Homemade Kitchen

  • Recipes
    • Main Dishes
    • Appetizers
    • Desserts
    • Drinks
    • Breakfast
  • Destinations
  • About Me
menu icon
go to homepage
  • Recipes
    • Main Dishes
    • Appetizers
    • Desserts
    • Drinks
    • Breakfast
  • Destinations
  • About Me
search icon
Homepage link
  • Recipes
    • Main Dishes
    • Appetizers
    • Desserts
    • Drinks
    • Breakfast
  • Destinations
  • About Me
×
Home » Recipes » Desserts

Raspberry Cheesecake Cupcakes

Published: Feb 5, 2025 · by Emily.

  • Facebook
Jump to Recipe

Creamy, tangy, and bursting with fruity flavor, Raspberry Cheesecake Cupcakes are the perfect bite-sized treat for any occasion. With a buttery graham cracker crust, rich cheesecake center, and a swirl of fresh raspberry compote, these mini desserts offer a delightful balance of sweet and tart. They’re elegant enough for a party and easy enough for a casual summer baking project.

Raspberry Cheesecake Cupcakes this …

I first made these for a baby shower, and they were gone before the other desserts even had a chance. People love the individual servings, the fresh raspberries, and that classic cheesecake richness with a berry twist. Whether you’re hosting a picnic, celebrating a birthday, or just looking for a delicious way to use up summer berries, these cupcakes are a winner.

Why You’ll Love Raspberry Cheesecake Cupcakes

  • Perfect Portions: Easy to serve and no slicing required.
  • Fresh and Fruity: Bursting with raspberries in every bite.
  • Classic Flavor: A creamy cheesecake base with a sweet-tart compote.
  • Great for Make-Ahead: Chill and store for up to 3 days.
  • Customizable: Swap in blueberries, strawberries, or even blackberries.
  • Freezer-Friendly: Ideal for prepping in advance.

Ingredients You’ll Need

For the Crust:

  • 1½ cups graham cracker crumbs – Provides a crunchy, buttery base.
  • ¼ cup unsalted butter, melted – Binds the crust and adds flavor.

For the Cheesecake Filling:

  • 2 cups cream cheese, softened – The creamy base of your cupcakes.
  • ¾ cup granulated sugar – Adds sweetness.
  • 2 large eggs – Provide structure and richness.
  • 1 teaspoon vanilla extract – Adds warmth and depth.
  • ¼ cup sour cream – Adds a slight tang and smooth texture.
  • 1 cup fresh raspberries – Folded in for juicy bursts.
  • 2 tablespoons raspberry jam – Swirled into the batter for extra flavor.

For the Raspberry Compote:

  • 1 cup fresh raspberries – The star of the topping.
  • ¼ cup granulated sugar – Sweetens the sauce.
  • 1 tablespoon lemon juice – Balances the sweetness.
  • 1 teaspoon cornstarch (dissolved in 1 tablespoon cold water) – Thickens the compote.

Step-by-Step Instructions

Step 1: Make the Crust

  • Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
  • In a bowl, mix graham cracker crumbs and melted butter until combined.
  • Spoon about 1 tablespoon of crust into each liner and press down firmly.
  • Bake for 5 minutes. Let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese until smooth.
  • Add sugar and mix until fluffy.
  • Beat in eggs one at a time, then add vanilla and sour cream.
  • Gently fold in fresh raspberries and swirl in the raspberry jam.
  • Spoon the mixture over the cooled crusts, filling each cup nearly full.

Step 3: Bake the Cupcakes

  • Bake at 325°F (165°C) for 20–22 minutes, or until centers are just set.
  • Cool in the pan for 10 minutes, then transfer to a wire rack.
  • Refrigerate for at least 3 hours, or overnight.

Step 4: Make the Raspberry Compote

  • In a small saucepan, combine raspberries, sugar, and lemon juice.
  • Heat over medium until berries release juice.
  • Stir in the cornstarch slurry and simmer until thickened (about 2–3 minutes).
  • Cool completely before spooning onto chilled cupcakes.

Serving and Storage Tips

Serve these cupcakes chilled, topped with a spoonful of raspberry compote and an optional fresh raspberry or mint leaf for garnish.

Store in an airtight container in the refrigerator for up to 3 days. If making ahead, add the compote just before serving to keep the texture fresh.

To freeze, wrap each cupcake (without compote) tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge and top with fresh compote before serving.

