Go Back

Easy Black-bottom Easy Cheesecake Cupcakes

These Easy Black-Bottom Cheesecake Cupcakes are creamy bites of creamy cheesy fruity delight.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12


  • 1 9 ounce Chocolate Wafers I used Nabisco Famous
  • 3 tablespoon unsalted butter melted
  • 2- 8 ounce containers of Cream cheese
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1 cup raspberry jam warmed up
  • 36 fresh raspberries
  • powdered sugar for dusting


  1. Preheat oven to 350 degrees.
  2. Line 12 muffin cups with liner and spray with baking spray
  3. Take 24 wafer crackers and place in food processor until crumbled.
  4. Add melted butter until completely blended.
  5. Evenly add crumb mix into the bottom of each muffin tin. Use 1/4 cup round measuring cup to press down crumb mixture.
  6. Bake in oven for 5 minutes.
  7. In mixer, add cream cheese and sugar and whip on high until fluffy.
  8. Lower to low speed and add vanilla, and each egg one at a time, until completely blended.
  9. Pour even amount of cream cheese mix on top of crumb mix till full to top.
  10. Place a wafer on top of each cup and bake for 20 minutes.
  11. Remove from oven and spread a tablespoon of jam on top of each cupcake.
  12. Stick in freezer for 15 minutes to cool or refrigerator until time to serve. (you can freeze them for up to two weeks at this point)
  13. A few hours before serving sprinkle with powdered sugar and top each with 3 raspberries.
  14. Keep refrigerated until ready to serve.