Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
- ¼ cup raspberry jam (optional for topping)
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners. Mix graham cracker crumbs with melted butter and press 1 tablespoon into each liner for the crust.
- Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract.
- Gently fold in fresh raspberries. Spoon batter over crusts, filling ¾ full.
- Bake for 20-25 minutes until set. Cool completely, then chill for 2 hours. Top with jam and fresh raspberries before serving.
Notes
- Use room-temperature cream cheese for smoother batter.
- For stronger raspberry flavor, swirl in raspberry puree before baking.
- Chill thoroughly for perfect cheesecake texture.
- Store in refrigerator for up to 5 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
