Cheesecake Muffins
Indulge your sweet tooth with these rich and creamy Cheesecake Muffins, the ultimate fusion of individual-sized cheesecakes and buttery graham cracker crusts. Perfectly portioned and baked in a muffin tin, these mini delights combine a smooth cream cheese filling, lightly sweetened with a hint of vanilla, and a golden, crumbly crust made from graham cracker crumbs and melted butter. Ready in just over 30 minutes of active time, these muffins are as simple to prepare as they are satisfying. Serve them chilled, topped with a dusting of powdered sugar or a dollop of fresh fruit compote for an elegant touch. Ideal for parties, gatherings, or a decadent treat at home, these Cheesecake Muffins are sure to impress. Whether you're a dessert lover or hosting a crowd, this easy cheesecake recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 8 oz Cream cheese, softened
- 0.5 cup Granulated sugar
- 1 count Large egg
- 1 tsp Vanilla extract
- 1 tbsp All-purpose flour
- 1 cup Graham cracker crumbs
- 4 tbsp Unsalted butter, melted
- 2 tbsp Powdered sugar (optional, for garnish)
- as needed Fresh fruit or fruit compote (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture holds together when pressed.
Evenly distribute the graham cracker mixture across the muffin tin, pressing it firmly into the bottoms of each liner to create the crust. Set aside.
In a large bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the granulated sugar to the cream cheese and mix until fully incorporated.
Beat in the egg, vanilla extract, and flour, mixing just until the batter is smooth and no lumps remain.
Spoon the cheesecake batter evenly over the prepared crusts in the muffin tin, filling each liner almost to the top.
Bake in the preheated oven for 18-20 minutes or until the centers of the cheesecakes are set and no longer jiggly.
Remove the muffin tin from the oven and let the cheesecakes cool in the pan for 15 minutes. Transfer them to a wire rack to cool completely.
Once cooled, refrigerate the cheesecake muffins for at least 2 hours or until fully chilled and firm.
If desired, dust the tops with powdered sugar and garnish with fresh fruit or fruit compote before serving.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 1534 mg | 67% | |
| Total Carbohydrate | 235.6 g | 86% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 159.4 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 333 mg | 26% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 575 mg | 12% | |
*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.
