Description
Delightful Easy Cheesecake Cupcakes bring creamy indulgence to classic dessert lovers. Compact portable treats offer rich cream cheese flavor with simple graham cracker crust that you cannot resist.
Ingredients
Scale
- 16 oz (450 g) cream cheese, softened
- 2 eggs, large
- ½ cup granulated sugar
- 2 tbsps granulated sugar
- 1 cup graham cracker crumbs (about 8 crackers)
- 4 tbsps unsalted butter, melted
- 1 tsp vanilla extract
- ¼ cup sour cream
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate drizzle or caramel sauce
- Whipped cream
Instructions
- Crust Preparation: Blend graham cracker crumbs, sugar, and melted butter into a uniform, slightly damp mixture that holds together when pressed.
- Base Layering: Gently press one tablespoon of crumb mixture into each muffin liner, creating a compact, even foundation with uniform thickness.
- Initial Baking: Position the muffin tin in a preheated 325°F (163°C) oven, toasting the graham cracker bases for approximately 5 minutes until they acquire a delicate golden hue.
- Filling Creation: Whip cream cheese, eggs, vanilla extract, and sugar until smooth and creamy, ensuring no lumps remain in the mixture.
- Cupcake Assembly: Carefully pour the cream cheese mixture over the pre-baked graham cracker crusts, filling each liner about 3/4 full to allow room for potential rising.
- Final Baking: Return the muffin tin to the 325°F (163°C) oven and bake for 18-20 minutes, watching for slight wobbling in the center that indicates perfect cheesecake consistency.
- Cooling Process: Remove cupcakes from the oven and allow them to cool completely at room temperature, then refrigerate for at least 2 hours to set and enhance flavor development.
- Garnishing: Optional – Top with fresh berries, whipped cream, or a light dusting of powdered sugar before serving chilled.
Notes
- Prevent Cracking Technique: Press graham cracker crust gently but firmly to avoid air pockets, which can cause uneven baking and potential cracks in the cheesecake surface.
- Temperature Control: Allow cream cheese ingredients to reach room temperature before mixing to ensure smooth, lump-free batter and consistent texture throughout the cupcakes.
- Moisture Management: Use a water bath or place a shallow pan of water in the oven during baking to create humid environment, preventing cheesecake from drying out and cracking.
- Cooling Strategy: After baking, let cheesecake cupcakes cool gradually at room temperature, then refrigerate for minimum 2 hours to help them set perfectly and develop rich, creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 250
- Sugar: 16 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg