Print

Pistachio Raspberry Cheesecake Cupcakes

Print Recipe

Delicate and creamy cheesecake cupcakes with a pistachio crust and raspberry swirl.

Ingredients

Scale

For the Crust:

  • 1 cup shelled pistachios, finely ground
  • 3 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup raspberry jam
  • Fresh raspberries for garnish

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners.
  2. In a bowl, mix ground pistachios, melted butter, and 2 tbsp sugar. Press 1 tbsp of mixture into each liner to form the crust.
  3. In a separate bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then mix in vanilla.
  4. Divide the cheesecake batter evenly among the cupcake liners.
  5. Warm raspberry jam slightly and dollop 1 tsp onto each cupcake. Use a toothpick to swirl gently.
  6. Bake for 20-25 minutes until set. Cool completely, then refrigerate for at least 2 hours before serving.
  7. Garnish with fresh raspberries before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/pistachio-raspberry-cheesecake-cupcakes/