Heavenly Raspberry Cheesecake Cupcakes
Delightful cupcakes with a rich cheesecake base and fresh raspberries, perfect for a summer treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 160 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry puree
Instructions
- Preheat the oven to 325°F (160°C) and line a cupcake pan with liners.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
- Spoon the mixture into the cupcake liners and press down to form a solid crust.
- Beat the cream cheese, 1 cup sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the fresh raspberries and raspberry puree until just combined.
- Pour the filling into the crusts, filling each about three-quarters full.
- Bake for 20-25 minutes or until the centers are slightly jiggly.
- Cool in the pan for a few minutes before transferring to the fridge for at least 2 hours.
- Serve chilled and enjoy!
Notes
Serve with whipped cream or chocolate ganache for an extra touch. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Find it online: https://recypez.com/raspberry-cheesecake-cupcakes-recipe/