Irresistible Raspberry Cheesecake Cupcakes in 5 Easy Steps
Heavenly Raspberry Cheesecake Cupcakes are your go-to bite-sized dessert for any celebration. These mini cheesecakes feature a graham cracker crust, creamy cheesecake filling, and a swirled raspberry topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp brown sugar
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup raspberry preserves or jam
- 12 fresh raspberries
- 1/3 cup white chocolate ganache or melted white chocolate (optional)
- Powdered sugar (for dusting)
Instructions
- Mix graham cracker crumbs, brown sugar, and melted butter. Press into lined muffin cups and bake at 325°F for 5 minutes.
- Beat cream cheese and sugar until smooth, then add eggs, vanilla, and sour cream.
- Fill each crust with cheesecake batter, then drop a spoonful of raspberry preserves on top. Swirl gently with a toothpick.
- Bake at 325°F for 18–20 minutes, then cool and chill for at least 2 hours.
- Drizzle with white chocolate, place a fresh raspberry on each, and dust with powdered sugar.
Notes
- Let the cupcakes chill for best texture.
- Use room-temperature cream cheese for smoother batter.
- Swap raspberry preserves for other fruit jams if preferred.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg