Description
Indulge in the delightful experience of Heavenly Raspberry Cheesecake Cupcakes, where creamy cheesecake meets the vibrant tartness of fresh raspberries—all presented in charming cupcake form. These cupcakes are not only visually appealing but also incredibly simple to make, ensuring that you can whip them up for any occasion, from family gatherings to festive celebrations. Their individual servings make them perfect for sharing, and they are a hit with both kids and adults alike. With a luscious cheesecake filling swirled with raspberry jam on a delicious vanilla wafer base, each bite is a heavenly treat that promises to impress.
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 for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners. Place one vanilla wafer cookie at the bottom of each liner.
- In a mixing bowl, beat together 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 until fully combined.
- Spoon the batter into each cupcake liner until about 3/4 full.
- Top each with a teaspoon of raspberry jam, swirling it gently into the batter.
- Bake for 20-25 minutes until edges are set with slightly jiggly centers.
- Cool in the tin for 10 minutes before transferring to a wire rack; refrigerate for at least two hours before serving.
- Garnish with fresh raspberries just before enjoying.
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg