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!
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Recipe Information
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
- Optional toppings: fresh fruit, whipped cream, or fruit compote
Instructions
Preheat the oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper cupcake liners.
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.
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.
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.
Add the vanilla extract and eggs to the cream cheese mixture. Beat on low speed until just combined. Be careful not to overmix.
Gently fold in the sour cream until the mixture is smooth and fully incorporated.
Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the centers are set and slightly jiggly when shaken.
Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes.
Transfer the cupcakes to a wire rack to cool completely, then refrigerate for at least 2 hours before serving.
Top with your choice of fresh fruit, whipped cream, or fruit compote before serving, if desired.
Nutrition Facts
Calories |
3483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.0 g | 305% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1025 mg | 342% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 304.4 g | 111% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 226.7 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 738 mg | 57% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 897 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.
