Go Back
–+ servings
Raspberry Cheesecake Cupcakes

Raspberry Cheesecake Cupcakes

The Crispy Chef
These Raspberry Cheesecake Cupcakes are the ultimate sweet treat—creamy, tangy, and topped with a vibrant raspberry sauce. Easy to make and fancy enough to impress, they’re perfect for birthdays, holidays, or anytime you're craving cheesecake in cupcake form.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 4 hours 42 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 280 kcal

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.

Notes

Use room-temperature ingredients to avoid lumpy batter.
Don't overmix after adding eggs or flour to prevent cracking.
Make these a day ahead—they taste even better after chilling!
Try fun variations like white chocolate swirl or Oreo crust.

Nutrition

Calories: 280kcalCarbohydrates: 25gProtein: 4gFat: 18g
Keyword raspberry cheesecake cupcakes
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!