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Raspberry Cheesecake Cupcakes Recipe

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4.8 from 63 reviews

These Raspberry Cheesecake Cupcakes are an easy and delightful dessert featuring a buttery graham cracker crust, creamy cheesecake filling studded with fresh raspberries and raspberry jam, and topped with a luscious homemade raspberry compote. Perfect for parties or a sweet treat, these individual-sized cheesecakes combine tangy and sweet flavors with a soft and rich texture.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup unsalted butter (melted)

Filling

  • 2 cups cream cheese (softened)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup sour cream
  • 1 cup fresh raspberries
  • 2 tbsp raspberry jam

Raspberry Compote

  • 1 cup fresh raspberries
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (dissolved in 1 tbsp cold water)

Instructions

  1. Prepare the crust: Combine the graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of lined muffin cups to form the crust layer.
  2. Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and sour cream until fully incorporated.
  3. Incorporate raspberries and jam: Gently fold fresh raspberries and raspberry jam into the cream cheese mixture, ensuring they are evenly distributed without breaking the berries too much.
  4. Fill and bake: Spoon the prepared filling evenly into the crust-lined muffin cups. Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set but the centers still slightly jiggle.
  5. Cool and chill: Allow the cupcakes to cool completely in the muffin tin. Once cool, refrigerate them for at least 4 hours or overnight to allow the cheesecake to fully set and develop flavor.
  6. Make the raspberry compote: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens and the berries break down slightly. Stir in the dissolved cornstarch and continue cooking for another 1-2 minutes until thickened further. Remove from heat and cool completely before serving.

Notes

  • You can line the muffin cups with cupcake liners for easy removal.
  • Ensure cream cheese is softened to avoid lumps in the filling.
  • The compote can be made ahead and stored in the refrigerator for up to 3 days.
  • For a more intense raspberry flavor, you may increase the raspberry jam quantity slightly.
  • Do not overbake to keep the cupcakes moist and creamy.
  • These cupcakes are best served chilled.

Keywords: raspberry cheesecake, cheesecake cupcakes, easy dessert, individual cheesecake, raspberry compote, creamy dessert

Find it online: https://victoriablair.com/raspberry-cheesecake-cupcakes-recipe/