Description
Creamy raspberry cheesecake cupcakes with a smooth filling, tangy raspberry swirl, and a simple vanilla wafer crust, perfect for an elegant yet easy dessert.
Ingredients
- 12 vanilla wafer cookies
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar (for raspberry mixture)
Instructions
- Preheat oven to 175°C (350°F) and line a muffin tin with cupcake liners.
- Place one vanilla wafer cookie at the bottom of each liner to form the crust.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sugar and mix until fluffy and well combined.
- Add eggs one at a time, mixing gently after each addition.
- Stir in vanilla extract and sour cream until smooth.
- In a small saucepan, cook raspberries with 2 tablespoons sugar over medium heat until thickened. Let cool slightly.
- Fill each liner with cheesecake batter about 3/4 full.
- Add a spoonful of raspberry sauce on top and swirl gently with a toothpick.
- Bake for 18–22 minutes until centers are set but slightly jiggly.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
- Avoid overmixing to prevent cracks in the cheesecake.
- Frozen raspberries can be used; cook slightly longer to reduce moisture.
- Substitute sour cream with plain yogurt if needed.
- Try other berries like strawberries or blueberries for variation.
- Add lemon zest for a citrus twist.
- Store in the refrigerator for up to 5 days.
- Freeze individually wrapped cupcakes for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
