Heavenly Raspberry Cheesecake Cupcakes
Indulge in the delightful experience of Heavenly Raspberry Cheesecake Cupcakes. These mini desserts combine the creamy richness of cheesecake with a fresh burst of raspberry flavor, making them perfect for any occasion—from busy weeknights to festive gatherings. Each cupcake features a smooth cheesecake filling swirled with tart raspberry jam, creating an elegant presentation that’s sure to impress. Best of all, they are incredibly easy to make, allowing you to whip up a stunning dessert that looks as good as it tastes. The combination of sweet and tangy flavors makes these cupcakes a beloved treat among family and friends.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes 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) and line a muffin tin with paper liners.
- Place one vanilla wafer cookie at the bottom of each liner.
- In a mixing bowl, beat the softened 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 the liners with cheesecake batter about 3/4 full.
- Swirl about a teaspoon of raspberry jam into each cupcake using a toothpick.
- Bake for 20-25 minutes until edges are set but centers are slightly jiggly.
- Cool in the tin for 10 minutes before transferring to a wire rack.
- Refrigerate for at least two hours before serving and garnish with fresh raspberries if desired.
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg