While preparing for the fourth of July, I went to my site to look up a recipe for cheesecake cupcakes. I’ve made cheesecake cupcakes a slew of times before. Well, apparently I never posted a recipe for just straight up cheesecake cupcakes; only the recipe for cheesecake cupcakes made with BEETS.
So I scrounged around for a good, basic recipe. My homeslice over at FatCatKeto.com recently posted some delicious looking cupcakes, which she made based off this low-carb cheesecake recipe.
I was celebrating my sister’s birthday, so I also swirled some raspberry juice into the top. I never did this before; it gave a nice hint of raspberry. If you want more raspberry flavor, I recommend filling the cupcake half way, adding some juice, then filling it, then adding more juice on top.
Also, you need to make these a day ahead of time. Just like regular cheesecake, it needs to sit in the fridge to really come together. Doesn’t mean several went missing between the time I took them out of the oven and served them at the 4th of July BBQ the next day. And by missing, I mean, I ate them. Yup.
If you don’t have flaxseed meal, you can use all almond meal. I like the flaxseed because it adds a bit of a nutty flavor and a bit more ‘crisp’ to the crust.