Heavenly Raspberry Cheesecake Cupcakes Recipe
Introduction
These Heavenly Raspberry Cheesecake Cupcakes combine creamy cheesecake with a sweet raspberry swirl and a crunchy vanilla wafer crust. They’re the perfect individual dessert for any occasion, easy to make, and sure to impress your guests.
Ingredients
- 12 vanilla wafer cookies
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup seedless raspberry jam
- Fresh raspberries, for garnish (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a standard muffin tin with paper cupcake liners.
- Step 2: Place a vanilla wafer cookie at the bottom of each cupcake liner.
- Step 3: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Step 5: Spoon the cheesecake batter evenly into the cupcake liners, filling each about 3/4 full.
- Step 6: Dollop a teaspoon of raspberry jam onto the top of each cheesecake batter-filled cupcake liner.
- Step 7: Use a toothpick or knife to swirl the raspberry jam into the cheesecake batter, creating a marbled effect.
- Step 8: Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Step 9: Remove from the oven and let the cheesecake cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Step 10: Once cooled, refrigerate the cheesecake cupcakes for at least 2 hours before serving.
- Step 11: Garnish with fresh raspberries before serving, if desired.
Tips & Variations
- For a stronger crust flavor, lightly crush the vanilla wafers before placing them in the liners.
- Try swapping raspberry jam with strawberry or blueberry preserves for a different fruit twist.
- Do not overbake; the centers should remain slightly jiggly to keep the cupcakes creamy.
Storage
Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. They can be reheated briefly at room temperature before serving, but are best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can prepare them a day in advance and refrigerate. Allow at least 2 hours chilling time for the best texture.
Can I freeze the cheesecake cupcakes?
Yes, they freeze well. Wrap each cupcake individually and store in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving.
PrintHeavenly Raspberry Cheesecake Cupcakes Recipe
These Heavenly Raspberry Cheesecake Cupcakes combine the creamy richness of classic cheesecake with a burst of sweet raspberry jam, all nestled atop a crisp vanilla wafer crust. Perfectly portioned and easy to make, these delightful treats are finished with a marbled raspberry swirl and optional fresh raspberry garnish, ideal for parties, desserts, or a special homemade indulgence.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 12 vanilla wafer cookies
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Topping
- 1/4 cup seedless raspberry jam
- Fresh raspberries, for garnish (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper cupcake liners to prevent sticking and ease removal.
- Create Crust Base: Place one vanilla wafer cookie at the bottom of each cupcake liner, forming the crust base for the cheesecake cupcakes.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture becomes smooth and creamy, ensuring no lumps remain.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the cream cheese mixture, blending thoroughly after each addition. Stir in the vanilla extract and sour cream until the batter is completely combined and smooth.
- Fill Cupcake Liners: Spoon the cheesecake batter evenly over the vanilla wafer crusts in each liner, filling about three-quarters full to leave room for expansion and topping.
- Top with Raspberry Jam: Place a teaspoon of seedless raspberry jam atop each cheesecake batter-filled liner, preparing for the marbling effect.
- Marble Jam into Batter: Using a toothpick or knife, gently swirl the raspberry jam into the cheesecake batter to create an attractive marbled pattern.
- Bake the Cupcakes: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until the edges are set and the centers retain a slight jiggle, indicating perfect doneness without overbaking.
- Cool in Tin: Remove the cupcakes from the oven and allow them to cool in the muffin tin for 10 minutes to help them set and prevent cracking.
- Transfer to Wire Rack: Carefully transfer the cupcakes to a wire rack and let them cool completely to room temperature.
- Refrigerate Before Serving: Chill the cupcakes in the refrigerator for at least 2 hours to firm up the cheesecake texture, enhancing flavor and consistency.
- Garnish and Serve: Just before serving, optionally garnish each cupcake with fresh raspberries for an appealing presentation and extra fruity freshness.
Notes
- Ensure the cream cheese is fully softened to achieve a smooth batter without lumps.
- Do not overbake; the centers should be slightly jiggly to keep the cupcakes creamy.
- Using seedless raspberry jam prevents seeds from interfering with the smooth texture.
- Refrigeration is key for setting the cheesecake filling properly before serving.
- These cupcakes can be stored in the refrigerator for up to 3 days, or frozen for longer storage.
Keywords: cheesecake cupcakes, raspberry cheesecake, dessert cupcakes, creamy cheesecake, raspberry jam marbled cupcakes
