Luscious Raspberry Cheesecake Cupcakes Recipe
These luscious raspberry cheesecake cupcakes combine a smooth, rich cheesecake filling with a tangy raspberry topping. A perfect bite-sized dessert for any occasion, these cupcakes are baked with a buttery graham cracker crust and topped with fresh raspberries. Ideal for anyone craving a quick and easy dessert!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Butter (melted)
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Fresh raspberries
- Raspberry jam
Instructions
- Preheat the oven and prepare cupcake liners in a muffin tin.
- Mix the graham cracker crumbs with melted butter, then press into the bottom of each liner.
- Beat cream cheese and sugar until smooth, add eggs and vanilla, and blend until creamy.
- Spoon the cheesecake mixture over the crust in each liner.
- Bake until set, then cool.
- Top with raspberry jam and fresh raspberries before serving.
Notes
- You can substitute raspberry jam with other fruit preserves for variety.
- Chill the cupcakes for a few hours before serving for best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 180 mg