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Pistachio Raspberry Cheesecake Cupcakes

These Pistachio Raspberry Cheesecake Cupcakes combine creamy cheesecake flavors with a sweet and tart raspberry swirl, all resting on a buttery graham cracker crust. A delightful treat for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Provides a crunchy, buttery base.
  • 0.25 cups melted butter Enhances the crust with richness.
For the cheesecake filling
  • 1 cup cream cheese, softened The star ingredient for creamy texture.
  • 0.5 cups powdered sugar Adds sweetness.
  • 1 teaspoon vanilla extract Infuses flavor.
  • 0.5 cups heavy cream Adds richness.
  • 0.25 cups crushed pistachios Adds crunch and color.
  • 0.25 cups raspberry puree Provides tartness.
  • Fresh raspberries for garnish Fresh raspberries Garnishes the cupcakes.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Line a muffin tin with cupcake liners.
  3. In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of each cupcake liner.
  4. In a separate bowl, beat together cream cheese and powdered sugar until smooth. Add vanilla extract and heavy cream, mixing until incorporated.
  5. Gently fold in crushed pistachios into the cheesecake mixture.
  6. Fill cupcake liners with the cheesecake mixture, filling almost to the top.
  7. Drop raspberry puree onto each cupcake and swirl gently using a toothpick.
Baking and Finishing
  1. Bake for 15-18 minutes. The cheesecakes should be slightly wobbly in the center.
  2. Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours.
  3. Top each cupcake with fresh raspberries and extra crushed pistachios before serving.

Notes

To enhance flavor, use homemade raspberry puree and consider adding a squeeze of lemon juice. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.