Description
Delicious cheesecake cupcakes topped with fresh raspberry sauce, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon (optional)
- 6 tbsp unsalted butter, melted
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/3 cup sour cream
- 2 tbsp all-purpose flour
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1 cup fresh raspberries for topping
- 2 tbsp granulated sugar for topping
- 1 tsp lemon juice for topping
Instructions
- Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon (if using). Add the melted butter and stir until the mixture is evenly moistened.
- Spoon about 1 tablespoon of the crust mixture into the bottom of each cupcake liner and press it down firmly to form an even layer.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and allow it to cool while preparing the cheesecake filling.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
- Add the vanilla extract, eggs (one at a time), and sour cream, mixing until smooth. Add the flour and mix until well combined.
- Gently fold in the fresh raspberries using a spatula.
- Spoon the cheesecake batter on top of the cooled graham cracker crusts, filling each about 3/4 full.
- Bake for 18-22 minutes, or until the centers are just set. Turn off the oven, crack the oven door, and let them cool in the oven for 10 minutes.
- Remove from the oven and let them cool to room temperature, then refrigerate for at least 2 hours, or overnight, to fully set.
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally.
- Allow the raspberry sauce to cool before topping the cupcakes.
- Once the cheesecakes have chilled and set, top each cheesecake with a spoonful of the cooled raspberry topping and garnish with a fresh raspberry.
Notes
Let cream cheese soften before mixing for a smoother filling. Use fresh raspberries for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cheesecake, cupcakes, raspberry, dessert, easy recipe