Creamy, Fruity, and Perfectly Portable — The Ultimate Dessert in Cupcake Form
If you love the silky richness of cheesecake and the bright zing of fresh raspberries, then these Raspberry Cheesecake Cupcakes are your dream come true. With a buttery graham cracker crust, a smooth cream cheese filling, and a burst of raspberry swirl on top, these mini cheesecakes pack all the flavor of a classic New York-style cheesecake into a charming, bite-sized dessert.
Whether you’re planning a bridal shower, birthday, or just craving something sweet and stunning, these luscious cupcake cheesecakes are guaranteed to impress.
Why You’ll Love This Recipe
- Bakes in muffin tins — no water bath or fuss
- Made with real cream cheese and fresh raspberries
- Rich, creamy texture with a sweet-tart balance
- Gorgeous presentation with minimal effort
- Freezer-friendly and easy to make ahead
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp melted butter
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ¼ cup heavy cream
For the Raspberry Swirl:
- ½ cup fresh or frozen raspberries
- 1 tbsp sugar
- 1 tsp lemon juice