Heavenly Raspberry Cheesecake Cupcakes
Delightful cupcakes with creamy cheesecake filling, buttery graham cracker crust, and topped with fresh raspberries and whipped cream.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 1 lb cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tbsp lemon juice
- 1 cup fresh raspberries
- 1/4 cup raspberry jam (optional) For drizzling
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of each cupcake liner to form a crust.
- Bake the crust for about 10 minutes and remove it from the oven to cool.
Making the Filling
- In a separate bowl, beat together the softened cream cheese and sugar until smooth.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Pour the cream cheese mixture over the cooled crusts, filling each liner nearly to the top.
- Bake for 18-20 minutes until the tops are golden and filling is set. Allow to cool completely.
Creating the Topping
- Whip the heavy cream with powdered sugar and lemon juice until stiff peaks form.
- Spoon the whipped cream over the cooled cheesecakes and garnish with fresh raspberries and raspberry jam if desired.
- Chill for at least 2 hours before serving.
Notes
For added flavor, consider substituting raspberries with strawberries or blueberries. Ensure the whipped cream is sufficiently whipped to hold its shape without being over-beaten.