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Heavenly Raspberry Cheesecake Cupcakes

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Delightful cupcakes featuring a rich cheesecake filling, a buttery graham cracker crust, and a burst of fresh raspberries.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 cup raspberries (fresh or frozen)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
  2. In a bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter until combined.
  3. Press the crumb mixture into the bottom of each cupcake liner.
  4. In another bowl, beat the softened cream cheese, 1/2 cup of sugar, and vanilla extract until smooth.
  5. Add the eggs one at a time, mixing well after each addition.
  6. In a small bowl, gently mash the raspberries with the lemon juice until combined.
  7. Pour the cream cheese mixture into the cupcake liners, filling them about 2/3 full.
  8. Add a swirl of the raspberry mixture on top of each cupcake.
  9. Bake for 20-25 minutes or until set, with a slight jiggle in the center.
  10. Let the cupcakes cool completely before serving.

Notes

For best results, ensure cream cheese is fully softened and avoid overmixing after adding eggs.

Nutrition

Find it online: https://www.thestationrecipes.com/raspberry-cheesecake-cupcakes-2/

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