Description
Delightful fusion of creamy cheesecake and tangy raspberries in portable cupcake form, featuring a crunchy pistachio topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 cup cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup crushed pistachios
- 1/4 cup raspberry puree
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Line a muffin tin with cupcake liners.
- Combine graham cracker crumbs and melted butter, then press into the bottom of each cupcake liner.
- Beat together cream cheese and powdered sugar until smooth.
- Add vanilla extract and heavy cream, then beat until airy.
- Fold in crushed pistachios gently.
- Spoon the cheesecake filling over the crusts in each cupcake liner.
- Drop raspberry puree onto each cupcake and swirl gently.
- Bake for about 15-18 minutes, until slightly wobbly in the center.
- Cool at room temperature then refrigerate for at least 2 hours before serving.
- Top with fresh raspberries and additional crushed pistachios before serving.
Notes
For a more intense pistachio flavor, consider using pistachio extract. These cupcakes can be made a day ahead for convenience.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg