Description
These Raspberry Cheesecake Cupcakes combine a buttery graham cracker crust with a creamy, tangy cheesecake filling studded with fresh raspberries and sweet raspberry jam. Topped with a vibrant homemade raspberry compote and extra fresh raspberries, they offer a perfect balance of rich and fruity flavors in a convenient cupcake form, perfect for parties or dessert anytime.
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 Crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs and melted butter until mixture resembles wet sand. Press about a tablespoon of this mixture firmly into the bottom of each cup in a cupcake tin to form the crust.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Mix in vanilla extract and sour cream until well combined.
- Fold in Raspberries and Jam: Gently fold fresh raspberries and raspberry jam into the cheesecake batter, taking care not to break up the berries too much.
- Fill and Bake: Spoon the cheesecake batter evenly over the graham cracker crusts in the cupcake tin. Bake in the preheated oven for 25-30 minutes or until centers are just set and edges are slightly golden. Remove from oven and allow to cool completely.
- Prepare Raspberry Compote: In a small saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook, stirring occasionally, until the raspberries break down and the mixture begins to simmer. Stir in the cornstarch slurry and cook another 1-2 minutes until thickened. Remove from heat and cool slightly.
- Assemble Cupcakes: Once the cheesecake cupcakes have cooled, spoon the raspberry compote on top of each cupcake. Garnish with extra fresh raspberries for a beautiful and flavorful finish.
Notes
- Use room temperature cream cheese to ensure a smooth cheesecake batter.
- Press the crust firmly to avoid crumbling when serving.
- Do not overbake the cheesecake to keep it creamy and avoid cracking.
- The raspberry compote can be made ahead and refrigerated for up to 3 days.
- For a sweeter compote, adjust sugar to taste.
