Ingredients
Scale
- 12 vanilla wafer cookies
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup seedless raspberry jam
- Fresh raspberries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners. Place one vanilla wafer cookie at the bottom of each liner.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
- Fill each cupcake liner about three-quarters full with the cheesecake batter.
- Swirl a teaspoon of raspberry jam into each filled liner using a toothpick.
- Bake for 20-25 minutes or until edges are set but centers remain slightly jiggly.
- Allow cupcakes to cool in the muffin tin for about 10 minutes before transferring them to a wire rack.
- Refrigerate for at least two hours before serving and garnish with fresh raspberries if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 165
- Sugar: 11g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 35mg