Description
Summer Raspberry Cheesecake Cupcakes are mini, portable cheesecakes with a graham cracker crust, a creamy cheesecake filling, and topped with fresh raspberries and an optional homemade raspberry sauce. These cupcakes are a twist on the traditional cheesecake, offering all the creamy indulgence in a convenient, easy-to-eat format. Plus, their bright pink hue from the raspberries makes them a visually appealing treat perfect for any occasion!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh raspberries (plus extra for topping)
For the Raspberry Sauce (optional):
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust. Bake for 5-7 minutes until set. Remove from the oven and let cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and vanilla extract, and mix until combined.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the fresh raspberries.
- Fill the Cupcakes:
- Spoon the cheesecake filling over the cooled crusts, filling each liner about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let cool completely in the pan, then transfer to the refrigerator for at least 2 hours to chill.
- Make the Raspberry Sauce (Optional):
- In a small saucepan, combine 1 cup of raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the raspberries break down and the sauce thickens slightly.
- Strain the sauce through a fine sieve to remove the seeds, if desired. Let cool.
- Serve:
- Once the cupcakes are chilled, top each with fresh raspberries and drizzle with raspberry sauce, if using.
Notes
These light and fruity cheesecake cupcakes are perfect for summer gatherings or a refreshing sweet treat anytime. Chill them well before serving for the best texture and flavor. You can also swap raspberries with strawberries, blueberries, or a mix of your favorite berries. Don’t forget to garnish with fresh fruit or a mint leaf for that extra pop!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Summer Raspberry Cheesecake Cupcakes