Description
Enjoy these creamy cheesecake cupcakes with a buttery graham cracker crust, perfect for any celebration. Topped with whipped cream, fresh berries, or a drizzle of chocolate or caramel, these mini desserts are sure to impress!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and seeds scraped
- ½ cup sour cream
- ¼ cup heavy cream
- Whipped cream (optional)
- Fresh berries (strawberries, blueberries, or raspberries) (optional)
- Chocolate shavings or caramel drizzle (optional)
Instructions
- Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Stir until the mixture resembles wet sand.
- Evenly distribute the crust mixture into the bottom of each cupcake liner, pressing down firmly to create a compact layer.
- Bake the crusts for 8-10 minutes, or until lightly golden. Remove from the oven and allow to cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.
- Add the granulated sugar and beat until well combined, about 1 minute.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract and the scraped seeds from the vanilla bean.
- Add the sour cream and heavy cream, mixing until smooth. Avoid overmixing.
- Fill each cupcake liner with the cheesecake batter, about ¾ full.
- Tap the muffin tin gently on the counter to release any air bubbles.
- Bake for 18-20 minutes, until the edges are set but the centers still jiggle slightly.
- Turn off the oven and crack the door open. Allow the cupcakes to cool in the oven for 30 minutes.
- Remove from the oven and let cool at room temperature for an additional 30 minutes.
- Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
- Prepare your toppings. Whip heavy cream until soft peaks form if desired.
- To serve, remove the cupcakes from the liners and top with whipped cream, fresh berries, or chocolate/caramel drizzle.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Chilling the cupcakes overnight enhances the flavor and texture.
- Feel free to customize the toppings based on your preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes