Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Raspberry Cheesecake Cupcakes

Raspberry Cheesecake Cupcakes

Raspberry Cheesecake Cupcakes are a delightful fusion of creamy cheesecake, buttery graham cracker crust, and vibrant raspberry compote. These charming mini desserts are perfect for any occasion, whether it’s a birthday celebration, a cozy night in, or an elegant dinner party. Each bite delivers a rich, velvety texture paired with the zesty sweetness of fresh raspberries, making them an irresistible treat for dessert lovers. Easy to make and beautifully presented, these cupcakes will impress your guests and satisfy your sweet tooth.

  • Total Time: 42 minutes
  • Yield: Approximately 12 cupcakes 1x

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup unsalted butter (melted)
  • 2 cups cream cheese (softened)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup sour cream
  • 1 cup fresh raspberries
  • For compote: 1 cup fresh raspberries, ¼ cup granulated sugar, 1 tbsp lemon juice, 1 tsp cornstarch (dissolved in water)

Instructions

  1. Preheat oven to 325°F (165°C) and line cupcake pan with liners.
  2. In a bowl, combine graham cracker crumbs and melted butter. Press firmly into each liner.
  3. Beat cream cheese and sugar until smooth; add eggs one at a time. Mix in vanilla and sour cream. Gently fold in raspberries.
  4. Fill liners three-quarters full with cheesecake mixture and bake for 20-22 minutes. Cool completely before refrigerating.
  5. For the compote, cook raspberries with sugar and lemon juice until syrupy; stir in dissolved cornstarch.
  6. Top cooled cupcakes with compote and garnish with fresh raspberries.
  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake (70g)
  • Calories: 210
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg

Keywords: Use room temperature ingredients for a smoother batter. Avoid overmixing when folding in raspberries to maintain their shape. Chill cupcakes for at least 2 hours before serving for the best flavor.