Description
These Heavenly Raspberry Cheesecake Cupcakes combine the creamy richness of cheesecake with the tartness of fresh raspberries, all in a delightful cupcake form.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (160°C) and line a cupcake pan with liners.
- In a bowl, mix graham cracker crumbs with melted butter until combined. Press the mixture into the bottom of each liner to form a crust.
- In a separate bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Gently fold in the fresh raspberries.
- Pour the cheesecake batter over the crust in each cupcake liner, filling them about 2/3 full.
- Bake for 20-25 minutes or until the centers are set. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For a sweeter version, add a bit more sugar to the cheesecake batter.
- These cupcakes can be topped with additional raspberries or whipped cream for extra flavor.
- Store leftover cupcakes in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg