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Raspberry Cheesecake Cupcakes are a delightful fusion of two beloved desserts, combining the creamy richness of cheesecake with the playful charm of cupcakes. These mini desserts are not only visually appealing but also incredibly versatile, making them perfect for a variety of occasions—from birthday parties and bridal showers to holiday gatherings and casual weeknight treats. Their individual size allows for easy serving and portion control, making them an ideal choice for both intimate celebrations and larger events.

Raspberry Cheesecake Cupcakes

Indulge in the sweet and tangy bliss of Raspberry Cheesecake Cupcakes! These delightful treats bring together the rich creaminess of cheesecake and the fun of cupcakes, making them perfect for any celebration or cozy night in. With a buttery graham cracker crust, a smooth and creamy filling, and a vibrant raspberry swirl, each bite promises a burst of flavor and texture. Easy to serve and visually stunning, these mini desserts are sure to impress your guests! Discover the joy of baking these scrumptious cupcakes and treat yourself to a taste of heaven.
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 teaspoon cinnamon

1/4 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

Zest of 1 lemon

1 cup fresh raspberries (plus extra for garnish)

For the raspberry swirl:

1 cup fresh raspberries

2 tablespoons granulated sugar

1 teaspoon lemon juice

For the topping:

Whipped cream

Fresh raspberries

Instructions
 

Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with cupcake liners.

    Make the crust: In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until fully combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.

      Bake the crust: Place the muffin pan in the preheated oven and bake for 5-7 minutes until lightly golden. Remove from the oven and allow to cool.

        Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and vanilla, mixing until well combined. Beat in the eggs one at a time, ensuring they are fully incorporated after each addition.

          Add the sour cream and lemon zest: Mix in the sour cream and lemon zest until smooth and creamy. Gently fold in the fresh raspberries, being careful not to break them too much.

            Make the raspberry swirl: In a small saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture is syrupy, about 5-7 minutes. Remove from heat and allow to cool slightly.

              Assemble the cupcakes: Divide the cheesecake batter evenly among the cupcake liners, filling each about 2/3 full. Use a toothpick to swirl in the raspberry mixture, creating a marbled effect.

                Bake the cupcakes: Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. They will continue to firm up as they cool.

                  Cool and chill: Once baked, allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cool, refrigerate for at least 3 hours (or overnight) to set.

                    Serve: Before serving, top each cupcake with whipped cream and additional fresh raspberries for garnish. Enjoy your delightful raspberry cheesecake cupcakes!

                      Prep Time, Total Time, Servings: 30 min | 2 hrs | 12 servings