Mini Cheesecake Cupcakes
Bite-sized individual cheesecakes baked in a muffin tin with various fruit toppings.
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Ingredients
- 1.5 cups Graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Sour cream
- 0.5 cup Fresh strawberries, sliced(optional)
- 0.25 cup Blueberry preserves(optional)
- 1 teaspoon Lemon zest(optional)
Instructions
- 1
Preheat your oven to 325°F (160°C) and line a standard muffin tin with 12 paper liners.
- 2
In a small bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- 3
Press one tablespoon of the crumb mixture into the bottom of each liner, packing it down firmly with the back of a spoon.
- 4
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- 5
Add the eggs one at a time, followed by the vanilla extract and sour cream, mixing on low speed just until combined.
- 6
Divide the cheesecake batter evenly among the muffin cups, filling each about three-quarters full.
- 7
Bake for 18-20 minutes until the edges are set but the centers still have a slight jiggle.
- 8
Allow the cheesecakes to cool to room temperature in the tin, then refrigerate for at least 3 hours before topping with fruit or preserves.
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