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Heavenly Raspberry Cheesecake Cupcakes Recipe

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★★★★★

4.6 from 133 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Create Crust Base: Place one vanilla wafer cookie at the bottom of each cupcake liner, forming the crust base for the cheesecake cupcakes.
  3. 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.
  4. 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.
  5. 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.
  6. Top with Raspberry Jam: Place a teaspoon of seedless raspberry jam atop each cheesecake batter-filled liner, preparing for the marbling effect.
  7. Marble Jam into Batter: Using a toothpick or knife, gently swirl the raspberry jam into the cheesecake batter to create an attractive marbled pattern.
  8. 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.
  9. 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.
  10. Transfer to Wire Rack: Carefully transfer the cupcakes to a wire rack and let them cool completely to room temperature.
  11. Refrigerate Before Serving: Chill the cupcakes in the refrigerator for at least 2 hours to firm up the cheesecake texture, enhancing flavor and consistency.
  12. 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

Find it online: https://dailysimplerecipe.com/heavenly-raspberry-cheesecake-cupcakes-recipe/