Looking for a dessert that combines the creamy richness of cheesecake with the delightful texture of cupcakes? This easy cupcake cheesecake recipe is the perfect solution! Whether you’re hosting a party, preparing a treat for your family, or just satisfying your sweet tooth, these individual cheesecake cupcakes are sure to impress. Not only are they easy to make, but they’re also versatile—add your favorite toppings or flavors to make them uniquely yours.
Why This Recipe Is a Must-Try
- Simple Ingredients: No need for complex ingredients—just pantry staples and a few easy-to-find items.
- Individual Servings: Perfectly portioned and easy to serve, making them a great option for parties or gatherings.
- Customizable: Add fruit, chocolate chips, or swirl in some caramel for added flavor.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
For topping (optional):
- Fresh berries
- Whipped cream
- Fruit compote
- Chocolate ganache
Step-by-Step Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Divide the mixture evenly into a 12-cup muffin tin lined with cupcake liners. Press the crumbs down gently to form a firm base for each cupcake.
Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla, continuing to mix until well combined.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the sour cream for a rich, creamy texture.
Assemble the Cupcakes
- Spoon the cheesecake filling over the graham cracker crusts, filling each liner about three-quarters full.
- Use a spatula to smooth the tops of each cupcake, ensuring they bake evenly.
Bake the Cupcakes
- Bake for 18-22 minutes or until the centers are set and slightly firm to the touch. They should not jiggle when you gently shake the pan.
- Allow the cupcakes to cool to room temperature before refrigerating for at least 3 hours or overnight for best results.
Add Toppings and Serve
- Once chilled, top each cupcake with whipped cream, fresh berries, or your favorite topping. If you want to get creative, drizzle with fruit compote or a rich chocolate ganache for an extra touch of indulgence.
Tips for Perfect Cupcake Cheesecakes
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature to avoid lumps in the cheesecake batter.
- Don’t Overfill: Keep the filling to about three-quarters full to allow room for the cupcakes to rise slightly.
- Chill Before Serving: For the best texture, always chill the cheesecake cupcakes for at least a few hours after baking.
Frequently Asked Questions
Can I make these without a graham cracker crust?
Yes! You can use crushed cookies like Oreos for a different crust flavor, or even make a crustless version if you prefer.
Can I freeze these cheesecake cupcakes?
Yes, these cheesecake cupcakes freeze well! Just be sure to wrap them tightly in plastic wrap or store them in an airtight container. They’ll stay fresh in the freezer for up to 3 months.
Can I use a different topping for these cupcakes?
Absolutely! Try adding caramel sauce, crushed nuts, or a sprinkle of cinnamon for a unique twist.
Conclusion
This easy cupcake cheesecake recipe is a wonderful way to bring together two beloved desserts into a convenient, individual-sized treat. Perfect for any occasion, these cheesecake cupcakes are as delicious as they are versatile. Whether you keep them simple or add your favorite toppings, they’ll always be a crowd-pleaser.
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