Cheesecake Cupcakes With Raspberry Sauce Recipe

Name: Cheesecake Cupcakes With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 2 cups ricotta cheese; 2 cups cream cheese (softened); 3 eggs; 5 tablespoons butter (melted); 1 1/2 cups graham cracker crumbs (regular or chocolate); 1 1/2 cups confectioners' sugar; Sauce; 1/4 cup frozen raspberries; 2 teaspoons water; 1 teaspoon lemon juice; 1 1/4 tablespoons sugar

Servings: persons

Cupcakes
2 cups ricotta cheese
2 cups cream cheese (softened)
3 eggs
5 tablespoons butter (melted)
1 1/2 cups graham cracker crumbs (regular or chocolate)
1 1/2 cups confectioners' sugar
Sauce
1/4 cup frozen raspberries
2 teaspoons water
1 teaspoon lemon juice
1 1/4 tablespoons sugar

1
Preheat the oven to 325 degrees.
2
Melt butter and mix with graham cracker crumbs. Place that mixture into cupcake liners to form the cheesecake crust.
3
Using a mixer, beat ricotta cheese until smooth. Add in the cream cheese and the confectioner's sugar, a little at a time, and blend until smooth.
4
Finally, add the eggs and blend until smooth.
5
Spoon the mixture into the cupcake liners with the graham cracker crusts. Bake these for 25 minutes.
6
While the cupcakes are baking, prepare the sauce. Add raspberries, water, sugar, and lemon juice to a small food processor. Puree the raspberries until smooth.
7
After baking, allow cupcakes to cool for five minutes in the pan before removing them to a baker's rack to cool for an additional 5 minutes. Then spoon the raspberry sauce on top.
8
Keep cooled until ready to serve. They look and taste best just a few hours after baking, but they will last for about 3 days covered in the refrigerator.
9
Additional toppings to consider: white or semi-sweet chocolate chips, coconut flakes, blueberries, fresh raspberries.

1307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cupcakes, 2 cups ricotta cheese, 2 cups cream cheese (softened), 3 eggs, and more.

Yes, Cheesecake Cupcakes With Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesecake Cupcakes With Raspberry Sauce

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