Description
Cheesecake cupcakes combine the rich creaminess of cheesecake with the fun, portable nature of cupcakes. Perfect for any occasion!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream or Greek yogurt
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners. Prepare the crust by combining graham cracker crumbs, sugar, and melted butter. Press into the cupcake liners and bake for 5-7 minutes, then cool.
- Beat cream cheese until smooth, then add sugar, vanilla, and eggs one at a time, mixing just until combined. Add sour cream or Greek yogurt and mix until smooth.
- Fill cupcake liners with the cheesecake mixture, about three-quarters full. Bake for 18-20 minutes, until the centers are set but slightly jiggly. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to avoid a dense texture.
- Refrigerate cupcakes before serving for the best flavor and texture.
- Ensure cream cheese is at room temperature to avoid lumps.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Cheesecake Cupcakes, Mini Cheesecakes, Cheesecake Muffins, Bite-sized Cheesecakes, Portable Cheesecake Desserts