Here’s a delectable recipe for White Chocolate Raspberry Cheesecake Cupcakes that combines creamy white chocolate cheesecake with a swirl of raspberry for a delightful and elegant treat!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- ¼ cup unsalted butter, melted
For the White Chocolate Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 4 oz white chocolate, melted and slightly cooled
- ¼ cup sour cream
For the Raspberry Swirl:
- ½ cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For Garnish (optional):
- Fresh raspberries
- White chocolate shavings
Instructions
For the Crust:
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press into Cups: Evenly divide the crust mixture among the cupcake liners and press down firmly to form the base.
- Prebake: Bake for 5-6 minutes, then set aside to cool while you prepare the filling.
For the Raspberry Swirl:
- Make Raspberry Sauce: In a small saucepan, cook the raspberries, sugar, and lemon juice over medium heat until the berries break down and the mixture thickens (about 5 minutes).
- Strain: Strain the sauce through a fine-mesh sieve to remove seeds. Set aside to cool.
For the White Chocolate Cheesecake Filling:
- Cream Cheese Base: In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until creamy.
- Add Eggs: Beat in eggs one at a time, followed by vanilla extract.
- Melted White Chocolate: Mix in the melted white chocolate and sour cream until smooth and well combined.
Assemble the Cupcakes:
- Fill Cups: Pour the white chocolate cheesecake filling evenly over the graham cracker crusts in the cupcake liners.
- Raspberry Swirl: Spoon small dollops of the raspberry sauce on top of each cheesecake and use a toothpick or skewer to gently swirl the raspberry into the cheesecake mixture for a marbled effect.
- Bake: Bake for 18-22 minutes, or until the centers are set but still slightly jiggly. Let the cupcakes cool to room temperature, then refrigerate for at least 2 hours to fully set.
For Garnish (Optional):
- Decorate: Before serving, top each cheesecake cupcake with fresh raspberries and a sprinkle of white chocolate shavings for extra elegance.
Enjoy!
These White Chocolate Raspberry Cheesecake Cupcakes are creamy, sweet, and tangy, with a rich white chocolate flavor and a beautiful raspberry swirl. Perfect for any occasion!