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    You are in: Home / Recipes / Cheesecake Cupcakes With Raspberry Sauce Recipe
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    Cheesecake Cupcakes With Raspberry Sauce

    Cheesecake Cupcakes With Raspberry Sauce. Photo by moonpoodle

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    moonpoodle's Note:

    This is a modified version of a recipe I found in 500 Cupcakes: The Only Cupcake Compendium You Will Ever Need. It is super tasty, not too sweet, and the fruit and sauce on top really compliment the flavors.

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    Units: US | Metric




    1. 1
      Preheat the oven to 325 degrees.
    2. 2
      Melt butter and mix with graham cracker crumbs. Place that mixture into cupcake liners to form the cheesecake crust.
    3. 3
      Using a mixer, beat ricotta cheese until smooth. Add in the cream cheese and the confectioner's sugar, a little at a time, and blend until smooth.
    4. 4
      Finally, add the eggs and blend until smooth.
    5. 5
      Spoon the mixture into the cupcake liners with the graham cracker crusts. Bake these for 25 minutes.
    6. 6
      While the cupcakes are baking, prepare the sauce. Add raspberries, water, sugar, and lemon juice to a small food processor. Puree the raspberries until smooth.
    7. 7
      After baking, allow cupcakes to cool for five minutes in the pan before removing them to a baker's rack to cool for an additional 5 minutes. Then spoon the raspberry sauce on top.
    8. 8
      Keep cooled until ready to serve. They look and taste best just a few hours after baking, but they will last for about 3 days covered in the refrigerator.
    9. 9
      Additional toppings to consider: white or semi-sweet chocolate chips, coconut flakes, blueberries, fresh raspberries.

    Ratings & Reviews:


    Nutritional Facts for Cheesecake Cupcakes With Raspberry Sauce

    Serving Size: 1 (1576 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 228.2
    Calories from Fat 140
    Total Fat 15.5 g
    Saturated Fat 9.2 g
    Cholesterol 77.4 mg
    Sodium 158.5 mg
    Total Carbohydrate 16.8 g
    Dietary Fiber 0.3 g
    Sugars 12.4 g
    Protein 5.9 g

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