Heavenly Raspberry Cheesecake Cupcakes
Indulge in the delightful experience of our Heavenly Raspberry Cheesecake Cupcakes! These charming, single-serving treats blend the creamy richness of cheesecake with the vibrant tartness of fresh raspberries, making them perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 vanilla wafer cookies
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup seedless raspberry jam
- Fresh raspberries (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- Place a vanilla wafer cookie in each liner.
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Fill cupcake liners about three-quarters full with the batter.
- Add a teaspoon of raspberry jam on top of each filled liner and swirl gently.
- Bake for 20-25 minutes until edges are set but centers remain slightly jiggly.
- Cool in the tin for 10 minutes before transferring to a wire rack, then chill in the refrigerator for at least two hours before serving.
- Garnish with fresh raspberries before enjoying.
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg