Introduction & Inspiration
This Cheesecake Cupcakes recipe is a delightful and convenient way to enjoy the rich, tangy, and creamy goodness of cheesecake in individual portions. I’ve always loved the classic flavor and texture of cheesecake, but sometimes a whole cheesecake can be too much. Cupcakes are the perfect solution!
The inspiration came from a desire to create a dessert that was both elegant and easy to make, something that would be perfect for a dinner party, a special occasion, or just a weeknight treat. I wanted a recipe that was relatively simple, but still delivered that authentic cheesecake taste and texture.
The combination of a buttery graham cracker crust and a smooth, creamy cheesecake filling creates a truly irresistible treat that’s sure to be a hit with everyone. The fresh berries and glaze add a touch of freshness and visual appeal.
I’m excited to share this recipe because these cheesecake cupcakes are always a crowd-pleaser. They’re easy to make, easy to serve, and incredibly delicious. They’re also a great way to enjoy cheesecake without having to commit to a whole cake.
Nostalgic Appeal
Cheesecake is a classic dessert that often evokes feelings of comfort, celebration, and special occasions. It’s a dessert that’s often associated with holidays, dinner parties, and memorable moments.
These Cheesecake Cupcakes tap into that nostalgia, offering a fun and portable twist on the classic dessert. They’re a reminder that baking can be both elegant and approachable, and that sometimes the best treats are the ones that are inspired by familiar favorites.
The individual serving size also adds to the nostalgic appeal, reminiscent of individual desserts and perfectly portioned treats. It’s a recipe that’s both familiar and exciting, a perfect way to enjoy a classic dessert in a new and delightful way.
And that’s the beauty of these cupcakes – they combine the familiar comfort of cheesecake with the convenience and fun of a cupcake, creating a treat that’s both nostalgic and satisfying.
Homemade Focus
I am a believer of homemade. These cupcakes are delicious.
Flavor Goal
Classic cheesecake taste.
Ingredient Insights
Graham crackers, melted butter, kosher salt, cream cheese, eggs, sour cream, granulated sugar, pure vanilla extract, fresh berries, orange marmalade or apricot jam.
Essential Equipment
Two 12-cup muffin tin, paper liners, cooking spray, large bowl.
List of Ingredients with Measurements
- 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 cup sour cream
- 1/2 cup granulated sugar
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
- Fresh berries, for garnish
- 2 Tbsp. orange marmalade or apricot jam
Step-by-Step Instructions
- Preheat and Prep: Preheat oven to 325º and line two 12-cup muffin tin with 16 paper liners. Spray liners with cooking spray.
- Make Crust: In a large bowl, combine crushed graham crackers, melted butter, and salt and stir until combined. Press graham mixture into paper liners.
- Make Filling: 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: Bake until center is slightly jiggly, 20 minutes. Let cool in muffin tin, then refrigerate at least 2 hours.
- Decorate.
Troubleshooting
*Cheesecake cracking *Crust too crumbly
Tips and Variations
- Different Crusts:
- Different Toppings:
- Add Lemon Zest:
- Swirl in Fruit Puree:
Customize.
Serving and Pairing Suggestions
Parties or simple desserts.
Nutritional Information
Enjoy!
Print
Cheesecake Cupcakes
Description
This Cheesecake Cupcakes recipe is a delightful and convenient way to enjoy the rich, tangy, and creamy goodness of cheesecake in individual portions
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 cup sour cream
- 1/2 cup granulated sugar
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
- Fresh berries, for garnish
- 2 Tbsp. orange marmalade or apricot jam
Instructions
- Preheat and Prep: Preheat oven to 325º and line two 12-cup muffin tin with 16 paper liners. Spray liners with cooking spray.
- Make Crust: In a large bowl, combine crushed graham crackers, melted butter, and salt and stir until combined. Press graham mixture into paper liners.
- Make Filling: 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: Bake until center is slightly jiggly, 20 minutes. Let cool in muffin tin, then refrigerate at least 2 hours.
- Decorate.
Recipe Summary and Q&A
Delicious and elegant, easy to make.
Q: Can I make these ahead of time? A: Yes
Q: Can I freeze these cheesecake cupcakes? A: Yes.
Q: Can I use a different type of fruit for the topping? A: Absolutely!