Description
Delicious raspberry cheesecake cupcakes with a graham cracker crust.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press mixture into the bottom of cupcake liners in a muffin tin.
- In a bowl, beat cream cheese and 1/2 cup sugar until smooth.
- Add egg and vanilla extract, mix until well combined.
- Fold in fresh raspberries gently.
- Pour cheesecake batter over the crust in each liner.
- Bake for 20-25 minutes or until set.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
- Use fresh raspberries for best flavor.
- Can substitute with other berries.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Raspberry Cheesecake Cupcakes, Cheesecake, Cupcakes, Dessert