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Cheesecake has long held a beloved place in the hearts of dessert enthusiasts, celebrated for its rich and creamy texture, as well as its versatility in flavor profiles. From classic New York-style cheesecake to innovative fruit-infused variations, this timeless dessert can be found in many forms. One delightful trend that has emerged in recent years is the cheesecake cupcake—an individual serving that combines the indulgent experience of cheesecake with the fun and convenience of a cupcake.

Raspberry Cheesecake Cupcakes

Indulge in the delightful goodness of Raspberry Dream Cheesecake Cupcakes! These individual treats blend the creamy richness of classic cheesecake with the refreshing tartness of fresh raspberries. Perfect for parties or a sweet personal dessert, they offer a guilt-free portion of decadence. With a graham cracker crust and a creamy filling, these cupcakes are sure to impress at any gathering. Learn how to make this scrumptious recipe and enjoy every bite!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

2 (8 oz) packages cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup sour cream

1 cup fresh raspberries (plus extra for garnish)

2 tablespoons cornstarch

1 tablespoon lemon juice

Pinch of salt

Whipped cream for topping

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C) and line a muffin pan with cupcake liners.

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the mixture resembles wet sand. Press about 1 tablespoon into the bottom of each cupcake liner to form the crust.

      Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add ¾ cup sugar and continue mixing until well combined. Mix in the vanilla extract and the eggs (one at a time), ensuring each is fully incorporated before adding the next.

        Add Sour Cream and Raspberries: Gently fold in the sour cream, cornstarch, lemon juice, and a pinch of salt until just combined. Carefully fold in the fresh raspberries, being cautious not to crush them too much.

          Fill the Cupcake Liners: Spoon the cheesecake batter on top of the prepared crusts in each cupcake liner. Fill each liner until about ¾ full.

            Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the tops are set and slightly puffed. The centers may still look a bit soft, but they will firm up as they cool.

              Cool: Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. Refrigerate the cupcakes for at least 2 hours (or overnight for best flavor) before serving.

                Serve: Once chilled, top each cheesecake cupcake with a dollop of whipped cream and garnish with additional fresh raspberries. Enjoy!

                  Prep Time: 20 minutes | Total Time: 2 hours 40 minutes | Servings: 12 cupcakes