If you’re a fan of both cheesecake and cupcakes, then you’re in for a treat with raspberry cheesecake cupcakes. These decadent treats are the perfect combination of creamy cheesecake and tangy raspberry, making for a delicious and impressive dessert.
Making raspberry cheesecake cupcakes is surprisingly easy and only requires a few ingredients. You’ll need cream cheese, sugar, eggs, vanilla, graham cracker crumbs, butter, and fresh raspberries. The cupcakes are baked in a muffin tin and topped with a homemade raspberry sauce, making for a beautiful presentation.
These cupcakes are perfect for special occasions or for when you want to impress your guests with a homemade dessert. They’re also a great option for those who don’t want to commit to a full cheesecake, as they provide all the flavor in a smaller, more manageable size. So why not give raspberry cheesecake cupcakes a try and see for yourself how delicious they can be?
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup fresh raspberries
- 2 tbsp raspberry jam
Raspberry Compote:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water
Directions
1. Preheat oven to 325°F (165°C) and line a cupcake pan with liners.
2. Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
4. Fold in fresh raspberries and raspberry jam without overmixing.
5. Fill the liners with the cheesecake mixture and bake for 20-22 minutes.
6. For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.
7. Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.
Prep Time: 20 minutes |Â Cooking Time: 22 minutes |Â Total Time: 42 minutes |Â Â Servings: 12 cupcakes |Â Kcal: 320
Cooling and Serving
Once your Raspberry Cheesecake Cupcakes are done baking, it’s important to let them cool down to room temperature on a wire rack. This will prevent the cupcakes from becoming soggy and ensure that the cheesecake filling sets properly.
After the cupcakes have cooled, chill them in the refrigerator for at least 4 hours before serving. This will allow the cheesecake filling to firm up and become even more delicious.
When it’s time to serve, you can add some extra flair to your cupcakes by topping them with fresh raspberries or a drizzle of raspberry sauce. You can also dust them with powdered sugar or cocoa powder for a finishing touch.
To store any leftover cupcakes, place them in an airtight container and keep them in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply let them sit at room temperature for a few minutes to take off the chill before serving.
Remember, following these storing and serving guidelines will ensure that your Raspberry Cheesecake Cupcakes are a hit at any gathering or event.
Frequently Asked Questions
What ingredients do I need for making raspberry cheesecake cupcakes?
To make raspberry cheesecake cupcakes, you’ll need a few basic ingredients, including cream cheese, sugar, eggs, vanilla extract, and raspberry jam or puree. You’ll also need flour, baking powder, salt, and butter for the cupcake base. Some recipes may call for additional ingredients like sour cream or heavy cream, so be sure to check the recipe you’re following for a complete list of ingredients.
Can I make raspberry cheesecake cupcakes without an oven?
While traditional cheesecake cupcakes are baked in the oven, there are some no-bake recipes that you can try if you don’t have access to an oven. These recipes typically use a mixture of cream cheese, whipped cream, and other ingredients that are chilled in the refrigerator or freezer until set. Be sure to follow the recipe carefully to ensure that your cheesecake cupcakes turn out just right.
How do I create a raspberry swirl effect in my cheesecake cupcakes?
To create a raspberry swirl effect in your cheesecake cupcakes, you’ll need to spoon a small amount of raspberry jam or puree onto the top of each cupcake before baking. Then, use a toothpick or skewer to swirl the raspberry into the cheesecake filling. Be careful not to over-swirl, as this can cause the raspberry to blend too much with the cheesecake filling.
What’s the best way to incorporate fresh raspberries into cheesecake cupcakes?
If you want to use fresh raspberries in your cheesecake cupcakes, you can either mix them into the cheesecake filling or use them as a topping. To mix them into the filling, simply fold in the raspberries gently after you’ve mixed all of the other ingredients together. To use them as a topping, place a few fresh raspberries on top of each cupcake after they’ve baked and cooled.
How long does it take to chill mini raspberry cheesecakes before serving?
Mini raspberry cheesecakes typically need to be chilled for at least 2-3 hours before serving. This allows the cheesecake filling to set and become firm. If you’re making larger cheesecake cupcakes or a full-sized cheesecake, you may need to chill them for a longer period of time.
Can raspberry cheesecake cupcakes be frozen for later use?
Yes, raspberry cheesecake cupcakes can be frozen for later use. To freeze them, place them in an airtight container or freezer bag and store them in the freezer for up to 2-3 months. When you’re ready to eat them, simply thaw them in the refrigerator overnight and serve.
