Raspberry-Nilla Cheesecake Cupcakes

Raspberry-Nilla Cheesecake Cupcakes

Dish Size:
Muffin pan
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June 14, 2013
Tara’s Tidbits®

Cherry or blueberry jam can be substituted for the raspberry. This recipe is quick and easy to make!

This was my first attempt at cheesecake, and they were wonderful. I brought them to a party, and everyone thought that I had baked all day, but it took me less than an hour! - Tara



  • 6 vanilla wafters
  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup plus 2 tablespoons white sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/3 cup white chocolate, melted
  • 2 teaspoons raspberry jam
  • 6 frozen whole raspberries, defrosted
  • 1 cup heavy cream
  • Zest of one lemon


  1. Preheat oven to 300 degrees. Line muffin pan with six paper baking cups. Place a vanilla wafer in the bottom of each one.
  2. In a medium mixing bowl, beat cream cheese until creamy and smooth. Add the 1/3 cup sugar and mix until combined. Add the egg and mix until incorporated. Add the vanilla extract and sour cream and beat until incorporated.
  3. In a separate bowl, mix white chocolate and raspberry jam.
  4. Fill each baking cup with 1 tablespoon of the cream cheese mixture. Spoon 1 tablespoon of the white chocolate mixture in the center of each baking cup, and then top each with another spoon of the cream cheese mixture.
  5. Bake in preheated oven for 20 minutes. Cool on a rack.
  6. Whip 1 cup heavy cream with 2 tablespoons sugar, and pipe it on top of the cooled cheesecake. Top each with a raspberry and lemon zest.
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