Description
Delightful raspberry cheesecake cupcakes that combine creamy cheesecake with a burst of raspberry flavor, perfect for any occasion.
Ingredients
Scale
- 12 vanilla wafer cookies
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup seedless raspberry jam
- Fresh raspberries, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners.
- Place a vanilla wafer cookie at the bottom of each cupcake liner.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Spoon the cheesecake batter evenly into the cupcake liners, filling each about 3/4 full.
- Dollop a teaspoon of raspberry jam onto the top of each cheesecake batter-filled cupcake liner.
- Use a toothpick or knife to swirl the raspberry jam into the cheesecake batter, creating a marbled effect.
- Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Remove from the oven and let the cheesecake cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, refrigerate the cheesecake cupcakes for at least 2 hours before serving. Garnish with fresh raspberries before serving, if desired.
Notes
For best flavor, serve chilled. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cheesecake, cupcakes, raspberry, dessert, sweet treat