Cheesecake Cupcakes 1
Indulge in the creamy, bite-sized delight of Cheesecake Cupcakes, a perfect dessert for any occasion. These individual treats feature a buttery graham cracker crust paired with a rich and velvety cream cheese filling, all baked to perfection in just 20 minutes. With a hint of vanilla and the tangy touch of sour cream, each cupcake is a balanced blend of sweetness and creaminess. Finished with your choice of fresh berries or fruit topping, these mini cheesecakes are not only visually stunning but also irresistibly delicious. Ideal for entertaining or a convenient make-ahead dessert, these cheesecake cupcakes are a crowd-pleaser that’s easy to prepare and guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 0.5 cup Sour cream
- 1 cup Fresh berries or fruit topping (optional)
Instructions
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Spoon about 1 tablespoon of the graham cracker mixture into each cupcake liner. Press the mixture down firmly with the back of a spoon or the bottom of a glass to form the crust.
Bake the crusts in the preheated oven for 5 minutes, then remove them and let cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add 3/4 cup of granulated sugar and the vanilla extract to the cream cheese. Mix until well combined.
Add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream until the filling is smooth and all ingredients are fully incorporated.
Spoon the cheesecake filling evenly over the cooled crusts in the prepared muffin tin, filling each liner almost to the top.
Bake the cheesecake cupcakes in the preheated oven for 15-18 minutes, or until the centers are set and only slightly jiggly.
Turn off the oven and leave the cupcakes inside with the door slightly ajar for 15 minutes. This helps prevent cracking.
Remove the cupcakes from the oven and let them cool to room temperature. Then, refrigerate them for at least 2 hours, or until fully chilled.
Top each cheesecake cupcake with fresh berries, fruit topping, or your choice of garnish before serving.
Nutrition Facts
Calories |
3760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.6 g | 321% | |
| Saturated Fat | 146.0 g | 730% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 350.0 g | 127% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 265.1 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 773 mg | 59% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1078 mg | 23% | |
*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.
