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Easy Black-bottom Easy Cheesecake Cupcakes

These Easy Black-Bottom Cheesecake Cupcakes are creamy bites of creamy cheesy fruity delight.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 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


  • Preheat oven to 350 degrees.
  • Line 12 muffin cups with liner and spray with baking spray
  • Take 24 wafer crackers and place in food processor until crumbled.
  • Add melted butter until completely blended.
  • Evenly add crumb mix into the bottom of each muffin tin. Use 1/4 cup round measuring cup to press down crumb mixture.
  • Bake in oven for 5 minutes.
  • In mixer, add cream cheese and sugar and whip on high until fluffy.
  • Lower to low speed and add vanilla, and each egg one at a time, until completely blended.
  • Pour even amount of cream cheese mix on top of crumb mix till full to top.
  • Place a wafer on top of each cup and bake for 20 minutes.
  • Remove from oven and spread a tablespoon of jam on top of each cupcake.
  • 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)
  • A few hours before serving sprinkle with powdered sugar and top each with 3 raspberries.
  • Keep refrigerated until ready to serve.