Raspberry Cheesecake Cupcakes

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For Riley’s second Christmas, Joe and I had Christmas at our house {Riley was just a year old}.  I was thrilled and nervous to have Christmas.  At this stage in our marriage, Joe was still the one responsible for the main course in our house.  I was confident with  the desserts so I decided to make my first cheesecake.  I made a raspberry cheesecake and it was absolutely amazing.  I was a nervous wreck that I would mess it up.  Especially since I didn’t have a springform pan where the bottom comes out.  You should have seen Joe and I trying all sorts of maneuvers to get the cake out.  It was quite comical.  We ended up getting the cheesecake out after using a knife along the edges and giving it a bath.  This time around I decided to try out something a little simpler.  These Raspberry Cheesecake Cupcakes were decadent and in delightfully perfect bite size portions.  They went like hot cakes at our extended family Christmas party last weekend.

raspberry cheesecake cupcakes

The cupcake wrappers made everything much easier.  I adjusted the original recipe from Annie’s Eats just a bit to cut back on the sugar.  They came out perfect and even my grandma was asking for the recipe after sneaking two off of the cupcake stand.

raspberry cheesecake cupcake stand

Raspberry Cheesecake Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 cupcakes
A decadent raspberry cheesecake cupcake in a perfect bite size portion.
  • Crust:
  • 1½ cups graham cracker crumbs
  • 4 Tbs. butter melted
  • 3 Tbs. sugar
  • Raspberry Topping:
  • 6 oz. fresh raspberries
  • 2 Tbs. sugar
  • Cheesecake Filling:
  • 2 lbs. cream cheese at room temp.
  • ¾ cup sugar
  • 2 Tbs. honey
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 4 large eggs
  1. Preheat the oven to 325 F and line cupcake pan with liners
  2. Combine the graham cracker crumbs, melted butter and sugar. Press a tablespoon of the mixture into each cupcake liner.
  3. For the raspberry topping, combine the raspberries and sugar in a food processor and blend until smooth.
  4. To make the cheesecake, beat the cream cheese with an electric mixer until it is fluffy. Blend in the sugar and honey until smooth. Mix in the salt and vanilla. Finally, add each egg separately and mix in. Add 3 tablespoons of the cheesecake mixture on top of the crust layer.
  5. Finally, place three small dots of the raspberry filling on top of the cheesecake layer. Swirl the filling with a toothpick to give it a marbled effect.
  6. Bake for 22 minutes and cool to room temperature. Chill the cupcakes for at least 4 hours before serving.

I hope you all get to spend time with your family and friends.  Merry Christmas from The Melrose Family!

riley christmas pic


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  1. yum! these look amazing! i pinned them (of course!) and can’t wait to try them!
    your little girl is too cute :)
    merry christmas!

  2. These look delicious! Thanks for sharing! I love that coat your little girl is wearing! Precious!

  3. These are so pretty, and delicious, love the pictures.
    Happy New Year,
    Wanda Ann @ Memories by the Mile

  4. These look yummy!

  5. Ohhh yummmm! And awhhh she is so so sweet! I hope you are having a wonderful holiday sweet friend! I am pinning your recipe to our Happy Hour Feature board!

  6. Can I substitute the raspberry with strawberries?


  1. […] Raspberry Cheesecake Cupcakes from The Melrose Family […]

  2. […] this cheesecake was much easier than my first, which you might have read about when I shared my Raspberry Cheesecake Cupcakes.  The biggest difference was the purchase of a springform pan.  For heaven sakes, make sure you […]

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