Raspberry Cheesecake Cupcakes

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.

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.