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Delicious raspberry cheesecake cupcakes topped with fresh raspberries and creamy frosting.

Heavenly Raspberry Cheesecake Cupcakes

Delightful raspberry cheesecake cupcakes that combine creamy cheesecake texture with fruity raspberry flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Base
  • 12 pieces vanilla wafer cookies Used as the base for cupcakes.
Cheesecake Filling
  • 16 ounces cream cheese, softened Make sure it's softened for a smooth consistency.
  • 1/2 cup granulated sugar Increase to 3/4 cup for a sweeter flavor.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup raspberry puree Can be homemade or store-bought.
Garnish
  • Fresh raspberries for garnish Add just before serving.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. Place a vanilla wafer cookie at the bottom of each liner.
Mixing
  1. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth.
  2. Add the eggs and vanilla extract to the bowl, mixing until everything is well combined.
  3. Gently fold in the raspberry puree to keep the mixture light and fluffy.
Baking
  1. Spoon the cheesecake mixture over the wafer cookies in the muffin tin.
  2. Bake for 18-20 minutes, or until the centers are set.
Cooling and Serving
  1. Once baked, allow the cupcakes to cool.
  2. Refrigerate them for at least 2 hours.
  3. Before serving, top each cupcake with fresh raspberries.

Notes

For a chocolate version, add cocoa powder to the cream cheese mixture or top with chocolate shavings instead of raspberries. Store leftover cupcakes in an airtight container in the refrigerator; they will keep for up to 5 days.