SUMMER RASPBERRY CHEESECAKE CUPCAKES

Ingredients

For the crust:

  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • 4 tbsp melted butter

For the cheesecake filling:

  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/2 cup fresh raspberries (plus extra for topping)

For the topping (optional):

  • Whipped cream
  • Fresh raspberries
  • Lemon zest

Instructions

  1. Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
  2. Make the crust:
    In a small bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press 1 tablespoon of the mixture into each cupcake liner. Bake for 5 minutes, then set aside.
  3. Prepare the filling:
    In a medium bowl, beat cream cheese until smooth. Add sugar, sour cream, egg, vanilla, and lemon juice. Mix until creamy. Gently fold in raspberries.
  4. Fill the cupcakes:
    Spoon the cheesecake filling over the crusts until about 3/4 full.
  5. Bake for 18–20 minutes, or until the centers are just set. Let them cool in the pan, then refrigerate for at least 2 hours (or overnight).
  6. Top & serve:
    Before serving, top with whipped cream, fresh raspberries, and a little lemon zest if desired.

These creamy, fruity cheesecake cupcakes are perfect for a summer picnic or beach party! 🏖🍓🧁

Want a no-bake version or a chocolate twist? Let me know!

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