Heavenly Raspberry Cheesecake Cupcakes
Indulge in the divine taste of our Heavenly Raspberry Cheesecake Cupcakes, where creamy cheesecake meets the tart sweetness of fresh raspberries in a delightful single-serving format. These cupcakes are a perfect treat for any occasion!
Ingredients:
– 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:
1. Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners.
2. Place a vanilla wafer cookie at the bottom of each cupcake liner.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
5. Spoon the cheesecake batter evenly into the cupcake liners, filling each about 3/4 full.
6. Dollop a teaspoon of raspberry jam onto the top of each cheesecake batter-filled cupcake liner.
7. Use a toothpick or knife to swirl the raspberry jam into the cheesecake batter, creating a marbled effect.
8. Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
10. Remove from the oven and let the cheesecake cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
11. Once cooled, refrigerate the cheesecake cupcakes for at least 2 hours before serving.
12. Garnish with fresh raspberries before serving, if desired.
Notes:
1. Swap raspberries for other berries like blueberries or strawberries for a twist.
2. Ensure ingredients are at room temperature for smoother mixing.
