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Cheesecake Cupcakes

Cheesecake Cupcakes
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These Cheesecake Cupcakes are the perfect blend of creamy, rich cheesecake and a buttery graham cracker crust. They’re an ideal treat for any occasion, whether you’re hosting a party, celebrating a holiday, or simply satisfying a sweet craving. With just a few simple ingredients, you can create a dessert that looks and tastes like it’s from a bakery.

 

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Optional: Fresh berries or fruit compote for topping

Instructions

  • Prepare the Crust: Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners. In a small bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
  • Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
  • Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Fill the Cupcake Liners: Spoon the cheesecake filling evenly over the graham cracker crusts in the cupcake liners, filling each almost to the top.
  • Bake: Bake for 20-22 minutes, or until the centers are almost set. Remove from the oven and let them cool in the muffin tin for 10 minutes.
  • Cool and Chill: Carefully remove the cupcakes from the tin and transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours before serving to allow the flavors to set.
  • Serve: Top with fresh berries or fruit compote before serving, if desired. Enjoy!

Notes

  • Room Temperature Ingredients: For a smoother filling, make sure the cream cheese is softened to room temperature before mixing.
  • Graham Cracker Crust: If you don’t have graham crackers, you can substitute with other cookies like digestive biscuits or gingersnaps for a different flavor.
  • Chilling Time: These cheesecake cupcakes need at least 2 hours in the fridge to set properly, so plan accordingly if you’re serving them for a special event.
  • Freezing: You can freeze these cheesecake cupcakes for up to 2 months. Wrap them tightly in plastic wrap and store them in an airtight container before freezing. Thaw in the fridge before serving.

Nutrition

Find it online: https://infinityrecipes.com/cheesecake-cupcakes/