Cheesecake Cupcakes With Raspberry Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 cups ricotta cheese
• 2 cups cream cheese (softened)
• 3 eggs
• 5 tablespoons butter (melted)
• 1 1/2 cups graham cracker crumbs (regular or chocolate)
• 1 1/2 cups confectioners' sugar
• 1/4 cup frozen raspberries
• 2 teaspoons water
• 1 teaspoon lemon juice
• 1 1/4 tablespoons sugar

Recipe

• 1 preheat the oven to 325 degrees.
• 2 melt butter and mix with graham cracker crumbs. place that mixture into cupcake liners to form the cheesecake crust.
• 3 using a mixer, beat ricotta cheese until smooth. add in the cream cheese and the confectioner's sugar, a little at a time, and blend until smooth.
• 4 finally, add the eggs and blend until smooth.
• 5 spoon the mixture into the cupcake liners with the graham cracker crusts. bake these for 25 minutes.
• 6 while the cupcakes are baking, prepare the sauce. add raspberries, water, sugar, and lemon juice to a small food processor. puree the raspberries until smooth.
• 7 after baking, allow cupcakes to cool for five minutes in the pan before removing them to a baker's rack to cool for an additional 5 minutes. then spoon the raspberry sauce on top.
• 8 keep cooled until ready to serve. they look and taste best just a few hours after baking, but they will last for about 3 days covered in the refrigerator.
• 9 additional toppings to consider: or semi-sweet chocolate chips, coconut flakes, blueberries, fresh raspberries.