These decadent Raspberry Cheesecake Cupcakes make a perfect bite size portion perfect holiday dessert for adults and children.

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.

Ingredients:

• Graham cracker crumbs
• Butter
• Sugar
• Fresh Raspberries
• Cream cheese
• Honey
• Salt
• Vanilla extract
• Eggs

How to make Raspberry 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.

Don't they look extra pretty when place on a cupcake stand?

Raspberry Cheesecake Cupcakes Recipe

A decadent raspberry cheesecake cupcake in a perfect bite size portion.

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Course: Dessert

Cuisine: American

Keyword: cucpake recipes, holiday cupcakes, homemade cupcakes, raspberry cheesecake cupcakes, raspberry cupcakes

Prep Time: 30 minutes

Cook Time: 22 minutes

Total Time: 52 minutes

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• 4 Tbs. butter melted
• 3 Tbs. sugar

For Raspberry Topping:

• 6 oz. fresh raspberries
• 2 Tbs. sugar

For the 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

Instructions

• Preheat the oven to 325 F and line cupcake pan with liners
• Combine the graham cracker crumbs, melted butter and sugar. Press a tablespoon of the mixture into each cupcake liner.
• For the raspberry topping, combine the raspberries and sugar in a food processor and blend until smooth.
• 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.
• 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.
• 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!

For more holiday dessert recipes do check out this classic Gingerbread Bundt Cake and this beautiful Eggnog Cake recipe!