Cupcake Insanity: Cheesecake Filled Chocolate Cupcake, Raspberry Cream Cheese Icing

Chocolate Raspberry Cheesecake Cupcakess title

Ingredients (makes 1 dozen cupcakes):

  • Cheesecake:
    • 16 ounces vegan cream cheese
    • 1 12-oz package firm silken tofu
    • 3/4 – 1 Cup granulated sugar
    • 1/2 C flour (I used a 50/50 blend of sorghum and white rice flour to make this gluten-free)
    • 1/4 Cup non-dairy milk (I used creamy hemp milk)
    • 1 lemon, zested and juiced
    • 2 Tablespoons arrowroot or corn starch
    • 1 Tablespoon vanilla extract
  • Chocolate cupcake base: PLEASE NOTE: if you are making this with wheat flour, omit the xanthan gum!
    • 1 1/2 Cups GF flour blend
    • 1 Cup non-dairy milk
    • 1 Cup sugar
    • 1/2 Cup apple sauce
    • 1/2  Cup cocoa powder
    • 2 Tablespoons maple syrup
    • 1 Tablespoon xanthan  gum OR ground chia seeds
    • 2 teaspoons vanilla extract
    • 2 teaspoons baking powder
    • 2 teaspoons cider vinegar
    • 1 teaspoon baking soda
    • 1/4  teaspoon salt
  • Raspberry Cheesecake Icing
    • 8 oz vegan cream cheese, or brand of choice
    • 1 1/2 Cups confectionery sugar
    • 1/2 Cup raspberry preserves
    • 1/3 Cup vegan shortening
    • 1 teaspoon vanilla extract


  1. First we need our cheesecake filling prepared!  Preheat your oven to 325 degrees Fahrenheit.  In your food processor, cream your cream cheese and tofu until there are no lumps.  Add in the sugar, vanilla extract, lemon zest and juice, milk, and blend until smooth.  Add in your arrowroot (or cornstarch) and flour.  Blend until combined. P1150705sAdd your filling to a greased pie plate.  Bake your cheesecakes for 50-60 minutes (the center will still jiggle).  Turn the oven off and leave open a crack and let your cheesecake rest for 30 minutes.  Place your cheesecake on a cooling wrack. Once cool, pop it in your freezer to cool.
  2. Crank your oven to 350 degrees Fahrenheit.  In a large mixing bowl combine your GF flour blend, cocoa, sugar, salt, baking soda, baking powder, xanthan gum, and stir until blended.  Mix in your non-dairy milk, apple sauce, maple syrup, vanilla extract, and stir until fully combined.  Line your cupcake tin with paper liners and spray with non-stick spray.  Fill each tin 1/2  full.  Slice your cooled cheesecake into 1-inch squares (you’ll have leftover to snack on).  Insert each square into the center of each cupcake tin and add 1 Tablespoon of your cupcake batter atop to cover the cheesecake completely.  Pop them in the oven for 20-25 minutes, until the edges have browned.
  3. In a mixing bowl (or your stand mixer) add your vegan cream cheese, raspberry preserves, vanilla extract, and mix until smooth.  SLOWLY add in the confectionery sugar (if you dump it all in at once you’ll be wearing the sugar!).  Mix until there are no clumps.  Taste a bit and if you’d like it sweeter add 1/4 Cup confectionery sugar at a time.
  4. Wait until your cupcakes are completely cooled before you  finish them off with the raspberry icing!  You can top these babies chocolate chips, chocolate shavings, fresh raspberries, freeze dried raspberries, anything your heart desires!
  5. Enjoy eating whole!IMG_5758s Chocolate Raspberry Cheesecake Cupcakess



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