Heavenly Raspberry Cheesecake Cupcakes

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These Heavenly Raspberry Cheesecake Cupcakes are a dessert lover’s dream come true. Fluffy vanilla cupcakes cradle a creamy cheesecake center, all crowned with a vibrant raspberry glaze and a single plump berry on top. Each bite is a luxurious mix of textures and flavors, combining the tart brightness of raspberry with rich, smooth cream cheese and soft cake.

Perfect for brunches, showers, or a special weekend treat, these cupcakes bring the elegance of cheesecake into a perfectly portable, bite-sized form. The glossy glaze not only makes them eye-catching but adds a pop of sweet-tart freshness that cuts through the richness just right.

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What Kind of Raspberry Should I Use for Cheesecake Cupcakes?

Fresh raspberries work beautifully for these cupcakes, especially for garnishing and making a bold, glossy glaze. However, frozen raspberries can also be used when making the glaze, just be sure to thaw and strain them to avoid excess water. The key is to choose ripe berries that are naturally sweet and vibrant in color.

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Ingredients for the Heavenly Raspberry Cheesecake Cupcakes

Vanilla Cupcake Base – Acts as the soft and sweet foundation that holds the cheesecake filling and glaze.

Cream Cheese – Brings the tangy richness that defines cheesecake, perfectly complementing the fruity topping.

Granulated Sugar – Used in both the cupcake and cheesecake layers for balanced sweetness.

Eggs – Help bind both the cupcake and cheesecake batters while adding richness.

Vanilla Extract – Enhances the flavor of the cupcake and cheesecake layers with warm, aromatic notes.

All-Purpose Flour – The structure-giving element that keeps your cupcakes light yet stable.

Baking Powder – Ensures the cupcakes rise beautifully in the oven.

Salt – Balances the sweetness and enhances overall flavor.

Butter – Adds moisture and a tender crumb to the cupcake base.

Fresh Raspberries – Used for the garnish and optionally folded into the glaze for extra berry bursts.

Raspberry Jam or Puree – Forms the glossy topping layer that adds both beauty and flavor to the cupcakes.

Powdered Sugar – Blended into the raspberry glaze for smoothness and sweetness.

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How To Make the Heavenly Raspberry Cheesecake Cupcakes

Step 1: Prepare the Cupcake Batter

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, alternating with milk, until the batter is smooth.

Step 2: Make the Cheesecake Filling

Combine cream cheese, sugar, vanilla extract, and one egg in a medium bowl. Beat until smooth and creamy. This mixture should be slightly thicker than the cupcake batter to maintain its structure when baked.

Step 3: Assemble the Cupcakes

Line a muffin tin with cupcake liners. Fill each cup halfway with vanilla cupcake batter. Add a heaping teaspoon of cheesecake filling on top, then cover with a small spoonful of more batter to mostly enclose the filling.

Step 4: Bake to Perfection

Bake the cupcakes at 350°F (175°C) for 18-22 minutes, or until the tops are lightly golden and a toothpick inserted into the cake part comes out clean. Let them cool completely before glazing.

Step 5: Prepare the Raspberry Glaze

In a small saucepan, heat raspberry jam or puree with a splash of water and powdered sugar until it melts into a smooth glaze. If using fresh raspberries, mash and strain them to remove seeds before mixing into the glaze.

Step 6: Glaze and Garnish

Spoon the warm glaze over each cupcake, allowing it to gently drip over the sides. Top each cupcake with a fresh raspberry while the glaze is still tacky so it holds in place beautifully.

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Serving and Storing Heavenly Raspberry Cheesecake Cupcakes

These cupcakes shine when served chilled or at room temperature. They’re the perfect make-ahead treat—just refrigerate them in an airtight container for up to 4 days. The flavors deepen after a day, and the cheesecake center sets even more beautifully. If making ahead for an event, glaze and garnish the day of serving for the freshest appearance.

To freeze, skip the glaze and store the cupcakes wrapped tightly in plastic and foil. Thaw in the fridge overnight and glaze just before serving.

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Frequently Asked Questions

How do I avoid soggy cupcake bottoms from the cheesecake filling?

Make sure your cheesecake filling is thick and only spoon a small amount into each cupcake. Also, avoid overbaking which can release extra moisture.

Can I use raspberry preserves instead of fresh raspberries?

Yes, raspberry preserves can be used for the glaze—just warm and strain them to get a smooth consistency.

What can I substitute for cream cheese?

Mascarpone is a nice alternative, offering a smoother, slightly sweeter profile. Just keep in mind it’s softer and may affect texture.

Do these need to be refrigerated?

Yes, because of the cream cheese filling, it’s best to store these cupcakes in the refrigerator.

Can I make this gluten-free?

You can! Substitute your favorite 1:1 gluten-free flour blend in place of all-purpose flour.

How do I keep the glaze shiny?

Make sure you apply the glaze while it’s still slightly warm and don’t overcook it—just enough to melt and combine the ingredients smoothly.

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Want More Dessert Ideas with a Fruity Twist?

If you’re smitten with these Heavenly Raspberry Cheesecake Cupcakes, you’ll enjoy these other fruity favorites from the blog:

• Strawberry Cheesecake Dump Cake for a luscious layered treat.
• Lemon Churro Cookies bursting with zesty citrus and cinnamon sugar.
• Creamy Homemade Bubblegum Ice Cream if you’re craving creamy, colorful nostalgia.
• Raspberry Zinger Poke Cake with a retro twist and fluffy whipped topping.
• Strawberry Shortcake Pancake Stack for a brunch-worthy berry indulgence.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swirl the cheesecake or keep it centered? Did you top with just raspberries or mix in some chocolate curls?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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