Description
Deliciously rich and creamy raspberry cheesecake cupcakes topped with a fresh raspberry.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of each cupcake liner to form the crust.
- In a separate bowl, beat the cream cheese until smooth, then add sugar and vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Fold in the sour cream and fresh raspberries gently.
- Pour the cheesecake batter over the crust in each cupcake liner.
- Bake for 20-25 minutes or until the centers are set.
- Let cool completely before refrigerating for at least 2 hours.
- Serve chilled, garnished with additional raspberries if desired.
Notes
- For a sweeter taste, add more sugar to the batter.
- These cupcakes can be made a day in advance and stored in the refrigerator.
- Feel free to substitute raspberries with other berries if preferred.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg