Raspberry Cheesecake Cupcakes: 7 Irresistible Treats to Love

Name: Raspberry Cheesecake Cupcakes: 7 Irresistible Treats to Love
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 1/4 cup sugar; 1/3 cup melted butter; 8 oz cream cheese; 1/2 cup sugar; 1 egg; 1 tsp vanilla extract; 1 cup fresh raspberries

Posted on December 13, 2025

Posted by Georgina sami

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Oh my goodness, let me tell you about these Raspberry Cheesecake Cupcakes! They are like little bites of heaven that combine the creamy richness of cheesecake with the bright, tangy burst of fresh raspberries. Seriously, every time I take a bite, I’m transported to a sunny day, and it just makes my heart sing! I first whipped these up for a friend’s birthday party, and they were such a hit that I’ve been making them ever since. The way the graham cracker crust cradles that smooth, luscious cheesecake filling is pure magic, and those pops of raspberry? Wow, they really take it to a whole new level! Trust me, if you love cheesecake and berries, you’re going to adore these cupcakes. They’re perfect for any occasion, or just because you deserve a sweet treat. So, let’s dive into the deliciousness and make some Raspberry Cheesecake Cupcakes together!

Ingredients List

Here’s everything you’ll need to whip up these delightful Raspberry Cheesecake Cupcakes. Don’t worry, it’s all super straightforward and so worth it!

1 cup graham cracker crumbs
1/4 cup sugar (for the crust)
1/3 cup melted butter
8 oz cream cheese, softened
1/2 cup sugar (for the cheesecake filling)
1 egg
1 tsp vanilla extract
1 cup fresh raspberries (trust me, they make all the difference!)

Make sure your cream cheese is softened—nobody wants lumps in their cheesecake batter! And I highly recommend using fresh raspberries for that vibrant flavor. Let’s get ready to bake!

How to Prepare Raspberry Cheesecake Cupcakes

Alright, let’s get our bake on! Follow these simple steps, and you’ll have the most amazing Raspberry Cheesecake Cupcakes in no time. I promise, it’s easier than it sounds!

Preheat the Oven and Prepare the Cupcake Liners

First things first, preheat your oven to 325°F (160°C). This is super important because you want those cupcakes to bake evenly. While that’s warming up, grab a muffin tin and line it with cupcake liners. I love using colorful liners to add a fun touch, but white ones work just as well. Just make sure they’re nice and snug in the tin!

Prepare the Graham Cracker Crust

Now, let’s make the crust! In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. It should look like wet sand. When it’s all blended, take about a tablespoon of the mixture and press it firmly into the bottom of each cupcake liner. I like to use the back of a shot glass or my fingers to really pack it down. This step is key for that buttery, crunchy base! Once you’re done, set the tin aside.

Make the Cheesecake Batter

In another bowl, beat the softened cream cheese and 1/2 cup sugar until it’s smooth and creamy—this usually takes about 2-3 minutes. You want to make sure there are no lumps, so don’t rush this step! Once that’s nice and fluffy, add in the egg and vanilla extract. Mix until everything is combined. Now, here comes the fun part: gently fold in those gorgeous fresh raspberries! I like to use a spatula for this part, being careful not to break the berries too much. We want those beautiful pops of raspberry all through the batter!

Combine and Bake

Alright, time to bring it all together! Pour the cheesecake batter over the crust in each liner, filling them about 3/4 full. This allows room for them to rise just a little bit. Pop the muffin tin into your preheated oven and bake for 20-25 minutes. You’ll know they’re ready when the centers look set but still have a slight jiggle. Don’t worry, they’ll firm up as they cool!

Cooling and Refrigeration

Once they’re out of the oven, let the cupcakes cool in the tin for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. After they’ve cooled, cover them and pop them in the fridge for at least 2 hours before serving. This chilling time is crucial because it helps everything set up nicely and enhances that creamy texture. Trust me, you’ll want to wait—it’s so worth it!

