I’m kind of embarrassed to admit it, but I can’t stop raving about this dish

Nothing says ‘hello, weekend!’ quite like whipping up something a bit special in the kitchen, and my raspberry cheesecake cupcakes definitely hit the mark. They started out as a fun experiment when I had a craving for both cheesecake and cupcakes but couldn’t decide between the two. These little delights are the perfect treat for any gathering, or when you just want to sprinkle a little joy into your regular routine.
These raspberry cheesecake cupcakes are quite rich and decadent, so they pair wonderfully with a light, fruity drink or a cup of robust coffee. If you’re serving them after dinner, a crisp, sparkling white wine complements their sweetness perfectly.

1 1/2 cups of graham cracker crumbs
4 tablespoons unsalted butter, melted
1/4 cup granulated sugar
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1 cup fresh raspberries
1/4 cup raspberry jam

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