Description
Heavenly Raspberry Cheesecake Cupcakes are a delightful twist on classic cheesecake, combining a creamy, smooth filling with a crisp vanilla wafer crust and a swirl of sweet raspberry preserves. These individual-sized desserts are perfect for parties or a special treat, offering creamy texture and fruity flavor in every bite.
Ingredients
Scale
Crust
- 12 vanilla wafer cookies (or graham cracker rounds)
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Topping
- 1/2 cup raspberry preserves or jam
- Fresh raspberries for garnish (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and place one vanilla wafer at the bottom of each liner to form the crust.
- Mix the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and mix until fully incorporated. Beat in the eggs one at a time to ensure a smooth texture, then mix in the vanilla extract and sour cream until the mixture is uniform and creamy.
- Assemble the cupcakes: Divide the cheesecake batter evenly among the muffin cups, filling each about three-quarters full. Carefully drop about one teaspoon of raspberry preserves on top of each filled cup.
- Swirl the preserves: Using a toothpick or a knife, gently swirl the raspberry preserves into the cheesecake batter to create a marbled effect without fully mixing it in.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the centers are just set and the tops appear slightly puffed but not browned.
- Cool: Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely at room temperature.
- Chill: Place the cooled cupcakes in the refrigerator and chill for at least 2 hours to set properly before serving.
- Garnish and serve: Just before serving, optionally top each cupcake with fresh raspberries for an added burst of freshness and visual appeal.
Notes
- You can use any fruit preserves or jams instead of raspberry for variation.
- These cheesecake cupcakes freeze well; thaw them overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
