Raspberry Cheesecake Cupcakes (Printable Page)
# What You 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
# How to Make It:
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.
# Helpful Tips:
01 -
Be careful not to overmix the cheesecake batter once you fold in the raspberries to avoid a dense texture.
02 -
Refrigerating the cupcakes ensures the cheesecake sets properly before serving.