Easy Cheesecake Cupcakes

Indulge in the creamy decadence of these Easy Cheesecake Cupcakes, a foolproof dessert perfect for any occasion. With a buttery graham cracker crust and a rich, silky cheesecake filling, these single-serve treats deliver all the flavor of a classic cheesecake in a convenient, bite-sized form. Ready in under an hour, these cupcakes are an ideal choice for busy bakers seeking a simple yet impressive dessert. The addition of sour cream ensures a perfectly smooth texture, while optional toppings like fresh fruit, whipped cream, or fruit compote let you personalize each cupcake to suit your taste. Whether you're hosting a party or satisfying a sweet tooth, these Easy Cheesecake Cupcakes are sure to delight!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 cup Graham cracker crumbs
• 1 tablespoon Granulated sugar
• 3 tablespoons Unsalted butter, melted
• 16 ounces Cream cheese, softened
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 2 Eggs
• 0.5 cup Sour cream
• 0 Optional toppings: fresh fruit, whipped cream, or fruit compote

Directions

Step 1

Preheat the oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper cupcake liners.

Step 2

In a small bowl, combine the graham cracker crumbs, 1 tablespoon of granulated sugar, and melted butter. Mix until the texture is similar to wet sand.

Step 3

Spoon about 1 tablespoon of the crumb mixture into each cupcake liner. Use the back of a spoon or a small glass to press the mixture firmly into the bottom of each liner to form the crust.

Step 4

In a large mixing bowl, beat the softened cream cheese and 3/4 cup of sugar together with an electric mixer on medium speed until smooth and creamy.

Step 5

Add the vanilla extract and eggs to the cream cheese mixture. Beat on low speed until just combined. Be careful not to overmix.

Step 6

Gently fold in the sour cream until the mixture is smooth and fully incorporated.

Step 7

Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the centers are set and slightly jiggly when shaken.

Step 9

Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes.

Step 10

Transfer the cupcakes to a wire rack to cool completely, then refrigerate for at least 2 hours before serving.

Step 11

Top with your choice of fresh fruit, whipped cream, or fruit compote before serving, if desired.

Nutrition Facts

Serving size	(1097.9g)

Amount per serving	% Daily Value*
Calories	3482.8

Total Fat 238.0g	0%
Saturated Fat 138.9g	0%
Polyunsaturated Fat g
Cholesterol 1024.7mg	0%
Sodium 2417.6mg	0%
Total Carbohydrate 304.4g	0%
Dietary Fiber 5.4g	0%
Total Sugars 226.7g
Protein 54.2g	0%

Vitamin D 82IU	0%
Calcium 738.1mg	0%
Iron 7.7mg	0%
Potassium 896.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 6.1%

Carbs: 34.0%