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Cheesecake Cupcakes

This Cheesecake Cupcakes recipe is a delightful and convenient way to enjoy the rich, tangy, and creamy goodness of cheesecake in individual portions

Ingredients

Scale

  • 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

  1. Preheat and Prep: Preheat oven to 325º and line two 12-cup muffin tin with 16 paper liners. Spray liners with cooking spray.
  2. Make Crust: In a large bowl, combine crushed graham crackers, melted butter, and salt and stir until combined. Press graham mixture into paper liners.
  3. 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.
  4. Bake: Bake until center is slightly jiggly, 20 minutes. Let cool in muffin tin, then refrigerate at least 2 hours.
  5. Decorate.

Find it online: https://dailyfoodjournal.net/cheesecake-cupcakes/