Raspberry Cheesecake Cupcakes are a delightful treat that combines rich, creamy cheesecake with the tartness of fresh raspberries. They are perfect for parties, family gatherings, or simply when you want something sweet. These cupcakes are easy to make and look beautiful on any dessert table. Plus, they are individual servings, making them great for sharing!
how to make Raspberry Cheesecake Cupcakes
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- Powdered sugar for dusting
Directions:
- Preheat the oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press a tablespoon of the mixture into the bottom of each liner.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and beat in the eggs, one at a time.
- Fold in fresh raspberries gently.
- Pour the cheesecake mixture over the crust in each cupcake liner, filling them about 3/4 full.
- Bake for 20-25 minutes or until set. Let them cool to room temperature, then refrigerate for at least 2 hours.
- Dust with powdered sugar before serving.
how to serve Raspberry Cheesecake Cupcakes
Serve these cupcakes chilled for the best taste. You can add a few extra raspberries on top for decoration. These cupcakes are perfect for any occasion and can be enjoyed as a sweet treat after a meal or as a snack throughout the day.
how to store Raspberry Cheesecake Cupcakes
Keep the Raspberry Cheesecake Cupcakes in an airtight container in the refrigerator. They will stay fresh for about 3-5 days. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap and place them in a freezer-safe container. Thaw them in the refrigerator before serving.
tips to make Raspberry Cheesecake Cupcakes
- Make sure the cream cheese is softened for easier mixing.
- Don’t overmix the batter after adding the raspberries to keep them intact.
- For a smoother cheesecake, beat the cream cheese and sugar until very creamy before adding the eggs.
- Experiment with other fruits like blueberries or strawberries to change the flavor.
variation
You can use a different type of crust by substituting graham crackers with crushed Oreos or shortbread cookies for a unique flavor. You can also add a swirl of raspberry sauce on top before baking for extra sweetness.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them to remove excess moisture before incorporating them into the batter.
Can I make these cupcakes ahead of time?
Absolutely! You can make these cupcakes a day or two in advance. Just store them in the refrigerator until you are ready to serve.
What can I use instead of cream cheese?
You can substitute cream cheese with mascarpone cheese or a dairy-free cream cheese alternative if you want a different flavor or need a dairy-free option.
Raspberry Cheesecake Cupcakes
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened Make sure to soften for easier mixing.
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time.
- 1 cup fresh raspberries Do not overmix to keep raspberries intact.
- Powdered sugar for dusting For serving.
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press a tablespoon of the mixture into the bottom of each liner.
Making the cheesecake filling
- In a large bowl, beat cream cheese and 1 cup sugar until smooth.
- Add vanilla extract and beat in the eggs, one at a time.
- Fold in fresh raspberries gently.
Baking
- Pour the cheesecake mixture over the crust in each cupcake liner, filling them about 3/4 full.
- Bake for 20-25 minutes or until set.
- Let them cool to room temperature, then refrigerate for at least 2 hours.
Serving
- Dust with powdered sugar before serving.
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