Nothing says ‘hello, weekend!’ quite like whipping up something a bit special in the kitchen, and my raspberry cheesecake cupcakes definitely hit the mark.

They started out as a fun experiment when I had a craving for both cheesecake and cupcakes but couldn’t decide between the two.

These little delights are the perfect treat for any gathering, or when you just want to sprinkle a little joy into your regular routine.

These raspberry cheesecake cupcakes are quite rich and decadent, so they pair wonderfully with a light, fruity drink or a cup of robust coffee.

If you’re serving them after dinner, a crisp, sparkling white wine complements their sweetness perfectly.

Raspberry Cheesecake Cupcakes

Servings: 12 cupcakes

 

Ingredients

1 1/2 cups of graham cracker crumbs
4 tablespoons unsalted butter, melted
1/4 cup granulated sugar
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1 cup fresh raspberries
1/4 cup raspberry jam

Directions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. In a small bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup sugar until well combined. Press about a tablespoon of the mixture into the bottom of each cupcake liner and bake for 5 minutes. Remove from oven and cool slightly.

3. In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth. Add eggs one at a time, fully incorporating after each addition. Stir in the vanilla extract and sour cream.

4. Spoon the cream cheese mixture over the cooled crusts, filling each about three-quarters full.

5. In a small bowl, crush half of the raspberries and stir in the raspberry jam. Drop a teaspoon of the raspberry mixture on top of each cupcake and use a toothpick to swirl it into the cream cheese mixture.

6. Bake in the preheated oven for 22-25 minutes, or until set. Cool in the tin on a wire rack before removing.

7. Garnish with the remaining fresh raspberries before serving.

Variations & Tips

These cupcakes are super versatile! For a different twist, try using blueberry or strawberry jam and corresponding fresh berries.

If you’re feeling extra indulgent, a sprinkle of chocolate chips in the cream cheese mixture before baking adds a lovely texture and richness.

And for those watching their sugar intake, substitute the granulated sugar in the crust and filling with a sweetener suitable for baking.

Source: cooktopcove.com