Raspberry Cheesecake Cupcakes (Print Version)
Ingredients:
01 -
1 ½ cups graham cracker crumbs.
02 -
¼ cup unsalted butter (melted).
03 -
2 cups cream cheese (softened).
04 -
¾ cup granulated sugar.
05 -
2 large eggs.
06 -
1 tsp vanilla extract.
07 -
¼ cup sour cream.
08 -
1 cup fresh raspberries.
09 -
2 tbsp raspberry jam.
10 -
1 cup fresh raspberries (for compote).
11 -
¼ cup granulated sugar (for compote).
12 -
1 tbsp lemon juice.
13 -
1 tsp cornstarch (dissolved in 1 tbsp cold water).
Instructions:
01 -
Preheat oven to 325°F (165°C) and line a cupcake pan with liners.
02 -
Mix graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of each cupcake liner and set aside.
03 -
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined. Gently fold in fresh raspberries and raspberry jam, being careful not to overmix.
04 -
Fill the cupcake liners with cheesecake filling, about ¾ full. Bake for 20-22 minutes, or until the centers are set. Let the cupcakes cool completely at room temperature, then refrigerate.
05 -
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the raspberries break down and the mixture becomes syrupy. Stir in the cornstarch mixture and cook for another 1-2 minutes, or until the compote thickens. Remove from heat and let cool.
06 -
Once the cupcakes are cool, top each with a spoonful of raspberry compote. Garnish with additional fresh raspberries for an extra burst of flavor.
Notes:
01 -
Be careful not to overmix the cheesecake batter once you fold in the raspberries to avoid a dense texture.
02 -
Refrigerating the cupcakes ensures the cheesecake sets properly before serving.