Cheesecake Cupcakes With Raspberry Sauce

READY IN: 40mins




  • 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.