Quick and Simple Luscious Raspberry Cheesecake Cupcakes Recipe

Quick and Simple Luscious Raspberry Cheesecake Cupcakes: A Burst of Berry Bliss in Every Bite! 🍰🍓✨

1. Introduction

Looking for an irresistible dessert that’s quick, easy, and bursting with flavor? These easy raspberry cheesecake cupcakes are the perfect treat for any occasion! Combining the creamy richness of cheesecake with the tangy sweetness of fresh raspberries, these cupcakes are a guaranteed crowd-pleaser. Whether you’re hosting a party or craving a delightful homemade dessert, this recipe delivers perfection with minimal effort.

If you love cheesecake recipes as much as we do, you’ll definitely want to check out our collection of cheesecake recipes for more delicious ideas. These raspberry cheesecake cupcakes are part of our wider snack category that features many other quick and tasty treats.

2. Ingredients

• 1 ½ cups graham cracker crumbs (about 12 full crackers)
• ¼ cup melted unsalted butter (½ stick)
• 16 oz (2 packages) cream cheese, softened to room temperature
• ½ cup granulated sugar (can substitute with coconut sugar)
• 2 large eggs (room temperature)
• 1 tsp pure vanilla extract (or vanilla bean paste for extra flavor)
• 1 cup fresh raspberries (plus extra for garnish)
• ¼ cup raspberry jam (optional for topping, seedless works best)

For those who enjoy baking with berries, you might also love our cherry almond linzer cookies which feature similar fruity flavors in a different format.

3. Step-by-Step Instructions

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (165°C). Line a standard 12-cup muffin tin with cupcake liners. For best results, use parchment paper liners which prevent sticking. In a medium bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each liner using the back of a spoon or small measuring cup to create an even crust layer.

If you’re looking for more crust ideas, check out our gingerbread cookie bars which use a similar press-in crust technique.

Step 2: Make the Cheesecake Filling

In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese and sugar on medium speed for 2-3 minutes until completely smooth and creamy, scraping down the sides as needed. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Overmixing at this stage can incorporate too much air and cause cracking. Finally, stir in the vanilla extract until fully combined.

This creamy filling technique is similar to what we use in our M&M cookie bars, though with different flavor profiles.

Step 3: Add the Raspberries

Gently rinse and pat dry your fresh raspberries. Using a rubber spatula, carefully fold in the raspberries to the cheesecake batter, being gentle to keep most berries intact (some may break, which is fine). The batter will turn slightly pink from the berry juices – this adds beautiful color! Spoon the cheesecake batter over the graham cracker crust in each liner, filling them about ¾ full. For uniform cupcakes, use a cookie scoop or measuring cup.

For another recipe that beautifully incorporates fruit, try our lemon crinkle cookies which feature bright citrus flavors.

Step 4: Bake and Cool

Bake the simple raspberry cheesecake cupcakes on the center rack for 20-25 minutes. They’re done when the edges are set but the centers still have a slight jiggle (they’ll firm up as they cool). Avoid opening the oven door during baking to prevent sinking. Let them cool in the pan for 30 minutes, then transfer to a wire rack to cool completely before refrigerating for at least 2 hours (overnight is best). Before serving, top each with a teaspoon of raspberry jam and a fresh raspberry for garnish.

For more baking tips and a community of fellow bakers, join our Facebook baking group where we share recipes and advice!

4. Tips for Perfect Raspberry Cheesecake Cupcakes

• Use room-temperature ingredients (cream cheese, eggs) for the smoothest batter
• For intense raspberry flavor, swirl in 2 tablespoons of raspberry puree before baking
• Chill thoroughly (at least 2 hours) for the perfect cheesecake texture
• Use a cookie scoop for evenly portioned cupcakes
• Run a knife around edges after baking to prevent sticking

5. Serving Suggestions

These quick raspberry cheesecake cupcakes are delicious on their own, but you can elevate them with:

• A drizzle of melted white or dark chocolate
• A dusting of powdered sugar
• A scoop of vanilla bean ice cream
• Fresh mint leaves for color contrast
• Crumbled freeze-dried raspberries for extra tartness

If you enjoy these flavor combinations, you might also like our peanut butter cookies which offer a different but equally satisfying taste experience.

6. Storage Instructions

Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. For longer storage:

• Freeze unfrosted cupcakes for up to 2 months
• Wrap individually in plastic wrap then place in freezer bags
• Thaw overnight in refrigerator before serving
• Add fresh toppings after thawing

7. Variations

• Berry Swap: Use blueberries, blackberries, or chopped strawberries
• Chocolate Twist: Add ¼ cup cocoa powder to the filling
• Nutty Crust: Replace half the graham crumbs with ground nuts
• Lemon Raspberry: Add 1 tbsp lemon zest to the filling
• Mini Version: Use mini muffin tin for bite-sized treats

For another delicious variation on a classic, try our peanut butter blossoms which offer a different take on handheld desserts.

8. Frequently Asked Questions

Q: Can I use frozen raspberries?
A: Yes, but thaw and drain them well to avoid excess moisture. Pat dry with paper towels before folding into batter.

Q: Can I make these gluten-free?
A: Absolutely! Use gluten-free graham crackers or almond flour for the crust. Ensure all other ingredients are certified GF.

Q: Why did my cupcakes crack?
A: Cheesecakes crack from rapid temperature changes. Try baking in a water bath, don’t overmix, and cool gradually.

Q: Can I make these ahead?
A: Yes! They actually taste better after chilling overnight. Add fresh toppings just before serving.

9. Conclusion

These best raspberry cheesecake cupcakes are a dreamy dessert that’s as easy to make as it is delicious. With a creamy filling, buttery crust, and fresh raspberry flavor, they’re sure to become a favorite in your recipe collection. Perfect for parties, potlucks, or just treating yourself, these handheld cheesecakes deliver restaurant-quality results with simple ingredients and techniques.

If you enjoyed this recipe, you might also want to try our French macarons for another elegant dessert option. Don’t forget to check out our full cupcake recipes collection for more sweet inspiration!

Happy baking, and enjoy your burst of berry bliss in every bite! 🍓🥄

Print