Helpful Notes

  • Room Temp Ingredients: Ensure cream cheese, eggs, and sour cream are at room temp for a smooth batter.
  • Don’t Overmix: Beat just until combined to avoid air bubbles.
  • Jam Tip: Warm the raspberry jam slightly before swirling for easier mixing.
  • Crust Options: Try chocolate cookie crumbs or shortbread for a twist.
  • Mini Version: Use a mini muffin tin for bite-sized cheesecakes; reduce baking time to 10–12 minutes.

Frequently Asked Questions

1. Can I use frozen raspberries?
Yes, but thaw and drain them first to avoid excess moisture.

2. How do I know when the cupcakes are done?
The centers should jiggle slightly but not be liquid. They will firm up as they chill.

3. Can I use a food processor for the crust?
Absolutely! It makes quick work of crushing graham crackers.

4. What’s the best way to swirl the jam?
Drop small spoonfuls and use a toothpick to create pretty swirls.

5. Can I skip the compote?
Yes! They’re still delicious with just a fresh raspberry or dusting of powdered sugar.

Final Thoughts

Raspberry Cheesecake Cupcakes are a dreamy combination of creamy cheesecake and vibrant berry flavor. Their portable size makes them perfect for parties, picnics, or anytime you want a little something sweet and elegant.

Make a batch and watch them disappear! Don’t forget to snap a photo and tag me when you do—I love seeing your beautiful bakes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


  • Total Time: 3 hours 50 minutes
  • Yield: 12 cupcakes 1x
Pin Recipe
Print Recipe

Ingredients

Scale

Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup unsalted butter (melted)

Cheeseca#summerbakes

  • 2 cups cream cheese (softened)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 1 cup fresh raspberries
  • 2 tablespoons raspberry jam

Raspberry Compote:

  • 1 cup fresh raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Instructions

Step 1: Make the Crust

  1. Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
  2. In a bowl, mix graham cracker crumbs and melted butter until combined.
  3. Spoon about 1 tablespoon of crust into each liner and press down firmly.
  4. Bake for 5 minutes. Let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Add sugar and mix until fluffy.
  3. Beat in eggs one at a time, then add vanilla and sour cream.
  4. Gently fold in fresh raspberries and swirl in the raspberry jam.
  5. Spoon the mixture over the cooled crusts, filling each cup nearly full.

Step 3: Bake the Cupcakes

  1. Bake at 325°F (165°C) for 20–22 minutes, or until centers are just set.
  2. Cool in the pan for 10 minutes, then transfer to a wire rack.
  3. Refrigerate for at least 3 hours, or overnight.

Step 4: Make the Raspberry Compote

  1. In a small saucepan, combine raspberries, sugar, and lemon juice.
  2. Heat over medium until berries release juice.
  3. Stir in the cornstarch slurry and simmer until thickened (about 2–3 minutes).
  4. Cool completely before spooning onto chilled cupcakes.

Notes

  • Room Temp Ingredients: Ensure cream cheese, eggs, and sour cream are at room temp for a smooth batter.

  • Don’t Overmix: Beat just until combined to avoid air bubbles.

  • Jam Tip: Warm the raspberry jam slightly before swirling for easier mixing.

  • Crust Options: Try chocolate cookie crumbs or shortbread for a twist.

  • Mini Version: Use a mini muffin tin for bite-sized cheesecakes; reduce baking time to 10–12 minutes.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 280

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

More Desserts

  • Snickers Peanut Butter Cookies
    Snickers Peanut Butter Cookies You'll Love
  • Easy Cherry Crisp
    Easy Cherry Crisp Recipe You’ll Crave
  • Iced Oatmeal Cookies
    Iced Oatmeal Cookies Recipe You'll Crave
  • Rich Buttery Pecan Donuts
    Rich Buttery Pecan Donuts You Must Try

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Welcome!

Hi, I’m Emily Parker — a professional chef, recipe developer, and the heart behind Homemade Kitchen.

More about me

Popular

Recipes

  • Raspberry Zinger Poke Cake
    Raspberry Zinger Poke Cake: The Ultimate Party Dessert
  • Strawberry Upside Down Cake
    Strawberry Upside Down Cake Recipe You'll Crave
  • Pull-Apart Cookie Dough Cheesecake Loaf
    Pull-Apart Cookie Dough Cheesecake Loaf Recipe
  • Red Velvet Crush Cupcakes
    Luscious Red Velvet Crush Cupcakes That Steal Hearts Instantly
  • Refreshing Peach Lemonade
    Irresistible Refreshing Peach Lemonade Recipe for Summer
  • Classic Vanilla Cupcakes
    Irresistible Classic Vanilla Cupcakes That Steal Hearts

Seasonal

Destinations

  • Hallstatt, Austria
    10 Hidden European Gems You Need to Visit in Your Lifetime