Raspberry Cheesecake Cupcakes
Deliciously creamy raspberry cheesecake cupcakes with a graham cracker crust and a swirl of raspberry puree, perfect for individual servings at any gathering.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes (including chilling)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 200 g cream cheese, softened
- 100 g granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 6 graham crackers, crushed (or 100 g digestive biscuits)
- 2 tbsp melted butter
- 100 g fresh or frozen raspberries
- 1 tbsp sugar (for raspberry puree)
- 12 cupcake liners
Instructions
- Preheat oven to 160°C (320°F) and line a muffin tin with cupcake liners.
- Mix crushed graham crackers with melted butter and press about 1 tbsp into the bottom of each liner. Bake for 5 minutes, then set aside to cool.
- In a small saucepan, cook raspberries with 1 tbsp sugar over medium heat until they break down. Strain through a sieve to remove seeds and set aside to cool.
- In a bowl, beat cream cheese and sugar until smooth. Add vanilla extract and egg, and mix until combined.
- Divide the cream cheese mixture evenly among the cupcake liners over the crusts.
- Spoon small dots of raspberry puree on top of each and use a toothpick to swirl.
- Bake for 18–20 minutes until centers are just set. Cool completely, then refrigerate for at least 2 hours.
- Serve chilled, optionally garnished with fresh raspberries or mint leaves.
Notes
- Can be made a day ahead and stored in the fridge.
- Use a piping bag for neater cheesecake filling.
- Try blueberry or strawberry puree for variation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 14g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://ukfinda.com/raspberry-cheesecake-cupcakes/