Delightful Raspberry Cheesecake Cupcakes

1. Prepare the Crust:

• Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners.
• In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
• Spoon about 1 tablespoon of the mixture into each cupcake liner, pressing down slightly with the back of a spoon to create a firm crust.
• Bake the crusts for 5-7 minutes, then remove from the oven and set aside to cool slightly.

2. Prepare the Raspberry Swirl (Optional):

• In a small saucepan, heat the fresh raspberries, sugar, and water over medium heat.
• Cook, stirring occasionally, for about 5 minutes or until the raspberries break down and the mixture thickens slightly.
• Remove from heat and strain the mixture through a fine mesh sieve to remove the seeds. Let the raspberry sauce cool.

3. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 3-4 minutes.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and flour, mixing until just combined.
• Gently fold in the fresh raspberries, being careful not to break them up too much.

4. Assemble the Cupcakes:

• Spoon the cheesecake filling evenly into each cupcake liner, filling each about 3/4 full.
• If using the raspberry swirl, drop a teaspoon of the raspberry sauce on top of each cheesecake filling. Use a toothpick or skewer to gently swirl the sauce into the cheesecake, creating a marbled effect.

5. Bake the Cupcakes:

• Bake in the preheated oven for 18-22 minutes, or until the centers are set and a toothpick inserted into the center comes out clean. The cheesecakes should still have a slight jiggle in the center.
• Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.

6. Chill and Serve:

• Once the cupcakes have cooled to room temperature, refrigerate them for at least 2 hours or overnight to fully set.
• Before serving, top each cheesecake cupcake with fresh raspberries for an extra burst of flavor and color.

Tips:

• Make-Ahead: These cupcakes can be made a day or two ahead and stored in the refrigerator. They taste even better after chilling!
• Raspberry Swirl: If you prefer a simpler version, you can skip the raspberry swirl and just top the cupcakes with fresh raspberries after baking.
• Storage: Store the cheesecake cupcakes in an airtight container in the fridge for up to 4 days.

These Delightful Raspberry Cheesecake Cupcakes are creamy, rich, and bursting with fruity flavor. Perfect for a party or whenever you’re craving a mini cheesecake indulgence! 🍓🧁