Raspberry Cheesecake Cupcakes

By Katecooks

Ingredients

• Crust:
• 3/4 cup graham cracker crumbs
• 3 Tbs melted butter
• 3 Tbs sugar
• 1/2 tsp both almond extract and cinnamon
• Raspberry puree:
• 1/3 cup fresh raspberries
• 1 Tbs sugar
• Filling:
• 8 oz soft cream cheese
• 1/4 cup sour cream
• 3/4 cup sugar
• 1/4 tsp salt
• 1 1/2 tsp both lemon extract and zest
• 2 eggs

Preparation

Step 1

Preheat oven to 350 degrees
Line muffin pan with paper liners

Crust:
Mix all crust ingredients in a bowl. Place 1 Tbs into each cupcake liner, using the bottom of a small drinking glass to flatten.
Bake for 5 min. Cool completely

Raspberry Puree:
Puree raspberries and sugar in blender. Pour through fine mesh sieve to remove seeds. Set aside

Filling:
Beat cream cheese until fluffy. Blend in sugar and sour cream. Add salt, lemon extract and zest. Beat in eggs. Mix well.

Assembly:
Spoon 3 Tbs of filling into each cupcake liner. Place 3 dots of raspberry puree, use a toothpick to lightly swirl and create a marble effect.
Bake until filling is set, about 20 min.
Cool and top each one with a whole raspberry.