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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Recipe Information
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
Instructions
Preheat your oven to 325°F (162°C) and line a standard 12-cup muffin tin with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
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.
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.
Add 3/4 cup of granulated sugar and 1 teaspoon of vanilla extract to the cream cheese. Mix until fully combined.
Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Be careful not to overmix the batter.
Evenly divide the cream cheese mixture among the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the centers are set and only slightly jiggly.
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.
Top with your favorite fruit, whipped cream, or a drizzle of chocolate sauce before serving.
Nutrition Facts
Calories |
3358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 2339 mg | 102% | |
| Total Carbohydrate | 296.7 g | 108% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 221.4 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 584 mg | 45% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 796 mg | 17% | |
*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.