Why You’ll Love This Recipe

Quick and easy preparation—perfect for beginners and busy bakers alike!
Deliciously creamy cheesecake paired with the tartness of fresh raspberries.
Beautifully presented in individual cupcake portions, making them great for sharing.
The graham cracker crust adds a delightful crunch that complements the smooth filling.
Perfect for any occasion—birthdays, picnics, or just a sweet indulgence at home.
They can be made ahead of time, giving you a stress-free dessert option!
Customizable! Feel free to swap in your favorite berries or mix-ins.

Tips for Success

To really nail these Raspberry Cheesecake Cupcakes, I’ve got some pro tips that will take your baking game to the next level! Trust me, these little nuggets of wisdom will help you avoid common pitfalls and make your cupcakes shine!

Softened Cream Cheese: Make sure your cream cheese is at room temperature before you start mixing. This helps achieve that silky smooth texture that’s oh-so-important for cheesecake. Nobody wants lumpy batter!
Fresh Raspberries: Always opt for fresh raspberries when you can. They bring a burst of flavor and a beautiful color that frozen ones just can’t match. Plus, they add that lovely juicy texture!
Don’t Overmix: When you’re folding in the raspberries, be gentle! You want to avoid breaking them apart too much. Those little pockets of raspberry goodness are what make every bite special.
Watch the Baking Time: Ovens can vary, so keep an eye on your cupcakes! Start checking them at the 20-minute mark. They should be set in the center with just a slight jiggle. Overbaking can lead to a dry cheesecake, and we definitely don’t want that!
Chill Time is Key: Patience is a virtue! Don’t skip the chilling step. It may be tempting, but allowing them to chill fully helps all the flavors meld together and enhances that creamy texture. Trust me, they’re worth the wait!
Dress Them Up: Feel free to get creative with toppings! A dollop of whipped cream, a sprinkle of extra raspberries, or a drizzle of chocolate can elevate your cupcakes and make them even more irresistible.

With these tips in your back pocket, you’ll be a Raspberry Cheesecake Cupcake master in no time! Happy baking!

Storage & Reheating Instructions

Let’s talk about how to keep those delightful Raspberry Cheesecake Cupcakes fresh and tasty! If you happen to have any leftovers (which is a big if, because they’re so good!), here’s what you need to do:

Refrigeration: Store any leftover cupcakes in an airtight container in the refrigerator. They’ll stay good for up to 5 days, although I doubt they’ll last that long once you taste them!
Freezing: If you want to save some for later, you can freeze these little gems! Just wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw them overnight in the fridge. No reheating needed—serve them chilled for the best flavor and texture!

Just remember, these cupcakes are best enjoyed fresh, so try to eat them within a few days for optimal taste. But if you do end up freezing them, you’ll still have a sweet treat ready to go whenever the craving strikes!

Nutritional Information

Alright, let’s break down the nutritional info for these delightful Raspberry Cheesecake Cupcakes! Keep in mind that these values are estimates, but they give you a good idea of what you’re indulging in:

Serving Size: 1 cupcake
Calories: 220
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 150mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 10g
Protein: 3g

So there you have it! These cupcakes are a delicious treat that balance indulgence with a bit of fruitiness. Enjoy them as an occasional treat, and savor every luscious bite!

FAQ Section

Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but keep in mind that they might release more moisture into the batter. If you go this route, make sure to thaw and drain them well before folding them into the cheesecake mixture.

How do I know when the cupcakes are done baking?
You’ll know they’re ready when the centers look set but still have a slight jiggle. It’s a little tricky, but they’ll firm up as they cool! Start checking around the 20-minute mark.

Can I make these Raspberry Cheesecake Cupcakes ahead of time?
Absolutely! These cupcakes are perfect for making in advance. Just be sure to refrigerate them for at least 2 hours before serving to let the flavors meld and the texture set properly.

What can I use instead of graham cracker crumbs for the crust?
If you’re looking for a substitute, you can use crushed digestive biscuits, vanilla wafers, or even an almond flour crust for a gluten-free option. Just make sure to adjust the sugar and butter accordingly!

How should I store the cupcakes?
Keep any leftovers in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed fresh, but if you need to, you can freeze them wrapped tightly in plastic wrap for up to 2 months. Just thaw them in the fridge before serving!