Raspberry Cheesecake Cupcakes are a delightful and decadent dessert that combines the rich creaminess of cheesecake with the sweet and tangy flavor of fresh raspberries. These miniature cheesecakes are baked in individual muffin cups, making them perfect for serving at parties, gatherings, or as a special treat for yourself. The graham cracker crust provides a crunchy and buttery base, while the raspberry swirl adds a burst of vibrant color and fruity taste. With its creamy texture and luscious taste, this dessert is sure to become a favorite among cheesecake lovers and fruit enthusiasts alike.

The history of cheesecake dates back thousands of years, with evidence of its existence found in ancient civilizations such as ancient Greece and ancient Rome. The earliest recorded mention of cheesecake dates back to the 5th century BC, where it was served to athletes during the first Olympic games in Greece. Over time, the recipe for cheesecake evolved, and variations of this delectable dessert spread to different parts of the world.

The modern-day cheesecake, as we know it today, is believed to have originated in the United States during the 18th century. The American version of cheesecake typically involves a cream cheese-based filling and various toppings or swirls. The incorporation of fresh fruits, such as raspberries, into cheesecake recipes became popular as people experimented with different flavor combinations.

The Raspberry Cheesecake Cupcakes likely emerged as a creative twist on the classic cheesecake, with the addition of raspberry swirls providing a burst of color, flavor, and visual appeal. This adaptation of cheesecake is ideal for portion control and ease of serving, making it a hit at parties and dessert tables.

INGREDIENTS

Crust:

• 3/4 cup + 2 Tbsp graham cracker crumbs
• 1 1/2 tsp granulated sugar
• 3 1/2 Tbsp salted butter, melted

Raspberry Swirl:

• 4 oz fresh raspberries
• 2 Tbsp granulated sugar

Cheesecake Filling:

• 3/4 cup granulated sugar
• 1 Tbsp all-purpose flour
• 2 (8 oz) pkg cream cheese, softened well but not melted
• 1 tsp lemon zest
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream

INSTRUCTIONS

Crust:

1. Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).
2. In a mixing bowl, stir together graham cracker crumbs and granulated sugar using a fork.
3. Pour the melted butter into the bowl and stir until the mixture is evenly moistened.
4. Line 12 muffin cups with paper liners.
5. Add one slightly heaping tablespoonful of the crust mixture into each muffin cup.
6. Press the crust firmly into an even layer using your fingers or the back of a spoon.
7. Bake the crusts in the preheated oven for 5 minutes.
8. Remove the muffin pan from the oven and allow the crusts to cool.

Raspberry Swirl:

1. In a food processor, add the fresh raspberries and 2 tablespoons of granulated sugar.
2. Pulse the mixture until the raspberries are well pureed, taking about 30 seconds to 1 minute.
3. Press the raspberry puree through a fine mesh strainer into a bowl to remove any seeds.
4. Set the raspberry sauce aside for later use.

Cheesecake Filling:

1. In a mixing bowl, whisk together granulated sugar and flour.
2. Add the softened cream cheese and lemon zest to the bowl.
3. Using an electric hand mixer, blend the mixture just until smooth and creamy.
4. Mix in the eggs, one at a time, ensuring each egg is fully incorporated.
5. Stir in the vanilla extract and sour cream, making sure all ingredients are combined.
6. Tap the mixing bowl forcefully against the countertop about 10 times to release any large air bubbles in the filling.

Assembling the Cupcakes:

1. Divide the cheesecake filling evenly among the 12 muffin cups, pouring in about 1/3 cup of filling into each one, filling them nearly full.
2. Jiggle the muffin pan to level the cheesecake filling.
3. Dollop about 5 small circles of raspberry sauce over each cupcake, approximately 3/4 teaspoon of sauce over each one.
4. Using a toothpick, gently swirl the raspberry sauce with the cheesecake filling to create a marbled design.
5. Bake the cupcakes in the preheated oven for 22 – 25 minutes or until the cupcakes are puffed and nearly set.
6. Remove the cupcakes from the oven and allow them to cool completely.
7. Once cooled, transfer the cupcakes to the refrigerator and chill them for at least 3 hours until they are fully set.
8. Store the Raspberry Cheesecake Cupcakes in an airtight container in the refrigerator.

Enjoy these scrumptious Raspberry Cheesecake Cupcakes as a delightful treat that combines the best of creamy cheesecake and fruity raspberries!