Raspberry Cheesecake Cupcakes (Printable Version)

Creamy mini cheesecakes with graham cracker crusts topped with homemade raspberry compote and fresh berries.

# What You'll Need:

→ Crust

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup unsalted butter, melted

→ Cheesecake Filling

03 - 2 cups cream cheese, softened
04 - ¾ cup granulated sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - ¼ cup sour cream
08 - 1 cup fresh raspberries
09 - 2 tablespoons raspberry jam

→ Raspberry Compote

10 - 1 cup fresh raspberries
11 - ¼ cup granulated sugar
12 - 1 tablespoon lemon juice
13 - 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

# Steps to Follow:

01 - Preheat oven to 165°C (325°F) and line a cupcake pan with liners.
02 - Mix graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of each cupcake liner.
03 - In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
04 - Gently fold in fresh raspberries and raspberry jam, being careful not to overmix.
05 - Fill the cupcake liners with cheesecake filling, about ¾ full. Bake for 20-22 minutes, or until the centers are set. Let cool completely at room temperature, then refrigerate.
06 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the raspberries break down and the mixture becomes syrupy. Stir in the cornstarch mixture and cook for another 1-2 minutes, or until the compote thickens. Remove from heat and let cool.
07 - Once the cupcakes are cool, top each with a spoonful of raspberry compote. Garnish with additional fresh raspberries for an extra burst of flavor.

# Additional Tips::

01 -
  • Ready in under an hour
  • Perfect individual portions with no slicing needed
  • Make-ahead friendly for stress-free entertaining
  • Simple ingredients create impressive results
02 -
  • These cupcakes freeze beautifully for up to 3 months
  • The recipe can be easily doubled for larger gatherings
  • Perfect balance of sweet and tangy flavors
03 -
  • Bring all refrigerated ingredients to room temperature before mixing for the smoothest cheesecake texture
  • Use a water bath when baking for extra insurance against cracks by placing a pan of water on the rack below your cupcakes
  • Consider making a double batch of compote to serve alongside other desserts or breakfast items

Go Back