Raspberry Cheesecake Cupcakes Treat (Print Version)

# Ingredients:

→ Cheesecake Base

01 - 1.5 cups graham cracker crumbs
02 - 0.25 cup unsalted butter, melted

→ Cheesecake Filling

03 - 2 cups cream cheese, softened
04 - 0.75 cup granulated sugar
05 - 2 large eggs
06 - 1 tsp vanilla extract
07 - 0.25 cup sour cream
08 - 1 cup fresh raspberries
09 - 2 tbsp raspberry jam

→ Raspberry Compote

10 - 1 cup fresh raspberries
11 - 0.25 cup granulated sugar
12 - 1 tbsp lemon juice
13 - 1 tsp cornstarch dissolved in 1 tbsp cold water

# Instructions:

01 - Preheat oven to 325°F (165°C) and line a cupcake pan with liners.
02 - Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.
03 - Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
04 - Gently fold in fresh raspberries and raspberry jam without overmixing.
05 - Fill the liners with the cheesecake mixture and bake for 20-22 minutes.
06 - Combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.
07 - Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.

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