Heavenly Raspberry Cheesecake Cupcakes
Indulge in the delightful experience of Heavenly Raspberry Cheesecake Cupcakes, where creamy cheesecake meets the vibrant tartness of fresh raspberries. These individual treats are perfect for any occasion, from birthdays to casual family dinners. With their stunning presentation and delicious flavor, they’re sure to impress your guests! Not only are they quick and easy to whip up, but they can also be made ahead of time and stored in the fridge, making them a convenient option for busy days. Enjoy these gorgeous mini cheesecakes as is, or elevate them with fresh fruit toppings for an extra special touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 vanilla wafer cookies
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup seedless raspberry jam
- Fresh raspberries, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper cupcake liners and place one vanilla wafer cookie in each liner.
- In a bowl, beat together cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream until combined.
- Fill each cupcake liner about three-quarters full with the batter.
- Swirl raspberry jam into the batter using a toothpick.
- Bake for 20-25 minutes until edges are set.
- Cool in the muffin tin for 10 minutes before transferring to a wire rack.
- Refrigerate for at least two hours before serving.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 180
- Sugar: 13g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg