Raspberry Cheesecake Cupcakes


Made from fresh raspberries and cream cheese, these raspberry cheesecake cupcakes are so easy to whip up and taste just like mini cheesecakes.


– vanilla wafers or gluten-free vanilla wafers - raspberries - sugar - cream cheese - vanilla extract - salt - eggs


Take the cream cheese and eggs out of the refrigerator a couple of hours ahead of time to let them warm to room temperature.


In another bowl, mix waffle mix according to the package instructions. 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.

STEP four

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.

Swipe up for the full recipe!