These Raspberry Cheesecake Cupcakes are the best of both worlds: the elegance of a New York-style cheesecake with the portability of a cupcake. The tart raspberry swirl cuts right through the richness of the cream cheese, making them dangerously easy to eat.
🍰 Recipe Overview
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Prep time: 20 mins
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Bake time: 22–25 mins
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Chill time: 4 hours (minimum)
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Yield: 12 cupcakes
🛒 Ingredients
The Crust
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1 cup Graham cracker crumbs
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2 tbsp Granulated sugar
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3 tbsp Unsalted butter, melted
The Raspberry Swirl
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6 oz Fresh raspberries
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2 tbsp Sugar
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1 tsp Lemon juice
The Cheesecake Base
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16 oz (2 blocks) Cream cheese, softened to room temperature
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½ cup Sugar
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1 tsp Vanilla extract
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2 Large eggs, room temperature
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¼ cup Sour cream
🥣 Instructions
1. Prep the Crust
Preheat your oven to 325°F (160°C) and line a cupcake tin. Mix crumbs, sugar, and melted butter. Press about 1 tablespoon into the bottom of each liner. Bake for 5 minutes, then remove to cool while you make the filling.
2. Make the Raspberry Sauce
In a small saucepan, simmer raspberries, sugar, and lemon juice over medium heat for 5 minutes until broken down.
Important: Press the mixture through a fine-mesh sieve to remove the seeds. You want a smooth, concentrated syrup.
3. Cream the Filling
Beat the cream cheese and sugar until smooth and fluffy. Add vanilla and sour cream. Add eggs one at a time, mixing on low speed just until combined. Note: Over-mixing at this stage incorporates air, which causes cheesecakes to crack!
4. Swirl and Bake
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Divide the cheesecake batter evenly among the 12 liners.
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Drop 3 small dots of raspberry sauce onto each cupcake.
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Use a toothpick to gently swirl the sauce into the batter.
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Bake for 22–25 minutes until the edges are set but the centers still have a slight jiggle.
5. Chill
Let them cool to room temperature in the tin, then refrigerate for at least 4 hours (or overnight) before removing from the liners.
✨ Pro Tips for Your Post
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Room Temperature Ingredients: This is non-negotiable for cheesecake. If the cream cheese is cold, you’ll end up with “lumpy” cupcakes.
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The “No-Crack” Secret: Place a pan of water on the bottom rack of the oven while baking to create a moist environment.
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Garnish: Top with a fresh raspberry and a sprig of mint right before serving for a professional “bakery-style” look.