Indulge in the divine taste of our Heavenly Raspberry Cheesecake Cupcakes, where creamy cheesecake meets the tart sweetness of fresh raspberries in a delightful single-serving format. These cupcakes are a perfect treat for any occasion!
Ingredients
- 12 vanilla wafer cookies
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup seedless raspberry jam
- Fresh raspberries, for garnish (optional)
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Instructions
- Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners.
- Place a vanilla wafer cookie at the bottom of each cupcake liner.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Spoon the cheesecake batter evenly into the cupcake liners, filling each about ¾ full.
- Dollop a teaspoon of raspberry jam onto the top of each cheesecake batter-filled cupcake liner.
- Use a toothpick or knife to swirl the raspberry jam into the cheesecake batter, creating a marbled effect.
- Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Remove from the oven and let the cheesecake cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, refrigerate the cheesecake cupcakes for at least 2 hours before serving.
- Garnish with fresh raspberries before serving, if desired.
Notes
- Swap raspberries for other berries like blueberries or strawberries for a twist.
- Ensure ingredients are at room temperature for smoother mixing.