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Heavenly Raspberry Cheesecake Cupcakes

Deliciously creamy and tangy raspberry cheesecake cupcakes topped with whipped cream and fresh raspberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs These provide a lovely buttery crunch for the crust.
  • 0.25 cups sugar Adds a touch of sweetness to both the crust and filling.
  • 0.5 cups unsalted butter, melted Gives the crust richness and helps bind it together.
For the filling
  • 1 lb cream cheese, softened The star ingredient for creamy texture.
  • 0.5 cups sugar Sweetens the cheesecake filling.
  • 2 large eggs Help bind everything together.
  • 1 tsp vanilla extract Enhances the flavor.
For the topping
  • 1 cup heavy cream Used for the whipped topping.
  • 0.25 cups powdered sugar Helps to sweeten the whipped cream.
  • 1 tbsp lemon juice Brightens the flavors.
  • 1 cup fresh raspberries Adds burst of flavor and color.
  • 0.25 cups raspberry jam (optional) Adds more raspberry flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until fully incorporated.
  3. Press the mixture firmly into the bottom of each cupcake liner, creating a sturdy base. Bake for 10 minutes and then set aside to cool.
Filling
  1. In a separate bowl, beat softened cream cheese and 0.5 cups sugar until smooth and creamy.
  2. Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Pour the cream cheese mixture over the cooled crusts, filling each liner almost to the top.
Baking
  1. Bake the cupcakes for 18-20 minutes or until the tops are slightly golden and set. Let cool completely on a wire rack.
Topping
  1. Whip the heavy cream with powdered sugar and lemon juice until stiff peaks form.
  2. Spoon the whipped cream generously over each cheesecake and garnish with fresh raspberries and raspberry jam if desired.
Chilling
  1. Chill the cupcakes in the refrigerator for at least 2 hours before serving.

Notes

Make sure cream cheese is at room temperature for easier mixing. You can substitute half of the raspberries with other berries, like blueberries or strawberries. The cupcakes can be made ahead and stored in the refrigerator.