Description
These cheesecake cupcakes are rich, creamy, and perfectly portioned for individual servings. With a buttery graham cracker crust and a smooth, tangy cheesecake filling, they make an easy and elegant dessert for any occasion. Top with fresh fruit, chocolate drizzle, or whipped cream!
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs (about 8 crackers)
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 2 packages (16 oz total) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For topping (optional):
- Fresh berries, fruit preserves, caramel, or chocolate sauce
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Divide evenly among the liners and press firmly.
- Bake the crusts for 5 minutes, then set aside to cool.
- Prepare the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream until fully combined.
- Fill the cupcake liners about ¾ full with the cheesecake batter.
- Bake for 18-20 minutes, or until the centers are just set.
- Cool in the pan for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours.
- Top with fruit, caramel, or chocolate sauce before serving.
Notes
- These can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months.
- Swap graham crackers for Oreo crumbs for a chocolatey twist.
- Add lemon zest for a bright, citrusy flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: ~210
- Fat: 14g
- Carbohydrates: 18g
- Protein: 4g
Keywords: cheesecake cupcakes recipe