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Heavenly Raspberry Cheesecake Cupcakes

These delectable cupcakes combine creamy cheesecake and fresh raspberries in a delightful, portion-controlled treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 1/2 cups graham cracker crumbs Crisp and buttery, they form a delightful crust.
  • 1/4 cup sugar Sweetens the crust just right.
  • 1/2 cup unsalted butter, melted Combines seamlessly with the crumbs for a rich base.
Filling Ingredients
  • 1 lb cream cheese, softened The star of the show, providing a creamy texture.
  • 1/2 cup sugar Adds sweetness to the filling.
  • 2 large eggs Help bind the ingredients, creating a perfect texture.
  • 1 tsp vanilla extract A hint of warmth and flavor.
  • 1 cup heavy cream Creates a luscious topping.
  • 1 cup fresh raspberries Bursting with flavor and nutrition.
  • 1/4 cup powdered sugar Sweetens the whipped cream effortlessly.
  • 1 tbsp lemon juice Brightens flavors and balances sweetness.
  • 1/4 cup raspberry jam (optional) For an additional fruity drizzle.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Line a 12-cup muffin tin with cupcake liners.
  3. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until fully incorporated.
  4. Press the crust mixture firmly into the bottom of each cupcake liner. Bake for 10 minutes, then let cool completely.
Filling
  1. In a separate bowl, beat the softened cream cheese and sugar together until smooth.
  2. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  3. Pour the cream cheese mixture over the cooled crusts, filling each liner almost to the top.
Baking and Topping
  1. Bake for 18-20 minutes, or until the tops are slightly golden and set.
  2. Let the cheesecakes cool completely on a wire rack.
  3. Whip the heavy cream with the powdered sugar and lemon juice until stiff peaks form.
  4. Spoon the whipped cream over each cheesecake and top with fresh raspberries and drizzled raspberry jam if desired.
Chilling
  1. Chill the cupcakes for at least 2 hours before serving.

Notes

Ensure cream cheese is room temperature for smoother blending. Consider adding lemon zest for extra flavor or using a piping bag for the whipped cream.