Raspberry Treats (Printable Version)
Creamy cheesecake on a buttery graham crust, packed with raspberries, and finished with a fresh berry topping.
# Ingredients:
→ For the Crust
01 -
¼ cup unsalted butter, melted
02 -
1 ½ cups crushed graham crackers
→ For the Cheesecake Filling
03 -
¾ cup white sugar
04 -
1 cup raspberries, fresh
05 -
¼ cup sour cream
06 -
2 tbsp raspberry preserves
07 -
1 tsp vanilla extract
08 -
2 large eggs
09 -
2 cups softened cream cheese
→ For the Raspberry Compote
10 -
1 cup raspberries
11 -
1 tbsp lemon juice
12 -
¼ cup white sugar
13 -
1 tsp cornstarch mixed with 1 tbsp cold water
# Steps:
01 -
Turn on your oven to 325°F (165°C) and place cupcake liners in your cupcake tray.
02 -
Stir the melted butter with graham cracker crumbs until everything is coated evenly. Press this into the bottom of the liners gently, then leave it aside.
03 -
In a large bowl, blend softened cream cheese with sugar until silky smooth. Add one egg at a time, mixing after each. Stir in vanilla and sour cream. Gently fold in the raspberries and jam, but don’t overdo it.
04 -
Spoon the cheesecake mix into the liners, filling them about three-fourths full. Bake for 20 to 22 minutes, keeping an eye that the centers are just set. Let them cool at room temp, then chill in the fridge.
05 -
Toss together raspberries, sugar, and lemon juice in a small pot over medium heat. Stir occasionally until the berries soften and the mixture becomes like a syrup. Add the cornstarch mix and cook for another minute or two until it thickens up. Let it cool down.
06 -
After the cheesecakes are chilled, drop a spoonful of raspberry compote over each one. Add extra fresh raspberries to make them pop.
# Notes:
01 -
After adding raspberries, mix the batter lightly to keep it airy.
02 -
Chilling the cupcakes helps the texture and flavor fully set.
03 -
Store these in an airtight container in the fridge for up to three days.
04 -
If you prefer, strain the compote to remove seeds for a smoother finish.