Print

Heavenly Raspberry Cheesecake Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These creamy and indulgent cheesecake cupcakes are topped with a fresh raspberry compote and additional raspberries, creating the perfect balance of tart and sweet. With a buttery graham cracker crust, they’re a delightful treat for any occasion!

Ingredients

Scale

For the Crust:

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

For 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

For 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)

Instructions

  • Preheat Oven: Preheat the oven to 325°F (165°C) and line a cupcake pan with cupcake liners.
  • Prepare the Crust: Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.
  • Make the Cheesecake Filling: Beat the cream cheese and granulated sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
  • Fold in Raspberries and Jam: Gently fold in the fresh raspberries and raspberry jam, being careful not to overmix.
  • Fill and Bake: Spoon the cheesecake mixture into the cupcake liners and bake for 20-22 minutes or until set. Let them cool in the pan.
  • Make the Raspberry Compote: Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries break down. Add the cornstarch mixture and stir until thickened.
  • Cool and Serve: Once the cupcakes are cool, top with the raspberry compote and additional fresh raspberries for garnish.

Notes

  • For extra flavor, you can swirl the raspberry jam into the cheesecake batter before baking.
  • The compote can be made ahead of time and refrigerated until ready to serve.

Nutrition