Ingredients
- 🧀 16 oz cream cheese, softened
- 🍚 ¾ cup granulated sugar
- 🥚 2 large eggs
- 🌿 1 tsp vanilla extract
- 🍋 1 tsp lemon juice
- 🍪 12 vanilla wafer cookies (or graham cracker crusts)
- 🍓 ½ cup raspberry preserves
- 🍓 Fresh raspberries, for garnish
- 🥛 Whipped cream (optional)
Instructions
- 🔥 Preheat oven to 325°F (160°C) and line a 12-cup muffin pan with cupcake liners.
- 🍪 Place one vanilla wafer in the bottom of each liner.
- 🥣 Beat the cream cheese and sugar until smooth. Mix in the eggs, vanilla, and lemon juice.
- 🧁 Fill each liner about ¾ full with the cheesecake batter.
- 🍓 Spoon a small dollop of raspberry preserves on top and swirl gently with a toothpick.
- 🔥 Bake for 20–22 minutes until the centers are just set.
- ❄️ Cool completely, then chill for at least 2 hours. Garnish with fresh raspberries and whipped cream before serving.
⏱️ Prep Time: 15 minutes
🍳 Bake Time: 22 minutes
❄️ Chill Time: 2 hours
🍽️ Yield: 12 cupcakes
🔥 Calories: ~260 per cupcake