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
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- 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. - 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. - Fill the cupcakes:
Spoon the cheesecake filling over the crusts until about 3/4 full. - 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).
- 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!