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Pistachio Raspberry Cheesecake Cupcakes Recipe

Pistachio Raspberry Cheesecake Cupcakes Recipe

Description

Hello, cheesecake lovers! If you’re searching for the perfect blend of flavors and textures, look no further than these Heavenly Pistachio Raspberry Swirl Cheesecake Cupcakes. The creamy richness of pistachios and the sweet-tart punch of fresh raspberries come together in these mini cheesecakes, creating a dessert that’s as beautiful as it is delicious. Whether you’re a fan of pistachios or simply love cheesecake with a twist, these cupcakes are a must-try for anyone with a sweet tooth!

Ingredients

Scale
  • 1 cup graham cracker crumbs – This forms the base for the cheesecake crust, providing a classic buttery flavor.
  • 2 tbsp melted butter – To bind the graham cracker crumbs together.
  • 8 oz cream cheese, softened – The star ingredient that creates that signature creamy texture.
  • 1/2 cup sugar – Adds the perfect amount of sweetness to balance the tanginess of the cream cheese.
  • 1 large egg – This helps to bind the ingredients and give structure to the cheesecake filling.
  • 1 tsp vanilla extract – Enhances the flavor of the cream cheese and adds a warm, sweet aroma.
  • 1/4 cup sour cream – This provides extra creaminess and a slight tang to balance the richness.
  • 1/3 cup chopped pistachios – Adds a crunchy texture and nutty flavor to the cheesecake filling.
  • 1/2 cup fresh raspberries – Provides bursts of freshness and natural sweetness.
  • 1/4 cup raspberry preserves – Swirled into the filling to create a beautiful marbled effect.
  • 1/4 cup heavy cream (for whipped cream topping) – To create a light and fluffy topping.
  • 1 tbsp powdered sugar – For sweetening the whipped cream topping.
  • Fresh raspberries and chopped pistachios – For garnish, adding both flavor and visual appeal.

For those with dietary restrictions, you can easily modify the recipe:

  • Gluten-free: Substitute graham cracker crumbs with gluten-free graham crackers or almond meal.
  • Nut-free: If you have a nut allergy, you can omit the pistachios and increase the amount of graham cracker crust for extra texture.

Instructions

Step 1: Prepare the Crust

  • Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  • In a small bowl, combine the graham cracker crumbs and melted butter. The mixture should be slightly damp and crumbly, which will help it form a solid base.
  • Press a tablespoon of the mixture into the bottom of each cupcake liner to form the crust. Use the back of a spoon to flatten it down evenly.
  • Set aside while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. This may take about 2-3 minutes to achieve the right consistency.
  • Add in the egg, vanilla extract, and sour cream, mixing until everything is fully combined.
  • Fold in the chopped pistachios gently, making sure they are evenly distributed throughout the cheesecake batter.

Step 3: Add the Raspberry Swirl

  • Fill each cupcake liner halfway with the cheesecake batter.
  • Drop a few fresh raspberries into each cup, followed by a teaspoon of raspberry preserves.
  • Use a toothpick or a small knife to swirl the raspberry preserves into the batter, creating a marbled effect.

Step 4: Bake the Cheesecake Cupcakes

  • Bake the cupcakes in the preheated oven for 18-20 minutes or until the centers are just set. They should have a slight jiggle in the center, which will firm up as they cool.
  • Once baked, remove them from the oven and let them cool to room temperature.
  • After cooling, refrigerate the cupcakes for at least 2 hours to allow the cheesecake to fully set.

Step 5: Make the Whipped Cream Topping

  • In a medium bowl, beat the heavy cream and powdered sugar until soft peaks form.
  • Top each cupcake with a dollop of whipped cream.
  • Garnish with fresh raspberries and chopped pistachios for a beautiful and flavorful finish.

Equipment

Notes

  • Use fresh ingredients: The key to achieving the best flavor is using fresh raspberries and high-quality cream cheese.
  • Don’t overbake: Overbaking can cause cracks in the cheesecake. The cupcakes should still have a slight jiggle in the center when you remove them from the oven.
  • Refrigeration is essential: Allowing the cheesecake to chill for at least 2 hours will help it firm up and enhance the flavor.
  • Whipping the cream just right: For the perfect whipped cream, make sure the heavy cream is chilled before whipping. This will ensure soft, stable peaks.

Find it online: https://optimalrecipes.com/pistachio-raspberry-cheesecake-cupcakes-recipe/