Cheesecake Cupcakes
Creamy, irresistible, and downright delicious…
…these mini cheesecakes make for a perfect bite to satisfy your sweet tooth—though I totally won’t judge you for eating more than one ;)
Ingredients
For the graham cracker crust:
17 sheets of finely crushed graham crackers
3 tbsp. sugar
8 tbsp. butter, melted
For the cheesecakes:
(4) 8 oz packages cream cheese, softened
1-1/2 cups sugar
3 tbsp. flour
4 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
Topping suggestions:
Mixed berries
Strawberry sauce
Caramel sauce
Chocolate sauce
Honey
and more!
Instructions
Preheat oven to 350 degrees
In a medium sized bowl, whisk together crushed graham crackers with the 3 tbsp. sugar. Pour in melted butter and stir until combined.
Divide graham cracker mixture into approximately 24 paper muffin cups—about 2 tbsp. of graham cracker mixture per cup. Press down the mixture into the muffin cups by using either your fingers or the base of a glass cup. Prebake crust for 5 minutes.
Remove crusts from oven and allow to cool as you prepare the cheesecake filling. Reduce oven temperature to 325 degrees.
In a small bowl, whisk together the 1-1/2 cups sugar and 3 tbsp. flour.
In a large separate bowl, add the softened cream cheese and pour the sugar mixture on top. Blend on low speed until smooth.
Mix eggs in one at a time while scraping sides and bottom of bowl with a rubber spatula. Add the vanilla extract, sour cream, and heavy cream and mix until just combined.
Divide the cheesecake mixture among the muffin cups. Bake at 325 degrees for 18-25 minutes. When done, centers should be barely jiggly. If cheesecakes begin to crack, they are starting to become over-baked.
Allow cheesecakes to cool at least 1 hour on the counter before transferring to refrigerator.
Once chilled, top the cheesecakes with your favorite toppings—or enjoy plain!
Cheesecake Cupcakes
Ingredients:
- 17 sheets of finely crushed graham crackers
- 3 tbsp. sugar
- 8 tbsp. butter, melted
- (4) 8 oz packages cream cheese, softened
- 1-1/2 cups sugar
- 3 tbsp. flour
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Mixed berries
- Strawberry sauce
- Caramel sauce
- Chocolate sauce
- Honey
- and more!
Instructions:
- Preheat oven to 350 degrees
- In a medium sized bowl, whisk together crushed graham crackers with the 3 tbsp. sugar. Pour in melted butter and stir until combined.
- Divide graham cracker mixture into approximately 24 paper muffin cups—about 2 tbsp. of graham cracker mixture per cup. Press down the mixture into the muffin cups by using either your fingers or the base of a glass cup. Prebake crust for 5 minutes.
- Remove crusts from oven and allow to cool as you prepare the cheesecake filling. Reduce oven temperature to 325 degrees.
- In a small bowl, whisk together the 1-1/2 cups sugar and 3 tbsp. flour.
- In a large separate bowl, add the softened cream cheese and pour the sugar mixture on top. Blend on low speed until smooth.
- Mix eggs in one at a time while scraping sides and bottom of bowl with a rubber spatula. Add the vanilla extract, sour cream, and heavy cream and mix until just combined.
- Divide the cheesecake mixture among the muffin cups. Bake at 325 degrees for 18-25 minutes. When done, centers should be barely jiggly. If cheesecakes begin to crack, they are starting to become over-baked.
- Allow cheesecakes to cool at least 1 hour on the counter before transferring to refrigerator.
- Once chilled, top the cheesecakes with your favorite toppings—or enjoy plain!
