into it.
Serving and Presentation Tips
How to Serve Raspberry Cheesecake Cupcakes
- These Raspberry Cheesecake Cupcakes are best served chilled. Once they’ve set in the fridge, simply remove the cupcake liners and place them on a serving platter.
- For an extra indulgent touch, top each cupcake with a dollop of whipped cream, a fresh raspberry, and a sprig of mint.
Presentation Ideas for Raspberry Cheesecake Cupcakes
- Drizzle with Raspberry Sauce: If you have any leftover raspberry sauce, drizzle it over the top of the cupcakes for a stunning finish.
- Chocolate and Raspberry Combo: For a luxurious presentation, drizzle melted white or dark chocolate over the cupcakes, adding an extra layer of flavor and elegance.
- Mini Cheesecake Platter: Serve these cupcakes on a tiered dessert stand alongside other mini desserts, like brownies or macarons, for a visually impressive dessert table.
Raspberry Cheesecake Cupcake Recipe Tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This ensures a smooth, lump-free cheesecake filling.
- Make Ahead: These cupcakes can be made a day in advance and stored in the refrigerator. In fact, letting them sit overnight enhances the flavor!
- Freeze for Later: You can freeze the baked and cooled cupcakes by wrapping them individually in plastic wrap and storing them in an airtight container. Just thaw in the fridge when you're ready to serve.
Frequently Asked Questions (FAQs)
- Can I use frozen raspberries for the swirl?
Yes, frozen raspberries work well in this recipe. Just thaw them first and strain any excess liquid before making the sauce. - How long do these cupcakes last?
These cheesecake cupcakes can be stored in the fridge for up to 4-5 days in an airtight container. - Can I freeze these cupcakes?
Yes, these cupcakes freeze beautifully. Just wrap them individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. - Why did my cheesecake crack?
Cheesecake can crack if overbaked or if the batter was overmixed. Ensure you bake them until just set and avoid whipping too much air into the batter. - Can I make this recipe without cupcake liners?
Yes, but make sure to grease the muffin tin well to prevent sticking. Liners make it easier to remove the cupcakes and keep their shape.
Conclusion
These Luscious Raspberry Cheesecake Cupcakes are a delightful, portable version of traditional cheesecake, with a tangy raspberry twist. They’re easy to make, look beautiful, and taste absolutely amazing. Whether you're making them for a special event or as
a treat for yourself, these mini cheesecakes are sure to impress. Now that you've got all the steps, tips, and tricks, it's time to roll up your sleeves and enjoy the sweet rewards of baking these little bites of heaven!
PrintLuscious Raspberry Cheesecake Cupcakes Recipe
This Luscious Raspberry Cheesecake Cupcakes recipe combines the richness of cheesecake with a fresh burst of raspberry flavor, all in a cupcake-sized treat. Perfect for parties or a special dessert. Keywords: Raspberry Cheesecake Cupcakes, mini cheesecake, raspberry dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cream cheese
- Sugar
- Vanilla extract
- Eggs
- Graham cracker crumbs
- Butter (melted)
- Fresh raspberries
- Raspberry jam (optional)
Instructions
- Preheat oven and prepare cupcake liners with graham cracker crust.
- Mix cream cheese, sugar, vanilla, and eggs for the cheesecake filling.
- Pour the filling into the crust-lined cupcake tins.
- Add fresh raspberries or a swirl of raspberry jam on top.
- Bake until set, then cool and refrigerate before serving.
Notes
- Allow the cupcakes to chill completely before serving for best texture.
- Can substitute raspberry jam with another berry jam for variety.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
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