These raspberry cheesecake cupcakes are quite rich and decadent, so they pair wonderfully with a light, fruity drink or a strong cup of coffee. If you’re serving them after dinner, a crisp, sparkling white wine complements their sweetness perfectly.
Raspberry Cheesecake Cupcakes
Servings: 12 cupcakes
Ingredients:
1 1/2 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
1/4 cup granulated sugar
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1 cup fresh raspberries
1/4 cup raspberry jam
Directions
1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a small bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup of sugar until well blended. Press about a tablespoon of the mixture into the bottom of each cupcake liner and bake for 5 minutes. Remove from the oven and let cool slightly.
3. In a large bowl, beat the softened cream cheese with 1/2 cup of sugar until smooth. Add the eggs one at a time, beating in completely after each addition. Stir in the vanilla extract and sour cream.
4. Pour the cream cheese mixture over the cooled crusts, filling them about three-quarters full.
5. In a small bowl, mash half of the raspberries and stir in the raspberry jam. Place a teaspoon of the raspberry mixture on top of each cupcake and use a toothpick to swirl it into the cream cheese mixture.
6. Bake in the preheated oven for 22 to 25 minutes, or until set. Cool in the pan on a wire rack before removing.
7. Garnish with the remaining fresh raspberries before serving.
Variations and Tips :
These cupcakes are very versatile! For a twist, try using blueberry or strawberry jam and matching fresh berries. If you’re feeling particularly indulgent, a sprinkle of chocolate chips in the cream cheese mixture before baking adds a nice texture and richness. And for those watching their sugar intake, swap the granulated sugar in the crust and topping for a baking-safe sweetener.
