Cheesecake Cupcakes 2
Indulge in the creamy decadence of **Cheesecake Cupcakes 2**, the perfect fusion of classic cheesecake flavor and single-serve convenience. Featuring a buttery graham cracker crust and a luxuriously smooth cream cheese filling with hints of vanilla, these mini desserts are ideal for any occasion. With just 15 minutes of prep time and a quick bake, they’re a breeze to make yet feel irresistibly gourmet. Serve them chilled, garnished with powdered sugar or fresh fruit for a stunning, customizable presentation. Perfect for parties, holidays, or an everyday treat, these bite-sized delights are everything you love about cheesecake—no slicing required!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 3 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Eggs, room temperature
- 0.5 cup Sour cream
- 1 tablespoon All-purpose flour
- 2 tablespoons Powdered sugar (optional, for garnish)
- Fresh fruit (optional, for garnish)
Instructions
Preheat the oven to 325°F (165°C) and line a standard muffin tin with 12 cupcake liners.
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until evenly combined.
Spoon about 1 tablespoon of the crumb mixture into each cupcake liner. Press firmly into the bottom to form a crust. Use the back of a spoon or a flat-bottomed glass for even pressure.
Bake the crusts in the preheated oven for 5 minutes, then remove and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar until smooth and creamy, about 2 minutes.
Add the vanilla extract and eggs one at a time, mixing well after each addition.
Mix in the sour cream and flour, ensuring the batter is smooth and lump-free.
Divide the batter evenly among the cupcake liners, filling each almost to the top.
Bake in the preheated oven for 20-22 minutes, or until the centers are slightly set but still jiggle slightly when gently shaken.
Turn off the oven, crack the door open slightly, and allow the cupcakes to cool in the oven for 10 minutes to prevent cracking.
Remove the cupcakes from the oven and let them cool to room temperature in the pan. Then refrigerate for at least 2 hours, or until fully chilled.
Before serving, dust the tops with powdered sugar or garnish with fresh fruit for extra flair.
Nutrition Facts
Calories |
3610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.2 g | 305% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1025 mg | 342% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 338.1 g | 123% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 255.0 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 739 mg | 57% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 905 mg | 19% | |
*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.
