Olivia McKenney
If you’re searching for a cupcake that merges the richness of cheesecake with the bright pop of fresh berries, look no further than these Heavenly Raspberry Cheesecake Cupcakes. Each bite offers a creamy cheesecake center nestled in a fluffy vanilla cupcake, topped with luscious raspberry glaze and a crown of plump berries. They’re as beautiful as they are indulgent—perfect for spring gatherings, baby showers, or a simple treat-yourself day.
What sets these cupcakes apart is the layered experience of textures and flavors. The vanilla base is light yet structured, holding a surprise cheesecake swirl that melts perfectly on the tongue. The raspberry topping isn’t just a visual stunner—it’s tangy, sweet, and a lovely contrast to the richness below. Whether you’re baking for guests or indulging solo, these cupcakes bring a luxurious twist to the everyday.
What Kind of Cream Cheese Should I Use?
The foundation of a smooth, rich cheesecake filling is good-quality, full-fat cream cheese. Block cream cheese (not the spreadable tub kind) works best here, as it provides the thick, creamy texture that holds its shape during baking. Room temperature is key for blending smoothly with sugar and eggs—you want no lumps in that dreamy center.
Ingredients for the Heavenly Raspberry Cheesecake Cupcakes
Cream Cheese – This is the heart of the cheesecake swirl. Use full-fat, brick-style cream cheese for the best richness and structure.
Vanilla Cupcake Base – A blend of all-purpose flour, baking powder, eggs, sugar, butter, and vanilla extract creates a moist, fluffy base to house the cheesecake layer.
Raspberries – Fresh raspberries are used both in the glaze and as a topping. Their tart-sweetness balances the creaminess beautifully.
White Sugar – Used in both the cupcake and the cheesecake filling to add just the right amount of sweetness.
Eggs – Essential for both the cupcake and the cheesecake filling; they help bind the ingredients and create that creamy texture.
Butter – Softened butter enriches the cupcake batter, giving it moisture and flavor.
Vanilla Extract – A splash of vanilla brings warmth and depth to both layers of this dessert.
Cornstarch & Lemon Juice – These thicken and brighten the raspberry glaze, helping it set perfectly atop each cupcake.
How To Make the Heavenly Raspberry Cheesecake Cupcakes
Step 1: Prep Your Essentials
Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners. This ensures easy cleanup and even baking.
Step 2: Whip the Cheesecake Filling
In a medium bowl, blend together softened cream cheese, sugar, an egg, and a touch of vanilla extract. Beat until completely smooth and creamy. Set aside while you work on the cupcake batter.
Step 3: Make the Cupcake Batter
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in vanilla extract. In a separate bowl, whisk together flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk, until the batter is smooth and silky.
Step 4: Assemble the Cupcakes
Fill each cupcake liner halfway with the vanilla batter. Spoon a dollop (about a tablespoon) of cheesecake filling into the center of each. Top with a little more cupcake batter until each cup is about 3/4 full.
Step 5: Bake to Perfection
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted near the edge comes out clean. The centers may jiggle slightly from the cheesecake—that’s perfect. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 6: Make the Raspberry Glaze
While the cupcakes cool, combine fresh raspberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Stir constantly until the mixture thickens and becomes glossy. Strain if desired for a smoother glaze, then let it cool slightly.
Step 7: Top and Decorate
Once the cupcakes are cool, spoon the raspberry glaze over each one and top with a single fresh raspberry for an elegant finish. Chill briefly to set the glaze before serving.
Serving and Storing Heavenly Raspberry Cheesecake Cupcakes
These cupcakes are best served slightly chilled or at cool room temperature, which allows the cheesecake center to remain velvety and the raspberry glaze to stay set. They’re a fantastic make-ahead dessert and shine on any dessert tray, brunch table, or tea-time treat spread.
To store, place them in an airtight container in the refrigerator for up to 5 days. If stacking, use parchment paper between layers to avoid smearing the glaze. For longer storage, they can be frozen (unglazed) for up to 2 months. Just thaw in the fridge overnight and add the fresh topping before serving.
Frequently Asked Questions
How do I keep the cheesecake layer from sinking?
Make sure the cupcake batter is thick enough to support the cheesecake filling. Also, layering the batter properly (batter – cheesecake – batter) helps keep the filling centered.
Can I use frozen raspberries for the glaze?
Yes, you can! Just thaw them first and drain off excess liquid before cooking. You may need a little extra cornstarch to thicken the glaze.
Can I make these ahead of time?
Absolutely. Bake the cupcakes a day or two in advance and store them in the fridge. Wait to add the glaze and fresh berries until just before serving for the best texture.
What if I don’t have cupcake liners?
You can lightly grease and flour the muffin tin cups. Liners are recommended for easier removal and neater presentation, but they’re not essential.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your baking powder is gluten-free as well.
What type of milk works best in the batter?
Whole milk is preferred for richness and moisture, but 2% works well too. Avoid non-dairy milk unless it’s full-fat and unflavored.
Want More Dessert Ideas with a Fruity Twist?
If you love these Heavenly Raspberry Cheesecake Cupcakes, check out these other luscious treats:
• Pineapple Coconut Dream Cake for a tropical bite of sunshine.
• Apple Enchiladas: A Sweet and Comforting Treat for a cozy, cinnamon-spiced indulgence.
• Strawberry Crunch Pound Cake that’s full of bold berry crunch.
• Lemon Blueberry Loaf for a zesty, moist slice perfect with tea.
• Orange Dreamsicle Salad if you’re in the mood for something creamy and nostalgic.
Save This Pin + Share Your Results
📌 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 use a different berry for the glaze? Try a chocolate drizzle on top?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.
Heavenly Raspberry Cheesecake Cupcakes
- Total Time: 47 minutes
- Yield: 12 cupcakes
Description
These cupcakes combine the creamy delight of cheesecake with the bright, tangy pop of raspberry glaze. Perfectly portioned, gorgeously topped, and absolutely irresistible—they’re a showstopper dessert for any occasion.
Ingredients
1 (8 oz) block full-fat cream cheese, softened
1/4 cup white sugar (for cheesecake layer)
1 large egg (for cheesecake layer)
1/2 tsp vanilla extract (divided)
1/2 cup unsalted butter, softened
3/4 cup white sugar (for cupcake batter)
2 large eggs (for cupcake batter)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 cup whole milk
1 cup fresh raspberries (plus extra for topping)
2 tbsp white sugar (for glaze)
2 tsp lemon juice
1 tsp cornstarch
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
- For cheesecake filling: Beat cream cheese, 1/4 cup sugar, 1 egg, and 1/4 tsp vanilla until smooth. Set aside.
- For cupcake batter: Cream butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then remaining 1/4 tsp vanilla.
- Mix flour and baking powder separately. Add to batter alternately with milk until smooth.
- Spoon cupcake batter into liners halfway. Add a tablespoon of cheesecake filling, then top with more batter (3/4 full).
- Bake 18–22 minutes until golden and set at the edges. Cool in pan 10 minutes, then move to wire rack.
- For glaze: Cook raspberries, 2 tbsp sugar, lemon juice, and cornstarch in saucepan until thick and glossy. Strain if desired. Cool.
- Spoon glaze over cooled cupcakes. Top with fresh raspberries. Chill briefly before serving.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Desserts
