Raspberry Cheesecake Cupcakes

Preheat the oven to 325°F (165°C) and line a cupcake pan with liners.

Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.

In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.

Gently fold in fresh raspberries and raspberry jam without overmixing.

Fill the cupcake liners with the cheesecake mixture and bake for 20-22 minutes, or until set.

For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until the berries break down. Add the cornstarch mixture and stir until thickened.

Once the cupcakes are cool, top them with raspberry compote and additional fresh raspberries.

Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes | Kcal: 320 kcal | Servings: 12 cupcakes