Heavenly Raspberry Cheesecake Cupcakes
Luscious individual cheesecakes with a buttery graham cracker crust, smooth cream cheese filling, and vibrant raspberry swirls. Perfect for gatherings or a refreshing sweet treat.
Servings: 12 servings
Calories: 320kcal
Ingredients
- Graham cracker crumbs
- Unsalted butter, melted
- Cream cheese, softened
- Granulated sugar
- Large eggs
- Vanilla extract
- Sour cream
- Fresh raspberries
- Raspberry jam
Instructions
- Preheat oven to 325°F and line a 12-cup muffin tin with cupcake liners
- Combine graham cracker crumbs and melted butter until mixed
- Press 1 tablespoon of crumb mixture into the bottom of each liner
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, mixing well after each
- Stir in vanilla extract
- Fold in sour cream for smoothness
- Divide batter into cupcake liners
- Spoon 1 teaspoon of raspberry jam into each cupcake, swirling it into the batter
- Bake for 22-25 minutes until slightly golden
- Let cool completely
- Chill for 2-4 hours before serving
Notes
Use gluten-free graham cracker crumbs if needed
Substitute coconut oil for dairy-free version
Seedless raspberry jam gives cleaner swirls
Greek yogurt can replace sour cream
Chill cupcakes fully for optimal texture
Substitute coconut oil for dairy-free version
Seedless raspberry jam gives cleaner swirls
Greek yogurt can replace sour cream
Chill cupcakes fully for optimal texture