Description
These Raspberry Cheesecake Cupcakes combine a buttery graham cracker crust with a smooth, creamy cheesecake filling swirled with fresh raspberries and sweet raspberry jam. Topped with a vibrant raspberry compote and additional fresh raspberries, they offer a perfect balance of tart and sweet in an elegant single-serving dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup fresh raspberries
- 2 tbsp raspberry jam
Raspberry Compote
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottoms of a lined or greased cupcake tin to form the base for each cupcake.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, followed by vanilla extract and sour cream, mixing well after each addition to create a smooth batter.
- Add raspberries and jam: Gently fold in 1 cup of fresh raspberries and 2 tablespoons of raspberry jam into the cheesecake batter, being careful not to overmix to preserve the raspberries’ structure and create ripples of jam throughout.
- Fill cupcake tins and bake: Spoon the cheesecake mixture evenly over the prepared crusts in the cupcake pan. Bake at 325°F (163°C) for about 25-30 minutes or until the cheesecake is set and edges are lightly golden. Allow cupcakes to cool completely in the pan before removing.
- Prepare raspberry compote: While the cupcakes bake, combine 1 cup fresh raspberries, 1/4 cup sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until raspberries break down and mixture begins to simmer. Stir in the dissolved cornstarch and continue cooking until the compote thickens slightly. Remove from heat and let cool to room temperature.
- Assemble and serve: Once the cheesecake cupcakes have cooled, top each with a spoonful of raspberry compote and garnish with additional fresh raspberries for a beautiful, fruity finish.
Notes
- Ensure cream cheese is fully softened to achieve a smooth cheesecake batter without lumps.
- Do not overbake the cupcakes to prevent cracking and drying out the cheesecake.
- The raspberry compote can be prepared a day ahead and refrigerated; bring to room temperature before serving.
- Use fresh raspberries for the best flavor and texture in both the filling and topping.
