Cheesecake Cupcakes
Indulge in the creamy, decadent delight of Cheesecake Cupcakes—an irresistible fusion of rich cheesecake flavor and the convenience of single-serve treats. Perfectly portioned and baked in a muffin tin, these mini cheesecakes feature a buttery graham cracker crust and a luxuriously smooth cream cheese filling with just a hint of vanilla. Ready in under an hour, plus chill time, these bite-sized desserts are as easy to make as they are impressive to serve. Top them with fresh fruit, whipped cream, or a drizzle of chocolate sauce for a customizable finish that elevates any occasion. Whether you’re hosting a party or simply satisfying your sweet tooth, these Cheesecake Cupcakes are guaranteed to steal the spotlight!
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Ingredients
- 1 cup Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 3/4 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
Directions
Step 1
Preheat your oven to 325°F (162°C) and line a standard 12-cup muffin tin with cupcake liners.
Step 2
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
Step 3
Scoop about 1 tablespoon of the crumb mixture into each cupcake liner and press down firmly with the back of a spoon or the bottom of a glass to form the crust. Set aside.
Step 4
In a large mixing bowl, beat the softened cream cheese using a handheld or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 5
Add 3/4 cup of granulated sugar and 1 teaspoon of vanilla extract to the cream cheese. Mix until fully combined.
Step 6
Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Be careful not to overmix the batter.
Step 7
Evenly divide the cream cheese mixture among the prepared cupcake liners, filling each about 3/4 full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until the centers are set and only slightly jiggly.
Step 9
Remove the cheesecake cupcakes from the oven and allow them to cool in the tin for about 30 minutes. Then transfer to the refrigerator to chill for at least 2 hours before serving.
Step 10
Top with your favorite fruit, whipped cream, or a drizzle of chocolate sauce before serving.
Nutrition Facts
| Serving size | (909.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3357.8 |
| Total Fat 226.8g | 0% |
| Saturated Fat 130.7g | 0% |
| Cholesterol 998.2mg | 0% |
| Sodium 2338.6mg | 0% |
| Total Carbohydrate 296.7g | 0% |
| Dietary Fiber 3g | 0% |
| Total Sugars 221.4g | |
| Protein 49.4g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 583.9mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 796.1mg | 0% |
Source of Calories