Lisa's Raspberry Cheesecake Cupcakes

May 28, 2013

146

I halfed the original recipe because it said it would make 32 cupcakes, requiring an insane amount of cream cheese, which I cannot afford. I remember reading a lot about how to make cheesecake because I’ve had some no-bake ones, which freak me out a little because they’re more creamy than cream cheesy. Basically, cheesecake is super time consuming in terms of letting them cool and letting the flavours ‘set’ in the cheesecake. You pull the cupcakes out before they’re completely cooked because the

3/4 cup graham cracker crumbs
3 tbsp sugar (I just realized I added the original amount of butter and sugar.)
4 tbsp margarine, melted (Okay..so..it was supposed to be 1.5 tbsp sugar and 2 tbsp margarine…)

1. Blend the raspberry purée ingredients and pour through a mesh sieve to remove seeds. I had to use a spoon to scrape the seeds back and forth cause it was kind of thick and it wasn’t draining. Once separated, set aside. 2. Mix together ingredients for crust, distribute and press into the cupcake liners 3. Stir/Whip cream cheese until smooth and creamy, then add sugar and mix. 4. Mix in salt and vanilla extract. 5. Add eggs one at a time, mixing until incorporated. 6. Pour filling into cupcake liners. 7. Drip 3 drops of the raspberry purée into each cupcake. Use a toothpick (or a chopstick haha) to gently swirl the purée and filling. 8. Bake for 10 minutes, and rotate the pan in the oven. Bake for another 10 minutes or until the middle is a little jiggly but the outside is firm. 9. Remove from oven and let cool on wire rack. 10. (Optional) Store in fridge overnight before consumption for more vibrant flavours =)

Nutritions

Calories
79

Sodium
51mg
2% DV

Fat
3g
5% DV

Protein
0.7g
1% DV

Carbs
10g
3% DV

Fiber
0.3g
1% DV

Baked