Raspberry Cheesecake Chocolate Cupcakes

Raspberry cheesecake chocolate cupcakes are my indulgent answer to when I can’t decide between cheesecake, cupcakes, or chocolate. These little treats combine rich, moist chocolate cake with a creamy raspberry-swirled cheesecake filling—all tucked into one irresistible bite-sized dessert. They’re elegant enough for special occasions, but easy enough to whip up anytime I want something sweet and unforgettable.

Why You’ll Love This Recipe

What I love most about these cupcakes is how every bite is layered with flavor and texture. The chocolate base is soft and rich, the cheesecake layer is creamy and slightly tangy, and the raspberry swirl brings in a fruity brightness that cuts through the richness. They look stunning, taste incredible, and don’t require any frosting—which makes them both convenient and impressive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cupcake base:

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking soda

• Baking powder

• Salt

• Eggs

• Whole milk

• Vegetable oil

• Vanilla extract

• Hot water or brewed coffee (for enhanced chocolate flavor)

For the cheesecake filling:

• Cream cheese, softened

• Granulated sugar

• Egg yolk

• Vanilla extract

• Raspberry preserves or raspberry puree

• Fresh raspberries (optional for garnish)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a mixing bowl, I whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In another bowl, I combine eggs, milk, oil, and vanilla. I stir the wet ingredients into the dry, then add the hot water or coffee last. I mix just until combined.

4. I fill each cupcake liner halfway with the chocolate batter.

5. For the cheesecake filling, I beat the cream cheese, sugar, egg yolk, and vanilla until smooth.

6. I spoon about a tablespoon of cheesecake mixture on top of each chocolate base, then swirl in about ½ teaspoon of raspberry preserves using a toothpick or knife.

7. I bake the cupcakes for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the cheesecake looks set.

8. I cool them in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 cupcakes. Prep takes around 20 minutes, and baking time is about 20 minutes, so they’re ready in under 45 minutes total.

Variations

Sometimes I use strawberry preserves instead of raspberry for a different fruity twist. If I want more texture, I top the cupcakes with mini chocolate chips before baking. For a grown-up flavor, I’ve also added a splash of raspberry liqueur to the cheesecake layer.

Storage/reheating

I store these cupcakes in the refrigerator in an airtight container for up to 5 days. Since they have a cheesecake layer, I keep them chilled until ready to serve. I don’t reheat them—they’re best cold or at room temperature.

FAQs

Can I use frozen raspberries?

Yes, I thaw and drain them first to avoid adding extra moisture to the cheesecake layer. I often mix them into the preserves for more berry texture.

Do I need to swirl the raspberry into the cheesecake?

I like the marbled look and balanced flavor of swirling, but I’ve also just dropped it in the center when I’m in a rush.

Can I use a boxed cake mix for the base?

Yes, if I want to save time, I prepare a boxed chocolate cake mix and top it with the homemade cheesecake and raspberry swirl.

Do these cupcakes need frosting?

Not at all. The cheesecake and raspberry topping are rich and flavorful enough that I skip frosting altogether.

Can I freeze these cupcakes?

Yes, I wrap them individually and freeze them for up to 1 month. I thaw them in the fridge overnight before serving.

Conclusion

Raspberry cheesecake chocolate cupcakes are one of those desserts I keep coming back to. They’re decadent, pretty, and always a hit with guests or family. Whether I’m baking for a celebration or just indulging a craving, these cupcakes always deliver a perfect balance of chocolate, creaminess, and berry sweetness.