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Cheesecake Cupcakes Recipe

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Imagine biting into a soft, creamy cheesecake, but in the perfect, bite-sized form of a cupcake. These Easy Cheesecake Cupcakes offer just that – a delightful blend of rich cream cheese and a crunchy graham cracker base, all in a convenient and irresistible mini size. Whether you’re hosting a party, looking for a quick dessert fix, or just want to indulge in a little treat, these cupcakes are the perfect choice.

Not only are these mini cheesecakes a joy to eat, but they’re also incredibly easy to make. With a simple list of ingredients and straightforward directions, even novice bakers can whip up these heavenly delights. The versatility of these cupcakes means you can top them with your favorite fruits, chocolate, or even a dollop of whipped cream for that extra touch of decadence. Perfect for any occasion, these cheesecake cupcakes are sure to be a hit!

Cheesecake Cupcakes Recipe

Ingredients

Crust Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup melted butter

Cheesecake Ingredients:

  • 16 oz cream cheese (two 8 oz/250g packages), room temperature
  • 1 cup granulated sugar
  • ½ cup sour cream or plain Greek yogurt
  • 2 eggs
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • A pinch of salt

Directions

  1. Preheat and Prepare: Start by setting your oven to 325°F (163°C). Get 20 muffin cups ready by lining them with paper liners.
  2. Crust Creation: In a medium-sized bowl, combine the graham cracker crumbs with the melted butter. Distribute this mixture evenly across the lined muffin cups, pressing them down firmly to form the base. Bake these in the preheated oven for 10 minutes until they appear set and are slightly dry. Following this, lower the oven temperature to 300°F (149°C).
  3. Cheesecake Mix: In a large mixing bowl, use an electric mixer to beat the cream cheese until it’s smooth and free of lumps. Gradually add in the granulated sugar, sour cream (or Greek yogurt), eggs, lemon juice, vanilla extract, and a pinch of salt. Continue to beat the mixture on a medium-high setting for about 2 to 3 minutes until it becomes smooth and well-combined.
  4. Fill and Bake: Carefully pour the cheesecake mixture into each muffin cup, filling them almost to the top. Place them in the oven and bake for 20 to 22 minutes. The cheesecakes are done when their centers are almost set but still slightly jiggly.
  5. Cooling Process: After baking, remove the muffin tray from the oven. Let the mini cheesecakes cool in the tray for about 20 to 30 minutes. Then, transfer them to a wire rack to cool completely. For the best flavor and texture, refrigerate the cheesecakes for at least 3 to 4 hours before serving.

Enjoy your homemade mini cheesecakes, a perfect treat for any dessert lover!

Cheesecake Cupcakes Recipe FAQS

How to Know When Cheesecake Cupcakes are done ?

Appearance: The edges should be set, but the center should still have a slight jiggle to it. It should not be liquidy but should wobble a bit when you gently shake the pan.
Toothpick Test: Insert a toothpick near the center of a cupcake. It should come out mostly clean with maybe a few moist crumbs.
Temperature Check: The internal temperature of a baked cheesecake should be around 150°F (65°C) when it’s done.

How do you keep cheesecake cupcakes from sinking in the middle?

Avoid Overmixing: Overmixing incorporates too much air into the batter, which can cause it to rise rapidly and then collapse. Mix just until ingredients are combined.
Gentle Baking: Bake at a lower temperature to cook them gently and evenly.
Cool Gradually: Let them cool slowly in the oven with the door slightly ajar for about an hour before taking them out. This gradual cooling helps prevent sinking.

How long does it take to cool a cheesecake?

After baking, allow the cheesecake cupcakes to cool in the pan on a wire rack for about 20-30 minutes.
Then, refrigerate them for at least 3-4 hours. This cooling period helps the cheesecake set and develop its flavors.

How long does cheesecake take to set?

Cheesecake generally needs to set in the refrigerator for at least 4 hours, but ideally overnight.
The setting time allows the cheesecake to firm up and makes it easier to slice. The texture and flavor also improve with this resting period.

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Cheesecake Cupcakes Recipe

Craving something sweet? Try these Heavenly Mini Cheesecake Delights – they’re irresistibly good! 🍰🤤

  • Total Time: 37 minutes
  • Yield: 20 cupcakes 1x

Ingredients

Scale

Crust Ingredients:

  1. 1 ½ cups graham cracker crumbs
  2. ¼ cup melted butter

Cheesecake Ingredients:

  1. 16 oz cream cheese (two 8 oz/250g packages), room temperature
  2. 1 cup granulated sugar
  3. ½ cup sour cream or plain Greek yogurt
  4. 2 eggs
  5. 2 teaspoons lemon juice
  6. 1 teaspoon vanilla extract
  7. A pinch of salt

 

 

Instructions

  1. Preheat and Prepare: Start by setting your oven to 325°F (163°C). Get 20 muffin cups ready by lining them with paper liners.
  2. Crust Creation: In a medium-sized bowl, combine the graham cracker crumbs with the melted butter. Distribute this mixture evenly across the lined muffin cups, pressing them down firmly to form the base. Bake these in the preheated oven for 10 minutes until they appear set and are slightly dry. Following this, lower the oven temperature to 300°F (149°C).
  3. Cheesecake Mix: In a large mixing bowl, use an electric mixer to beat the cream cheese until it’s smooth and free of lumps. Gradually add in the granulated sugar, sour cream (or Greek yogurt), eggs, lemon juice, vanilla extract, and a pinch of salt. Continue to beat the mixture on a medium-high setting for about 2 to 3 minutes until it becomes smooth and well-combined.
  4. Fill and Bake: Carefully pour the cheesecake mixture into each muffin cup, filling them almost to the top. Place them in the oven and bake for 20 to 22 minutes. The cheesecakes are done when their centers are almost set but still slightly jiggly.
  5. Cooling Process: After baking, remove the muffin tray from the oven. Let the mini cheesecakes cool in the tray for about 20 to 30 minutes. Then, transfer them to a wire rack to cool completely. For the best flavor and texture, refrigerate the cheesecakes for at least 3 to 4 hours before serving.

  • Author: Valerie
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes

Nutrition

  • Calories: 176 kcal

Keywords: Cheesecake Cupcakes, cream cheese

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