Why Make This Recipe
Mini Cheesecake Cupcakes are a delightful treat perfect for any occasion. They have a creamy and rich cheesecake flavor but in a cute, bite-sized form. These cupcakes are simple to make and offer the perfect portion for everyone. They can be topped with fruity strawberry sauce or rich caramel, making them versatile and appealing to all taste buds.
How to Make Mini Cheesecake Cupcakes
Ingredients:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
- 16 ounces cream cheese (softened)
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Caramel sauce or strawberry sauce for topping (optional)
- 1 cup strawberries (halved)
- 1/2 teaspoon lemon juice
- 2 teaspoons granulated sugar
- 2 cups light brown sugar
- 1 stick plus 4 tablespoons unsalted butter
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- Sea salt for serving (if desired)
Directions:
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Prepare the crust: In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until well combined. Press this mixture into the bottom of cupcake liners placed in a muffin tin. Bake at 350°F (175°C) for about 5-7 minutes until set. Let it cool.
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Make the cheesecake filling: In another bowl, beat the softened cream cheese with a mixer until smooth. Add in the sour cream, 1/4 cup of granulated sugar, eggs, and vanilla extract. Blend until the mixture is creamy and free of lumps.
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Fill the cupcake liners: Pour the cheesecake filling over the cooled crust in the cupcake liners, filling them about 3/4 full. Bake for 15-20 minutes, or until the edges are set but the center is slightly jiggly. Remove from the oven and let them cool to room temperature, then refrigerate for at least 2 hours.
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Make the 3 Ingredient Strawberry Sauce (optional): In a small bowl, combine halved strawberries, lemon juice, and 2 teaspoons of granulated sugar. Mix gently and let sit for 10 minutes until juices form.
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Make Easy Caramel Sauce (optional): In a saucepan, melt the stick plus 4 tablespoons of unsalted butter over medium heat. Stir in 2 cups of light brown sugar and 1 cup of heavy cream. Mix until smooth and bring to a simmer. Cook for about 5 minutes until it thickens.
How to Serve Mini Cheesecake Cupcakes
Serve Mini Cheesecake Cupcakes chilled. You can top them with homemade strawberry sauce, drizzle caramel sauce over them, or even eat them plain for a classic taste. For a fancy touch, sprinkle a little sea salt on the caramel tops before serving.
How to Store Mini Cheesecake Cupcakes
Keep your Mini Cheesecake Cupcakes in an airtight container in the fridge. They will last for about a week. If you want to store them longer, you can freeze them. Just wrap each cupcake in plastic wrap and place them in a freezer-safe container. They can be kept in the freezer for up to three months.
Tips to Make Mini Cheesecake Cupcakes
- Make sure the cream cheese is really softened for a smooth filling.
- Don’t overmix the filling once you add the eggs. This can cause the cupcakes to crack.
- If you prefer a firmer texture, bake them a few minutes longer.
Variation
You can easily change the flavor of these cupcakes. Try adding chocolate chips or a fruit puree into the cheesecake filling for different flavors. You can also use different fruit toppings like blueberries or raspberries.
FAQs
1. Can I make these cupcakes ahead of time?
Yes! They can be made a couple of days in advance and stored in the fridge until you’re ready to serve.
2. Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but the texture and taste may be slightly different.
3. Are Mini Cheesecake Cupcakes gluten-free?
If you use gluten-free graham crackers for the crust, then yes, they can be gluten-free!
