Raspberry Cheesecake Cupcakes


I love cheesecake! Especially when it has a really thick, crunchy biscuity base. So I thought why not try and make a cheesecake cupcake.

It’s important to use fresh fruit in this recipe as it makes the sponge incredibly moist. I opted for raspberries but you could easily use strawberries, blueberries or cherries. I layered biscuit base with raspberry sponge soaked in raspberry syrup topped with a delicious cream cheese icing.

Ta da! You’re little piece of cheesecake heaven.


Here’s how (makes 12):

Raspberry Sponge:

  • 120g plain flour
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 40g unsalted butter
  • 1 egg
  • 120ml of pureed raspberries
  • 1tsp vanilla essence

Biscuit base:

  • 200g digestive biscuits
  • 100g butter

Raspberry Sugar Syrup:

  • 75g raspberry puree
  • 75g caster sugar
  • 75ml water

Cream cheese icing:

  • 300g icing sugar
  • 50g butter
  • 125g cream cheese



Preheat the oven to 170C (150C fan) and line a cupcake tin with paper cases. To make the biscuit base, crush the digestive biscuits using a food processor (or rolling pin) and mix in melted butter until it is blended together. Place 1 tsp of the mixture at the bottom of each case and blind bake for 5 minutes. 


To make the sponge, mix together flour, butter, sugar and salt. Stir in raspberry puree, egg and vanilla essence until its well combined. Spoon mixture on top of the biscuit base until two thirds full and bake for 20-25 minutes.




To make the raspberry syrup, mix together raspberry puree, water and sugar over a medium heat and bring to the boil. Once the cupcakes are out of the oven, leave to cool for ten minutes before using a pastry brush to brush over with raspberry syrup.



To make the cream cheese icing, mix together icing sugar, butter and cream cheese until well combined. Decorate the cakes with icing once completely cool. Then sprinkle on some crushed digestive biscuits and pop a little raspberry on top!





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