Cheesecake Cupcakes
Creamy, rich mini cheesecakes baked on buttery graham cracker crusts ; perfectly portioned, smooth, and irresistibly good. Ideal for parties or anytime dessert cravings hit.
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Servings: 12 cupcakes
Calories: 235kcal
Cost: $9
Equipment
- 12-cup Muffin tin
- 1 Paper cupcake liners
- 1 Electric mixer or hand mixer
- Mixing bowls
- 1 Rubber spatula
- Measuring cups and spoons
- 1 Small glass or measuring cup (for pressing crust)
Ingredients
For the Crust
- 1 ½ cups Graham cracker crumbs Crushed finely
- ¼ cup Melted butter Unsalted preferred
- 2 tablespoons Sugar Granulated
For the Cheesecake Filling
- 16 oz Cream cheese Softened to room temperature
- ½ cup Sugar Granulated
- 2 large Eggs Room temperature
- 1 teaspoon Vanilla extract Pure vanilla
- ¼ cup Sour cream Adds creaminess
Optional Toppings
- Fresh strawberries or mixed berries For garnish
- Chocolate sauce or chocolate chips Optional drizzle
- Crushed Oreos For a chocolate version
- Whipped cream Light topping
- Powdered sugar Dust before serving
Instructions
- Preheat oven to 325°F and line muffin tin.
- Mix crumbs, butter, and sugar; press into liners.
- Bake crust 5 minutes; let cool.
- Beat cream cheese until smooth.
- Add sugar, eggs, vanilla, and sour cream; mix gently.
- Fill liners ¾ full; tap to remove air bubbles.
- Bake 18–22 min until edges set and centers jiggle slightly.
- Cool in oven 10 min, then chill 2 hours.
- Add toppings and serve cold.
Notes
Nutrition information is automatically calculated and should be used as an approximation only.
Nutrition
Serving: 1cupcake | Calories: 235kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 160mg | Potassium: 85mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 470IU | Calcium: 60mg | Iron: 0.4mg