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Raspberry Cheesecake Cupcakes

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Raspberry Cheesecake Cupcakes are individual mini cheesecakes with a buttery graham cracker crust, creamy vanilla cheesecake filling, and sweet-tart raspberry topping. They are rich, fruity, and perfect for parties or make-ahead desserts with a bakery-style finish.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours 42 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup fresh raspberries
  • 2 tablespoons raspberry jam
  • 1 cup fresh raspberries (topping)
  • 2 tablespoons granulated sugar (topping)
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Instructions

  1. Preheat oven to 325°F (165°C) and line a cupcake pan with liners.
  2. Mix graham cracker crumbs with melted butter and press into liners to form crust.
  3. Beat cream cheese and sugar until smooth.
  4. Add eggs one at a time, then mix in vanilla and sour cream.
  5. Gently fold in raspberries and raspberry jam.
  6. Fill cupcake liners 3/4 full with batter.
  7. Bake for 20–22 minutes until centers are slightly set.
  8. Cool completely, then refrigerate for at least 2 hours.
  9. For topping, cook raspberries, sugar, and lemon juice until soft.
  10. Mix cornstarch with water, add to saucepan, and cook until thickened.
  11. Cool topping and spoon over chilled cupcakes.
  12. Garnish with fresh raspberries before serving.

Notes

  • Do not overbake to prevent cracks in cheesecake.
  • Use full-fat cream cheese for best texture.
  • Chilling improves flavor and firmness.
  • Frozen raspberries can be used if fresh are unavailable.
  • Greek yogurt can replace sour cream if needed.

Nutrition