Cheesecake cupcakes with raspberry topping

img_8369This recipe makes 12 cupcakes


  • 12 Nilla wafers
  • 2 containers of whipped cream cheese (8oz each)
  • 2 egg
  • 1 tbsp of sour cream
  • 1 cup of sugar
  • 1 tsp vanilla extract
  • pinch of cinnamon
  • 1/2 tsp of baking powder
  • 1.5 containers of fresh raspberries (9 oz total)
  • 1/2 cup of sugar
  • 1 tbsp of flour
  • cupcake liners


  1. Remove cream cheese from fridge and leave at room temperature for 30 minutes to soften it
  2. In a large bowl combine 1 cup sugar, eggs, vanilla, baking powder, cinnamon and mix well
  3. Add flour and mix well
  4. Add one container of cream cheese and mix, then add the other one and mix until smooth consistency
  5. Pre-heat oven to 350
  6. Place cupcake liners in a muffin tin
  7. At the bottom of each liner place a Nilla wafer
  8. Pour batter over each Nilla wafer until almost full
  9. Bake for 25 minutes
  10. While the cupcakes are baking, use a food processor to blend 1 pack of raspberries to an almost smoothie-like consistency.
  11. Add 1/2 cup of sugar to the raspberry mixture and mix well, then place in fridge for 30 minutes
  12. Once cupcakes are baked, allow them to cool for 30 minutes
  13. When they have cooled use a small spoon to scoop the raspberry mixture on top of each cupcake
  14. You can place 1 fresh raspberry on top of each cupcake as well for decoration
  15. Refrigerate until ready to serve
  16. Enjoy!
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