Prep 15 mins
Cook 25 mins
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.
- 2 cups ricotta cheese
- 2 cups cream cheese (softened)
- 3 eggs
- 5 tablespoons butter (melted)
- 1 1⁄2 cups graham cracker crumbs (regular or chocolate)
- 1 1⁄2 cups confectioners' sugar
- 1⁄4 cup frozen raspberries
- 2 teaspoons water
- 1 teaspoon lemon juice
- 1 1⁄4 tablespoons sugar
- Preheat the oven to 325 degrees.
- Melt butter and mix with graham cracker crumbs. Place that mixture into cupcake liners to form the cheesecake crust.
- 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.
- Finally, add the eggs and blend until smooth.
- Spoon the mixture into the cupcake liners with the graham cracker crusts. Bake these for 25 minutes.
- 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.
- 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.
- 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.
- Additional toppings to consider: white or semi-sweet chocolate chips, coconut flakes, blueberries, fresh raspberries.