These cute raspberry cheesecake cupcakes are fluffy, creamy, and packed with delicious berry flavor! Each bite is like a tiny party in your mouth—what’s not to love?
I enjoy making them for gatherings; they always disappear fast! Plus, they’re easy to share without worrying about a messy slice of cake. Perfect for any occasion!
Key Ingredients & Substitutions
Graham Crackers: These are perfect for the crust, but if you don’t have them, digestive biscuits or oreos work well too! Just crush them the same way.
Cream Cheese: Cream cheese gives the cupcakes a rich, creamy texture. If you need a lighter option, try using Neufchâtel cheese. It has less fat but works similarly!
Sour Cream: This adds moisture and tang. If you want to skip it, Greek yogurt is a great substitute, keeping that creamy texture intact.
Raspberries: Fresh raspberries are best, but if they’re out of season, frozen raspberries can work perfectly too. Just thaw and drain before using!
How Do You Get a Perfect Raspberry Swirl?
Creating the raspberry swirl is fun and enhances the visual appeal. Here’s how to nail it:
- Cook the raspberries gently to break them down, then strain to remove seeds for a smooth sauce.
- Use a teaspoon to drop the raspberry sauce onto the cheesecake filling. Don’t over-swirly; just a couple of swirls give a pretty marbled effect.
- Try to keep some of the sauce on top to show off that lovely color!
This technique not only looks beautiful but adds a burst of flavor to each bite!
Raspberry Cheesecake Cupcakes
Ingredients You Will Need:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Garnish:
- Fresh raspberries for topping
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 20-25 minutes to bake. After that, you’ll need at least 3 hours in the fridge for chilling and setting. So, plan for around 4 hours and 15 minutes total to enjoy your yummy cupcakes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This way, it will be hot and ready for your cupcakes when you’re done preparing them!
2. Prepare the Crust:
In a medium-sized bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir it all together until it looks like wet sand. Take about 1 to 1½ tablespoons of this mixture and press it firmly into the bottom of each cupcake liner. This will be your tasty crust, so make it nice and even!
3. Make the Raspberry Swirl:
In a small saucepan, toss together the raspberries, 2 tablespoons of sugar, and lemon juice. Cook this over medium heat for about 5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens a bit. After cooking, strain the mixture through a fine mesh sieve to get rid of any seeds. Let it cool while you prepare the filling.
4. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and 2/3 cup of sugar together until the mixture is smooth and creamy. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract and sour cream until everything is well combined.
5. Assemble the Cupcakes:
Pour the cheesecake filling evenly over the crusts in your cupcake liners, filling them almost to the top. Then, using a teaspoon, drop small dollops of the raspberry sauce on top of the filling. Take a toothpick or skewer and gently swirl the raspberry sauce through the filling. Be careful not to overdo it; we want a lovely marbled effect!
6. Bake the Cupcakes:
Put the tray in the oven and bake for about 20-25 minutes. You’ll know they’re ready when the edges are set, but the centers still jiggle a little bit—think of a wobbly jello!
7. Cool Down:
Take the cupcakes out of the oven and let them cool in the pan for 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them not to get soggy.
8. Chill in the Fridge:
Once the cupcakes are completely cool, place them in the refrigerator for at least 3 hours, or overnight if you can wait. This step is super important for the flavors to develop and for the cupcakes to set properly.
9. Serve & Enjoy:
When you’re ready to serve, take the cupcakes out of the fridge and top each one with a fresh raspberry. Now they’re all set to impress your friends and family!
Enjoy your delightful Raspberry Cheesecake Cupcakes with their creamy texture, sweet raspberry swirl, and crumbly graham crust! They’re sure to be a hit! 🍰✨
Can I Use a Different Type of Fruit for the Swirl?
Absolutely! You can substitute raspberries with other berries like strawberries, blueberries, or blackberries. Just adjust the sugar depending on the sweetness of the fruit. Cook and strain them the same way for a delicious swirl!
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 4 days. Just be sure to separate layers with parchment paper to prevent them from sticking together!
Can I Make These Cupcakes Gluten-Free?
Yes! Just use gluten-free graham cracker crumbs for the crust. They should work perfectly without altering the taste significantly!
What’s the Best Way to Thaw Frozen Raspberries?
To thaw frozen raspberries, simply place them in the fridge overnight, or if you’re in a hurry, you can put them in a colander under cold running water for about 5-10 minutes. Be sure to pat them dry before using in the recipe!
