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These perfectly portioned raspberry cheesecake cupcakes bring together the rich creaminess of traditional cheesecake with bright, tangy raspberries in an elegant individual dessert that's easier to make than a full-sized cheesecake. I created these for my sister's birthday gathering when I wanted something special that wouldn't require slicing at the table.
These cupcakes have become my signature dessert for summer gatherings. The first time I made them for a backyard barbecue, they disappeared before the main course was even served!
Ingredients
- Graham cracker crumbs form the perfect crisp base that contrasts with the creamy filling
- Cream cheese creates that classic tangy cheesecake flavor use full-fat for the best texture
- Fresh raspberries provide bursts of bright flavor throughout the cheesecake
- Raspberry jam intensifies the berry flavor without adding excess moisture
- Sour cream adds richness and creates a silky smooth texture
- Cornstarch thickens the raspberry compote to the perfect consistency for topping
Step-by-Step Instructions
- Create the crust
- Combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of each cupcake liner using the back of a measuring spoon to create an even layer. The firm packing ensures the crust won't crumble when serving.
- Mix the batter
- Beat the cream cheese and sugar until completely smooth with no lumps remaining about 3 minutes. Add eggs one at a time, incorporating fully before adding the next. Stir in vanilla and sour cream until just combined. The batter should be silky and slightly thick at this stage.
- Add the raspberries
- Gently fold fresh raspberries and raspberry jam into the batter using a spatula with a light hand. Some raspberries will break apart which is perfect for distributing flavor, but keeping some whole creates beautiful pockets of fruit in each bite.
- Bake to perfection
- Fill each cupcake liner about three-quarters full, leaving room for the cheesecakes to rise slightly. Bake in a preheated oven until the centers are just set but still have a slight wobble when the pan is gently shaken. They will continue firming up as they cool.
- Prepare the compote
- Combine fresh raspberries, sugar, and lemon juice in a saucepan over medium heat. As the berries soften, gently press them with a wooden spoon to release their juices. When the mixture is bubbling, add cornstarch slurry and stir constantly until thickened to a spoonable consistency.
- Assemble and garnish
- Once the cheesecakes have cooled completely and been refrigerated, top each with a generous spoonful of raspberry compote. Add a fresh raspberry on top for an elegant presentation that hints at the flavors inside.
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The raspberry compote is what truly elevates these cupcakes from good to unforgettable. I discovered this by accident when I had extra berries one summer and needed to use them quickly. Now my family asks specifically for "the ones with the sauce on top" whenever I offer to bring dessert to a gathering.
Make-Ahead Magic
These cheesecake cupcakes actually improve with an overnight chill in the refrigerator. The flavors deepen and the texture becomes perfectly firm yet creamy. I often make them two days before a party, adding the compote and fresh raspberries just before serving. This makes them an entertainer's dream dessert that can be prepared well in advance of your event.
Troubleshooting Tips
If your cheesecakes crack on top, don't worry! The raspberry compote will cover any imperfections. Cracks usually happen from overmixing the batter or from sudden temperature changes. Next time, mix just until ingredients are combined and let the cheesecakes cool gradually in the oven with the door cracked open.
Serving Suggestions
For an impressive dessert table, arrange these cupcakes on a tiered stand alternating with fresh berries and mint sprigs. They pair beautifully with coffee, dessert wine, or even champagne for celebratory occasions. I love serving them slightly chilled but not cold from the refrigerator, which allows the full flavor to come through.
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Common Questions
- → Can I use frozen raspberries instead of fresh?
Yes, you can substitute frozen raspberries in both the filling and compote. For the filling, thaw the berries first and drain excess liquid. For the compote, you can use them straight from frozen, but may need to cook slightly longer to reduce the extra moisture.
- → How long do these cheesecake cupcakes stay fresh?
When stored in an airtight container in the refrigerator, these cheesecake cupcakes will stay fresh for up to 4 days. For best results, add the compote topping just before serving.
- → Can I freeze these cheesecake cupcakes?
Yes, these freeze beautifully! Freeze them without the compote topping in an airtight container for up to 2 months. Thaw overnight in the refrigerator and add the fresh compote before serving.
- → What can I substitute for graham cracker crumbs?
You can substitute digestive biscuits, vanilla wafers, shortbread cookies, or even gingersnaps for the graham cracker crumbs. Just crush them finely and use the same amount as called for in the recipe.
- → Why did my cheesecake cupcakes crack on top?
Cracks typically form when cheesecakes are baked at too high a temperature or cooled too quickly. Ensure your oven is accurately set to 325°F and allow the cupcakes to cool gradually at room temperature before refrigerating. A water bath can also help prevent cracking.
- → Can I make these without the raspberry compote?
Absolutely! The cheesecake cupcakes are delicious on their own, or you could top them with fresh berries, whipped cream, or even a drizzle of chocolate sauce instead of the compote.