Raspberry Cheesecake Cupcakes
Delightful cupcakes featuring creamy cheesecake with tart fresh raspberries, perfect for sharing at any gathering.
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.
Notes
Keep in an airtight container in the refrigerator for 3-5 days. For freezing, wrap well in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before serving. Experiment with other fruits for different flavors.