Heavenly Raspberry Cheesecake Cupcakes
Indulge in these Heavenly Raspberry Cheesecake Cupcakes, a delightful fusion of creamy cheesecake and tart raspberries, all encapsulated in a convenient cupcake form. These treats are perfect for any occasion, whether you’re hosting a gathering or simply craving a sweet indulgence on a busy weeknight. With their easy preparation and stunning marbled topping, these cupcakes will surely impress your friends and family. Plus, they can be made ahead of time and are incredibly versatile—swap in your favorite fruits or even make them mini-sized for bite-sized bliss.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and place a vanilla wafer cookie at the bottom of each liner.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until combined.
- Spoon the batter into the cupcake liners, filling them about three-quarters full.
- Top each cupcake with a teaspoon of raspberry jam; swirl gently with a toothpick.
- Bake for 20-25 minutes until edges are set but centers are slightly jiggly. Cool in the tin for 10 minutes before transferring to a wire rack.
- Chill in the refrigerator for at least two hours before serving. Garnish with fresh raspberries if desired.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg