If you’re searching for a show-stopping, yet wonderfully approachable treat, these Raspberry Cheesecake Cupcakes will win your heart (and taste buds!) in a single creamy, fruity bite. Imagine the perfect blend of luscious cheesecake and juicy raspberries, tucked into an adorable handheld dessert—each cupcake with its own golden vanilla wafer crust and a glossy raspberry crown. Whether you’re celebrating something special or simply want to spoil your family, this recipe is proof that gorgeous bakery-style results don’t need to be complicated. Let’s dive into why you’ll want to make Raspberry Cheesecake Cupcakes on repeat!
Ingredients You’ll Need
The secret to swoon-worthy Raspberry Cheesecake Cupcakes is starting with simple, high quality ingredients. Each component is carefully chosen to provide the ultimate balance of velvet-smooth texture, bright berry flavor, and that classic cheesecake tang.
- 12 vanilla wafer cookies: These serve as the quick, no-fuss crust for each cupcake, adding a touch of crunch and nostalgia.
- 16 oz cream cheese (softened): Make sure your cream cheese is soft—this ensures a silky-smooth, lump-free filling every time.
- 1/2 cup granulated sugar: Just the right amount to sweeten the filling without overpowering the natural tang of the cream cheese and raspberries.
- 2 large eggs: Eggs provide structure, richness, and help everything set up light and creamy.
- 1 teaspoon vanilla extract: A hint of vanilla brings warmth and depth, enhancing that classic cheesecake flavor.
- 1/4 cup sour cream: Adds the perfect touch of tang and an extra creamy mouthfeel you’ll love.
- 1/2 cup fresh raspberries (lightly mashed): Mash them just enough to ripple throughout each cupcake with sweet, juicy pops of flavor.
- 1/4 cup raspberry preserves: Warmed preserves become a gorgeous, glossy topping for an irresistible finish.
- Whipped cream and extra raspberries for garnish (optional): Take your cupcakes over the top with a cloud of cream and a pop of fresh berries.
How to Make Raspberry Cheesecake Cupcakes
Step 1: Prepare Your Cupcake Pan
Start by preheating your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners—these make removing the cheesecake cupcakes a breeze. Place one vanilla wafer cookie at the bottom of each liner. This simple trick gives your cupcakes a perfectly crunchy base without the need for mixing up a traditional crust.
Step 2: Make the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese and granulated sugar together. You’re looking for a texture that is smooth, creamy, and completely free of lumps (pro-tip: scrape down the sides of the bowl as needed!). This step promises that irresistibly velvety cheesecake base in every bite.
Step 3: Add Eggs, Vanilla, and Sour Cream
Next, add the eggs one at a time, mixing well after each addition—the batter should stay silky without being overbeaten. Stir in the vanilla extract and sour cream until the mixture is fully blended. The sour cream brings a subtle tang and helps ensure a melt-in-your-mouth finished product.
Step 4: Fold in Raspberries
Gently fold the mashed raspberries into your batter. You want those beautiful streaks of raspberry running through each cupcake—mix just enough to distribute the berries without over-blending, so you get pretty pops of color and bursts of berry flavor.
Step 5: Bake to Perfection
Divide the batter evenly among the prepared cupcake liners (they’ll be about two-thirds full). Bake for 22 to 25 minutes or until the centers are set—give the pan a gentle jiggle and look for just the slightest wobble. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This keeps the texture flawlessly creamy, not dry.
Step 6: Chill, Top, and Garnish
Once the cupcakes have cooled to room temperature, transfer them to the refrigerator and chill for at least 2 hours. Right before serving, warm the raspberry preserves slightly (just a few seconds in the microwave does the trick) and spoon a glossy, vibrant layer on top of each cupcake. Add a swirl of whipped cream and a fresh raspberry if you like—now they’re bakery-beautiful and ready to dazzle!
How to Serve Raspberry Cheesecake Cupcakes
Garnishes
A dollop of whipped cream and a fresh raspberry instantly turn each cupcake into a showpiece. For a little extra flair, try a sprinkle of lemon zest or a light dusting of powdered sugar for a hint of sparkle—both complement the berries perfectly.
Side Dishes
Pair Raspberry Cheesecake Cupcakes with fresh seasonal berries or a simple fruit salad to keep things light and lively. They also pair beautifully with a chilled glass of sparkling wine or a cup of freshly brewed coffee for an elegant dessert moment.
Creative Ways to Present
Display the cupcakes on a tiered dessert stand for parties, or individually plate them with a drizzle of extra raspberry sauce and some scattered mint leaves. For a fun twist, present them in decorative cupcake wrappers or bake in assorted colorful liners to match your celebration’s theme.
Make Ahead and Storage
Storing Leftovers
Raspberry Cheesecake Cupcakes keep wonderfully in the fridge for up to three days. Store them in an airtight container to prevent them from absorbing other fridge odors and to keep the texture perfectly creamy. Add garnishes just before serving for the best presentation.
Freezing
Want to get ahead? These cupcakes freeze well! Just skip the raspberry preserves and whipped cream before freezing. Place them on a sheet tray to freeze solid, then wrap each cupcake tightly in plastic wrap and store in a freezer bag for up to one month. Thaw overnight in the fridge and add toppings before enjoying.
Reheating
You won’t need to reheat the cupcakes, since cheesecake is best served chilled. If you prefer them at room temperature, just take the desired number out of the fridge about 20 minutes before serving. Avoid microwaving to maintain the creamy texture.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! If using frozen raspberries, thaw and gently pat them dry before mashing and adding to the batter to avoid excess moisture. They yield delicious results, though you may get slightly more color streaking.
How do I know when the cupcakes are fully baked?
The centers should look just set with a slight wobble when you give the pan a gentle shake. Overbaking can lead to dry, cracked cheesecakes, so keep a close eye during the last few minutes of baking!
Can I make Raspberry Cheesecake Cupcakes gluten-free?
Absolutely! Substitute gluten-free vanilla wafer cookies for the crust and ensure your other ingredients are gluten-free. The rest of the recipe remains wonderfully unchanged.
What if I don’t have a mixer?
No mixer? No problem! Just be sure to use very soft cream cheese and mix everything vigorously with a sturdy whisk and spatula by hand. It may take a bit more effort, but you’ll still end up with silky cupcakes.
Can I make these ahead for a party?
Definitely! Raspberry Cheesecake Cupcakes are actually better when made a day ahead, as the flavors meld and the texture sets. Just chill overnight and garnish right before serving for a stress-free dessert table hit.
Final Thoughts
If you’re craving a dessert that’s as gorgeous as it is delicious, these Raspberry Cheesecake Cupcakes are ready to steal the show. Their balance of creamy, tangy, and sweet is truly irresistible, and they always earn rave reviews at gatherings. Go ahead—treat yourself (and those you love) to a batch soon. You might just discover your new favorite way to bake cheesecake!
Print
Raspberry Cheesecake Cupcakes Recipe
- Total Time: 40 minutes (plus chilling time)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Raspberry Cheesecake Cupcakes that offer a perfect blend of creamy cheesecake, tangy raspberries, and a hint of sweetness. These individual treats are not only visually appealing but also incredibly delicious.
Ingredients
Vanilla Wafer Cookies:
- 12 vanilla wafer cookies
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup fresh raspberries, lightly mashed
- 1/4 cup raspberry preserves
Garnish:
- Whipped cream
- Extra raspberries
Instructions
- Preheat and Prepare: Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. Place a vanilla wafer cookie at the bottom of each liner.
- Prepare Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream. Gently fold in mashed raspberries.
- Bake: Divide batter into liners and bake for 22-25 minutes until set. Cool, then chill for 2 hours.
- Final Touches: Warm raspberry preserves, spoon over cupcakes, and garnish with whipped cream and raspberries.
Notes
- Make ahead and refrigerate for optimal flavor.
- For a smoother texture, strain raspberries before adding to batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 15g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
