Cheesecake Cupcakes are individual-sized treats that combine the rich, creamy texture of traditional cheesecake with the convenience of a cupcake. Made with a buttery graham cracker crust and a smooth, velvety cream cheese filling, they’re baked in muffin tins and chilled to perfection. Ideal for parties, celebrations, or simple indulgence, these mini cheesecakes can be topped with fruit, chocolate, or caramel for added flavor and flair.
Ingredients
- Cooking spray
- 14 graham crackers, crushed
- 4 tbsp. melted butter
- 1/4 tsp. kosher salt
- 2 (8-oz.) blocks cream cheese, softened
- 2 large eggs
- 1/2 c. sour cream
- 1/2 c. granulated sugar
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
- Fresh berries, for garnish
- 2 tbsp. orange marmalade or apricot jam
Instructions
INSTRUCTIONS
Steps:
- Preheat oven to 325º and line two 12-cup muffin tin with 16 paper liners. Spray liners with cooking spray.
- Combine crushed graham crackers, melted butter, and salt in a large bowl and stir until combined. Press graham mixture into paper liners.
- In a large bowl, beat cream cheese until light and fluffy. Add eggs, sour cream, sugar, vanilla, and salt and beat until combined. Pour filling over graham crusts.
- Bake until centre is slightly jiggly, 20 minutes. Let cool in muffin tin, then refrigerate for at least 2 hours.
- To serve: Top with desired fruit. Combine jam with 1 tablespoon water and microwave on medium power for 15 seconds. Brush jam mixture over the fruit before serving.
