Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Granulated sugar: 1/4 cup
- Unsalted butter, melted: 5 tablespoons
- Cream cheese, softened: 16 ounces
- Sour cream: 1/2 cup
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Fresh raspberries: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Step 2: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of each muffin liner to form the crust.
- Step 3: In a large bowl, beat cream cheese and sour cream until smooth and creamy. Add sugar and beat until well combined. Beat in eggs one at a time, then stir in vanilla extract.
- Step 4: Gently fold in 1/2 cup of the raspberries into the cheesecake batter.
- Step 5: Spoon the cheesecake batter over the graham cracker crusts, filling each liner almost to the top.
- Step 6: Bake for 20-25 minutes, or until the edges are set and the centers are slightly wobbly. Let cool completely in the muffin tin, then refrigerate for at least 2 hours before serving. Top with remaining fresh raspberries before serving.
Notes
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- These cupcakes are best enjoyed chilled, so no reheating is necessary!
- Garnish with extra raspberries and a dusting of powdered sugar for an elegant presentation.
- For the smoothest cheesecake filling, ensure your cream cheese is completely softened before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American