These raspberry cheesecake cupcakes are so delicious and filled with fruity flavors that are mixed with tangy and sweet cream cheese. Perfect for summer fun and feeding crowds. They taste just like mini cheesecakes!
Prep Time 15minutes
Cook Time 45minutes
Chilling time 4hours
Total Time 5hours
Author Wanda Simone
2 12-cup muffin tins
24 cupcake liners
measuring cups and spoons
electric mixer and mixing bowl
toothpick or wooden skewer
wire cooling racks
24vanilla wafersor gluten-free vanilla wafers
16-ounce containerraspberriesplus more for serving
48-ounce packages (2 pounds)cream cheese
Take the cream cheese and eggs out of the refrigerator a couple of hours ahead of time to let them warm to room temperature.
Pre-heat the oven to 325°F.
Line the muffin tins with cupcake liners.
Place one vanilla wafer into the bottom of each of the cupcake liners for the crust.
Process the raspberries in a food processor until smooth.
Place a sieve over a small bowl.
Pour the raspberry puree into the sieve. Use a spatula or spoon to push the raspberry juice through it into the bowl. Discard the solids that are left in the sieve.
Stir 2 Tablespoons of sugar into the raspberry juice in the bowl. Set aside.
Put the cream cheese into an electric mixer and beat on medium-high until light and fluffy.
Turn the mixer speed down to low.
Mix in 1½ cups sugar, 1 teaspoon Vanilla and a pinch of salt. Beat until combined well.
Add in the eggs one at a time, beating just until combined between each addition.
Spoon the cream cheese mixture over the vanilla wafers in the muffin tins.
Add 3 dots of raspberry syrup to the top of each cupcake.
Use a toothpick or wooden skewer create swirls of raspberry syrup in the cream cheese filling.
Place the first muffin tin into a roasting pan.
Pour enough hot water into the roasting pan around the muffin tin to come ¾ of the way up the sides of the muffin cups.
Bake in a 325°F oven for about 22 minutes or until the cheesecake is set.
Remove the muffin tin from the roasting pan water bath and move to a wire rack to let cool completely.
Bake the cupcakes in the other muffin tins using the same process.
Once cool, refrigerate in the tins for at least 4 hours.
If you have more roasting pans and multiple ovens, you can bake multiple tins of cupcakes at once. However, do not cook them on multiple racks in the same oven as they won't bake evenly.
Store in an air tight container in the refrigerator for up to 5 days
Substitute a graham cracker crust for the vanilla wafers if you prefer:
Mix 1 1/2 cups graham cracker crumbs, 3 Tablespoons butter (melted) and 3 Tablespoons of sugar in a bowl.
Press about 1 Tablespoon of the mixture into the bottom of each cupcake liner.
Bake at 325ºF for 5 minutes.
Let cool on wire racks. Make sure the crusts are completely cool before adding the cheesecake mixture.