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Delicious raspberry cheesecake cupcakes topped with fresh raspberries.

Heavenly Raspberry Cheesecake Cupcakes

These delightful cupcakes combine the creamy texture of cheesecake with fresh raspberry flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 12 pieces vanilla wafer cookies For the base of the cupcakes.
Cheesecake Filling
  • 16 ounces cream cheese, softened Make sure this is at room temperature.
  • 1/2 cup granulated sugar Adjust to taste for sweetness.
  • 1 cup raspberry puree Fresh is preferred for better flavor.
  • 2 pieces eggs Large eggs are recommended.
  • 1 teaspoon vanilla extract For enhanced flavor.
  • 1/4 cup all-purpose flour Fold in gradually.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Place a vanilla wafer cookie at the bottom of each liner.
  3. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
  4. Add the raspberry puree, eggs, and vanilla extract, and mix until well combined.
  5. Gradually fold in the flour until just incorporated.
Baking
  1. Spoon the cheesecake batter into the cupcake liners, filling them about 2/3 full.
  2. Bake for 18-20 minutes or until set.
  3. Allow to cool completely before serving.

Notes

Serve chilled or at room temperature. Top with extra raspberry puree or fresh raspberries. Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze well wrapped.