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Cheesecake is a timeless dessert that never fails to impress, offering a rich, creamy texture and endless possibilities for flavor combinations. Its versatility has made it a beloved choice for celebrations, family gatherings, and even casual weeknight treats. Whether you prefer it plain, with fruity toppings, or infused with chocolate, cheesecake has a special place in the hearts of dessert lovers everywhere.

Raspberry Cheesecake Cupcakes

Indulge in the delightful world of baking with these Decadent Raspberry Cheesecake Cupcakes! Combining the rich creaminess of traditional cheesecake with fresh raspberry swirls and a buttery graham cracker crust, these individual treats are perfect for any occasion. Follow our detailed guide to create a luscious dessert that’s both visually stunning and bursting with flavor. Impress your friends and family with this easy yet sophisticated sweet delight!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake batter:

16 oz (2 packages) cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

For the raspberry swirl:

1 cup fresh raspberries (or frozen, thawed)

2 tablespoons granulated sugar

1 teaspoon lemon juice

For garnish:

Fresh raspberries

Whipped cream (optional)

Mint leaves (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined. Evenly distribute the mixture into the bottom of each cupcake liner and press down firmly to create a compact crust.

      Prepare the Raspberry Swirl: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 5-7 minutes, stirring gently until the raspberries break down and the mixture thickens slightly. Remove from heat and let it cool.

        Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and vanilla extract, continuing to beat until well incorporated. Add the eggs one at a time, beating after each addition. Finally, stir in the sour cream until the mixture is smooth.

          Assemble the Cupcakes: Pour the cheesecake batter over the crusts in the liners, filling each about two-thirds full. Then, take a spoonful of the raspberry mixture and drop it onto the top of the cheesecake batter. Use a toothpick or skewer to gently swirl the raspberry into the batter, creating a marbled effect.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the edges are set, but the centers still jiggle slightly. Turn off the oven and crack the door open, allowing the cupcakes to cool in the oven for about 30 minutes to prevent cracking.

              Cool and Refrigerate: Remove the cupcake tin from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set completely.

                Serve: When ready to serve, top each cupcake with a dollop of whipped cream, fresh raspberries, and a sprig of mint, if desired.

                  Prep Time, Total Time, Servings: 20 mins | 4 hrs (includes cooling) | 12 cupcakes