Cheesecake Cupcakes
Introduction
Cheesecake Cupcakes are a perfect blend of creamy, luscious cheesecake flavor packed into personal-sized treats. Their individual portions make serving a breeze, and these mini cheesecakes are always a crowd-pleaser at parties, showers, or as a quick weeknight dessert. Topped with your favorite fruit or a simple dollop of whipped cream, these treats deliver classic cheesecake decadence with an adorable cupcake twist.
Why Make Cheesecake Cupcakes?
Cheesecake Cupcakes stand out because they give you all the creamy tang of classic cheesecake without the hassle. There’s no need for a water bath, no long bake times, and no waiting hours for a giant cake to cool and set. The crust-to-cheesecake ratio is just right, and they’re ready to grab and go—ideal for sharing or packing in a lunch.
Creating the Perfect Crust
A good cheesecake starts with the crust. For these cupcakes, a simple graham cracker base is the way to go. Crush crackers finely—using a food processor or Ninja BL610 Professional 72 Oz Countertop Blender, Black works perfectly—to ensure even, sandy crumbs. Mix with a little melted butter and press firmly into lined cupcake tins for a sturdy, flavorful foundation.
Line your tins with parchment cup liners or cut your own squares from Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet to prevent sticking and guarantee easy removal.
Easy Yet Elegant Cheesecake Filling
The filling could not be simpler. Start with room-temperature cream cheese for maximum smoothness. A hand mixer or stand mixer quickly yields a creamy batter, but if you want a super-silky result, a compact blender like the Ninja Fit Compact Personal Blender, 700-Watt Base, Black QB3001SS can blend out any lumps.
Mix in sugar, vanilla, and eggs just until incorporated. Overmixing can lead to cracks, so stop once the batter is creamy and uniform. For extra tang, a spoonful of sour cream or a squeeze of lemon adds brightness.
Baking and Finishing Touches
Scoop the batter evenly into your prepared crusts. Use a kitchen scale such as the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel to portion precisely for the perfect uniform cupcakes.
Bake gently until just set—they’ll finish firming as they cool. Top with fruit preserves, fresh berries, or a bit of whipped cream just before serving for an elegant finish.
Nutritional Information and Serving Size
This recipe yields 12 standard-size cheesecake cupcakes. Each one averages around 210–240 calories, depending on toppings. A moderate treat packed with cream cheese protein and satisfying flavor, they’re perfect for serving at gatherings or savoring over a few days.
Cheesecake Cupcakes: The Mini Dessert with Major Flavor (Recap)
Cheesecake Cupcakes offer all the joys of classic cheesecake—creamy texture, buttery crust, tangy sweetness—in a format that’s simple to prepare, easy to share, and delightful to eat. Their versatility makes them a go-to dessert for any festivity or everyday indulgence.
Ingredients
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin tin with paper cups or squares of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy release.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. For ultra-fine crumbs, pulse crackers in a Ninja BL610 Professional 72 Oz Countertop Blender, Black or similar blender.
- Divide crust mixture between muffin cups (about 1 tablespoon per cup), pressing down firmly with the bottom of a small glass or your fingers.
- In a large mixing bowl, beat softened cream cheese until smooth. Add sugar and mix. Then add eggs, vanilla, sour cream, and lemon juice (if using), mixing just until combined. Avoid over-mixing for best texture. Use a Ninja Fit Compact Personal Blender, 700-Watt Base, Black QB3001SS for extra-silky batter if desired.
- Evenly divide cream cheese filling among cups. A kitchen scale like the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel ensures perfect portions.
- Bake 16–18 minutes, or until centers are just set and look slightly jiggly. Cool completely in pan, then chill at least 2 hours before removing wrappers.
- Top with your favorite fruit, preserves, or whipped cream. Serve and enjoy!
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 2 hours 45 minutes (including chilling)
