Easy Cheesecake Cupcakes Recipe
Cheesecake cupcakes are a delightful mini version of the classic dessert. They have a buttery crust at the bottom and creamy cheesecake filling on top. Each bite gives you the same rich taste of cheesecake but in a portion sized treat.
These cupcakes are perfect for parties, gatherings, or simply a sweet snack at home. They are easy to make, bake quickly, and can be topped with endless variations. From fruit to chocolate drizzle, you can dress them up however you like.
Ingredients Needed
| Ingredient | Quantity | Calories |
|---|---|---|
| Graham crackers | 1 cup crumbs | 120 |
| Butter | 3 tbsp melted | 300 |
| Cream cheese | 16 oz | 1600 |
| Sugar | 1/2 cup | 400 |
| Eggs | 2 large | 140 |
| Vanilla extract | 1 tsp | 12 |
| Sour cream | 1/2 cup | 120 |
Step by Step Preparation
Prepare the crust
Mix graham cracker crumbs with melted butter and press into cupcake liners.
Make the filling
Beat cream cheese, sugar, eggs, vanilla, and sour cream until smooth.
Fill the cups
Spoon the mixture over the crust in each cupcake liner.
Bake the cupcakes
Bake at 325°F for 18 to 20 minutes until set but still slightly jiggly.
Cool and chill
Let cupcakes cool, then refrigerate for at least 2 hours.
Add toppings
Top with fruit, chocolate, or caramel before serving.
Tips for customizing the recipe
You can switch the crust by using Oreo cookies, digestive biscuits, or gingersnaps. Add lemon zest or almond extract to the filling for a flavor twist. For chocolate lovers, mix cocoa powder or melted chocolate into the batter.
If you want fun toppings, try whipped cream, fresh berries, or a drizzle of caramel. You can also swirl in fruit jam before baking for a marbled effect. Mini chocolate chips or nuts can be folded into the batter for crunch.
Nutritional Information
Each cheesecake cupcake has about 200 to 250 calories depending on toppings. They provide protein and calcium from cream cheese and eggs. However, they are rich, so moderation is recommended.
To lighten them up, use low fat cream cheese or Greek yogurt in the filling. You can also reduce sugar or use honey as a natural sweetener. Serving smaller portions helps balance indulgence with health.
Serving Suggestion
Serve these cupcakes chilled with a topping of fresh fruit like strawberries or blueberries. A light dusting of powdered sugar adds elegance to the presentation. They are also delicious with chocolate drizzle or whipped cream.
Arrange them on a dessert platter for parties and gatherings. Pair with coffee, tea, or even sparkling drinks for a complete treat. Their individual size makes them easy to serve without extra plates.
How to store and keep fresh
Keep cheesecake cupcakes in an airtight container in the fridge for up to five days. For longer storage, freeze them individually wrapped and store for up to two months. Thaw in the fridge overnight before serving.
Avoid leaving them at room temperature for too long since dairy based desserts spoil quickly. Always chill them after topping to keep freshness intact. Serve cold for the best taste and texture.
Conclusion
Cheesecake cupcakes are the perfect way to enjoy a rich dessert in bite sized portions. They are creamy, versatile, and easy to make with just a few ingredients. Both kids and adults will love these mini treats.
You can customize them with endless crusts, fillings, and toppings. Their make ahead nature also makes them great for parties and gatherings. Once you try them, they will become a regular favorite in your dessert list.
FAQs
Q1. Can I make cheesecake cupcakes without a crust?
Yes, you can skip the crust and bake just the cheesecake filling.
Q2. How do I know when the cupcakes are done?
They should be set around the edges but still slightly jiggly in the center.
Q3. Can I add toppings before baking?
Yes, swirls of jam or chocolate chips can be added before baking for variety.
