Got a sweet tooth? These Raspberry Cheesecake Cupcakes gonna change ur dessert game forever. Made these for my sister’s bday last weekend and ppl literally fought over the last one. Not even kidding. The combo of tangy cream cheese, sweet raspberry, and buttery graham cracker base is basically heaven. Keep reading to find out my secret trick that makes these cupcakes extra special.
Why You’ll Love These Raspberry Cheesecake Cupcakes
Sick of boring desserts? These Raspberry Cheesecake Cupcakes solve that problem fast. They’re perfect when u want something fancy but don’t have time for a whole cheesecake.
First time I made these was for my neighbor who was going thru a tough time. Left them on her doorstep and got a text 20 mins later saying they were the best thing she’d eaten all year. No joke.
What’s great is u can make them ahead of time and they still taste amazing. Plus u can switch up the fruit depending on what’s in season. Don’t have raspberries? No prob.
Ingredients for Perfect Raspberry Cheesecake Cupcakes
For the Crust
- 1½ cups graham cracker crumbs – gotta be the real deal, not those weird off-brand ones that taste like cardboard
- 5 tbsp butter, melted – salted or unsalted works, whatever u have
- 3 tbsp sugar – white is best but brown works too if ur in a pinch
For the Cheesecake Filling
- 16 oz cream cheese, room temp – this is super important! Cold cream cheese = lumpy disaster
- ⅔ cup sugar – don’t skimp here
- 2 eggs – large ones work best
- 1 tsp vanilla extract – real vanilla makes a diff but artificial is fine too
- ¼ cup sour cream – adds that tang that makes ppl go crazy
- 2 tbsp all-purpose flour – helps prevent cracks
For the Raspberry Topping
- 2 cups fresh raspberries – frozen work too but fresh have better color
- ¼ cup sugar – adjust if berries r super sweet or tart
- 1 tbsp lemon juice – bottled is fine
- 1 tbsp cornstarch – helps thicken the sauce so it doesn’t run everywhere
Want something similar but different? Check out my Banana Caramel Nut Cheesecake or my Pumpkin Cheesecake for more cheesecake inspo.
How to Make the Best Raspberry Cheesecake Cupcakes
Step 1: Prep the Crust
- Preheat oven to 325°F and line cupcake pan with paper liners
- Mix graham cracker crumbs, melted butter and sugar in bowl until looks like wet sand
- Put about 1 tbsp of mixture into each liner and press down with back of spoon or shot glass
- Bake for 5 mins then let cool while u make filling
Step 2: Make the Cheesecake Filling
- Beat cream cheese and sugar till smooth and fluffy – about 2-3 mins
- Add eggs one at a time, mixing after each
- Mix in vanilla and sour cream till just combined
- Add flour and mix on low just till incorporated – don’t overmix!
- Scoop filling into liners about ¾ full
Step 3: Bake the Cupcakes
- Bake at 325°F for 20-22 mins until centers just slightly jiggly
- Turn off oven, crack door open and let sit for 10 mins
- Take out and cool completely on counter
- Refrigerate at least 4 hrs or overnight
Step 4: Make Raspberry Topping
- Put raspberries, sugar and lemon juice in saucepan
- Cook on medium heat till berries break down – about 5-7 mins
- Mix cornstarch with 1 tbsp water and add to pan
- Stir till mixture thickens – about 1 min
- Let cool completely before topping cheesecakes
Tasty Variations of Raspberry Cheesecake Cupcakes
1. White Chocolate Raspberry
Add ⅓ cup melted white chocolate to the batter and swirl some raspberry sauce in before baking. Fancy but so easy.
2. Lemon Raspberry
Add 1 tbsp lemon zest to the batter and make a lemon glaze instead of raspberry topping. Perfect for summer.
3. Oreo Raspberry
Use Oreo crumbs instead of graham crackers for the crust. The chocolate + raspberry combo is killer.
4. Chocolate Drizzle
Top the raspberry sauce with a drizzle of melted dark chocolate. Looks impressive but takes like 2 mins.
5. Nutty Raspberry
Add ¼ cup chopped toasted almonds to the crust mixture. Adds awesome crunch.
6. Mini Raspberry Cheesecake Cupcakes
Use a mini muffin tin and reduce baking time to 12-15 mins. Perfect for parties.
Raspberry Cheesecake Cupcakes FAQs
Can I make these Raspberry Cheesecake Cupcakes ahead of time?
Totally. Actually better if u make them 1-2 days ahead. The flavors meld and the texture gets even better. Just add the raspberry topping right before serving.
How do I store leftover Raspberry Cheesecake Cupcakes?
Keep em in airtight container in fridge up to 5 days. But honestly they never last that long at my house lol.
Can I freeze these Raspberry Cheesecake Cupcakes?
Yep! Freeze without the topping for up to 3 months. Wrap individually in plastic wrap then put in freezer bag. Thaw overnight in fridge then add topping.
Why did my cheesecake cupcakes crack?
Prob overmixed the batter or baked too long. Cheesecake is kinda fussy. Make sure ingredients r room temp and don’t overmix. Also that slow cooling in the oven really helps.
Can I use different berries instead of raspberry?
For sure! Strawberries, blueberries, blackberries all work great. Just adjust sugar depending on how sweet the fruit is.
How do I know when my Raspberry Cheesecake Cupcakes are done baking?
Centers should be slightly jiggly but edges set. If u stick toothpick in center should come out mostly clean with few moist crumbs. They’ll firm up as they cool.
Can I make these Raspberry Cheesecake Cupcakes without the crust?
I mean u could but why would u? The crust balances the creamy filling. If u must, line cups with parchment paper rounds and spray with cooking spray.
Final Thoughts on These Amazing Raspberry Cheesecake Cupcakes
Made these Raspberry Cheesecake Cupcakes for my mom’s birthday last year. She’s super picky about desserts but these had her going back for seconds. That moment when someone takes a bite and their eyes close – that’s what these cupcakes do to ppl.
What I love most is how they look fancy but r actually pretty simple. The contrast of the creamy cheesecake and that bright raspberry topping just hits different.
Give these a try next time u need to impress someone or just want to treat urself. Tag me if u post pics online – love seeing ur creations!
Raspberry Cheesecake Cupcakes
Equipment
- Cupcake pan
- Paper cupcake liners
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Spoon or shot glass (for pressing crust)
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- 5 tbsp butter melted
- 3 tbsp sugar
For the Cheesecake Filling:
- 16 oz cream cheese room temperature
- ⅔ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- 2 tbsp all-purpose flour
For the Raspberry Topping:
- 2 cups fresh raspberries or frozen
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water to mix with cornstarch
Instructions
Step 1: Prep the Crust
- Preheat oven to 325°F (163°C). Line cupcake pan with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until it looks like wet sand.
- Press about 1 tbsp of crust into each liner.
- Bake for 5 minutes, then let cool.
Step 2: Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth and fluffy (2–3 minutes).
- Add eggs one at a time, mixing after each.
- Mix in vanilla and sour cream.
- Add flour and mix just until combined.
- Scoop filling into liners until ¾ full.
Step 3: Bake the Cupcakes
- Bake for 20–22 minutes, until centers are just slightly jiggly.
- Turn off oven, crack door, and let sit 10 minutes.
- Cool completely, then refrigerate for at least 4 hours or overnight.
Step 4: Make the Raspberry Topping
- Add raspberries, sugar, and lemon juice to a saucepan. Cook on medium heat for 5–7 minutes.
- Mix cornstarch with water, then stir into the berry mixture.
- Cook for 1 minute until thickened. Cool completely before using.