Every time I bake these Raspberry Cheesecake Cupcakes, the kitchen smells amazing. They’re creamy, fruity, and just the right size to make you happy with every bite. Honestly, they’re my favorite treat to share.

I still remember the first batch I made—the swirl of raspberry looked so pretty on top. The mix of tangy berries and smooth cheesecake was just perfect. They felt fancy but were super easy to make.

You can top them with fresh raspberries or a little whipped cream. Each bite tastes rich, sweet, and a little tart. Once you try them, you’ll want to bake them again and again.

So, grab your muffin pan and cream cheese. Let’s make these dreamy Raspberry Cheesecake Cupcakes and bring a little sweetness to your day.

Why You’ll Love This Recipe

Perfectly Portable: Enjoy the indulgence of cheesecake in a convenient, handheld format.
Bursting with Flavor: Fresh raspberries add a delightful tartness that complements the creamy filling.
Customizable: Switch up the crust, toppings, or fruit to suit any occasion.
Simple to Make: A straightforward recipe with impressive results.
Crowd-Pleaser: Ideal for parties, brunches, or just treating yourself.

Required Kitchen Tools

To make these Raspberry Cheesecake Cupcakes, you’ll need:

Muffin tin
Cupcake liners
Food processor or rolling pin (for the crust)
Mixing bowls (large and medium)
Hand or stand mixer
Spatula
Measuring cups and spoons
Fine mesh strainer (optional, for raspberry sauce)

Ingredients

Here’s what you’ll need for these delectable treats:

For the Crust:

8 white chocolate cookies: Crushed into fine crumbs
45g/1¾oz butter: Melted

For the Cheesecake Filling:

300g/10½oz cream cheese: Softened
1 tbsp plain flour: Provides structure
90g/3¼oz caster sugar: For sweetness
1 tsp vanilla extract: Adds warmth and depth
1 large egg and 1 egg yolk: For creaminess and stability
3 tbsp soured cream: Ensures a silky texture
100g/3½oz fresh raspberries: Folded in or used as a topping

Optional Garnish:

Lightly whipped double cream or crème fraîche
Extra raspberries for decoration

Variations for Raspberry Cheesecake Cupcakes

Different Crusts: Swap white chocolate cookies for graham crackers, digestive biscuits, or chocolate wafer cookies.
Berry Swirl: Use a combination of raspberries, blueberries, or blackberries for a multi-berry twist.
Chocolate Lovers: Add mini chocolate chips to the cheesecake batter or drizzle melted chocolate over the cupcakes.
Gluten-Free Option: Use gluten-free cookies for the crust and ensure all other ingredients are gluten-free.
Zesty Kick: Add lemon or orange zest to the filling for a citrusy note.

Step-by-Step Instructions

1. Prepare the Crust

Crush the Cookies: Place white chocolate cookies in a food processor and pulse until fine crumbs form. Alternatively, place cookies in a zip-top bag and crush with a rolling pin.
Combine with Butter: In a medium bowl, mix the cookie crumbs with melted butter until evenly moistened.
Form the Base: Line a muffin tin with cupcake liners. Press about 1 tablespoon of the cookie mixture firmly into the bottom of each liner. Chill in the refrigerator while you prepare the filling.

2. Make the Cheesecake Filling

Cream the Ingredients: In a large bowl, beat the cream cheese and caster sugar with a mixer until smooth and creamy, about 2-3 minutes.
Add Dry Ingredients: Mix in the flour until fully incorporated.
Incorporate the Wet Ingredients: Beat in the egg, egg yolk, vanilla extract, and soured cream until the batter is smooth and silky.
Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them.

3. Assemble the Cupcakes

Fill the Liners: Spoon the cheesecake mixture over the chilled crusts, filling each liner almost to the top.
Smooth the Surface: Use the back of a spoon or an offset spatula to even out the tops.

4. Bake the Cupcakes

Preheat Oven: Heat your oven to 160°C/320°F (140°C fan-forced).
Bake: Place the muffin tin in the center of the oven and bake for 18-20 minutes, or until the edges are set and the centers have a slight jiggle.
Cool: Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Chill: Refrigerate the cupcakes for at least 2 hours, or overnight, to fully set.

5. Garnish and Serve

Add Toppings: Top each cupcake with a dollop of whipped cream or crème fraîche and a fresh raspberry.
Serve: Enjoy chilled for the best texture and flavor.

Serving and Decoration Ideas

These Raspberry Cheesecake Cupcakes can be dressed up or down:

Elegant Dessert: Place on a tiered dessert tray and garnish with mint leaves for a touch of sophistication.
Casual Treat: Serve with a drizzle of raspberry or chocolate sauce for extra indulgence.
Party Ready: Add colorful sprinkles or edible glitter to match your celebration theme.

Storing Raspberry Cheesecake Cupcakes

In the Fridge: Store in an airtight container for up to 5 days. Keep them chilled to maintain their creamy texture.
In the Freezer: Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.

Nutrition Information

Serving Size	Calories	Fat	Carbohydrates	Protein
1 Cupcake	210	12g	20g	3g

(Note: Nutrition values are approximate and may vary based on specific ingredients used.)

Conclusion

These Raspberry Cheesecake Cupcakes are a must-try for anyone who loves the luxurious creaminess of cheesecake combined with the vibrant tartness of raspberries. With their easy-to-make crust, silky filling, and stunning presentation, they’re sure to become a go-to dessert in your repertoire. Whether you’re baking for a party, a special occasion, or simply to treat yourself, these cupcakes will steal the show. Try them today and let us know how they turned out!