Mini Cheesecake Cupcakes
Super Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce!
I love making mini cheesecakes rather than a whole cheesecake. Whole cheesecakes can be quite intimidating. Mini cheesecakes are the best! Super easy to make and the perfect portion size.
These Cheesecake Cupcakes are made in a muffin pan with cupcake liners. They are similar in size to a cupcake. This cheesecake cupcake recipe makes 12 perfectly sized individual cheesecakes. They are perfect for serving a crowd! You can also use a mini muffin tin for bite size cheesecakes.
INGREDIENTS
Graham Cracker Crust
1 cup graham cracker crumbs
4 tablespoons unsalted butter melted
2 tablespoons granulated sugar
Mini Cheesecake Cupcakes
16 ounces cream cheese softened
1/2 cup sour cream
1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
caramel sauce or strawberry sauce for topping optional
3 Ingredient Strawberry Sauce
1 cup strawberries halved
1/2 teaspoon lemon juice
2 teaspoons granulated sugar
Easy Caramel Sauce
2 cups light brown sugar
1 stick plus 4 tablespoons unsalted butter
1 cup heavy cream
2 teaspoons vanilla extract
sea salt for serving if desired
INSTRUCTIONS
Mini Cheesecake Cupcakes
Preheat oven to 325 degrees.
Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil)
Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin.
Bake for 5-6 minutes or until golden brown.
Take out of the oven and cool completely.
Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.
3 Ingredient Strawberry Sauce
Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.
Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.
Easy Caramel Sauce
Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn't getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
Stir in vanilla.
Take off of the heat and allow to cool in the saucepan. Transfer to a container and place in the refrigerator to firm up and cool.
I love making mini cheesecakes rather than a whole cheesecake. Whole cheesecakes can be quite intimidating. Mini cheesecakes are the best! Super easy to make and the perfect portion size.
These Cheesecake Cupcakes are made in a muffin pan with cupcake liners. They are similar in size to a cupcake. This cheesecake cupcake recipe makes 12 perfectly sized individual cheesecakes. They are perfect for serving a crowd! You can also use a mini muffin tin for bite size cheesecakes.
INGREDIENTS
Graham Cracker Crust
1 cup graham cracker crumbs
4 tablespoons unsalted butter melted
2 tablespoons granulated sugar
Mini Cheesecake Cupcakes
16 ounces cream cheese softened
1/2 cup sour cream
1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
caramel sauce or strawberry sauce for topping optional
3 Ingredient Strawberry Sauce
1 cup strawberries halved
1/2 teaspoon lemon juice
2 teaspoons granulated sugar
Easy Caramel Sauce
2 cups light brown sugar
1 stick plus 4 tablespoons unsalted butter
1 cup heavy cream
2 teaspoons vanilla extract
sea salt for serving if desired
INSTRUCTIONS
Mini Cheesecake Cupcakes
Preheat oven to 325 degrees.
Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil)
Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin.
Bake for 5-6 minutes or until golden brown.
Take out of the oven and cool completely.
Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.
3 Ingredient Strawberry Sauce
Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.
Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.
Easy Caramel Sauce
Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn't getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
Stir in vanilla.
Take off of the heat and allow to cool in the saucepan. Transfer to a container and place in the refrigerator to firm up and cool.
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