Cheesecake Cupcakes

Cheesecakes are my favorite dessert to make, and today I’m going to show you how easy it is to prepare personal sized ones!

I think that cheesecake has an unnecessarily bad reputation for being hard to make. I believe that if you have the right recipe, you can’t go wrong. In my opinion, there are two crucial elements to ensure that your cheesecake experience goes smooth, and they are:

(a) Make sure all ingredients are at room temperature. This allows the cheesecake batter to be mixed properly, which in turn guarantees a lump-free batter.

(b) Use a water bath! This recipe doesn’t need one, but using a water bath in a full-size cheesecake insures a smooth texture and even baking. I’ve even got a hack to avoid leaking springform pans 😉 (let’s be honest, the water always seems to find a way into the pan no matter how many layers of foil are used).

As for this recipe, I love making it because it results in adorable personal-sized cheesecakes, that can be topped in innumberable ways! You can top them with freshly whipped cream and berries, or jam, or chocolate sauce, or even leave them plain and as-is. Whichever way you choose to top them, the end result will be the same- PHENOMENAL!

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Cheesecake Cupcakes

Course Dessert

Cuisine American

Keyword Baking, Cheesecake, Cupcakes, Dessert

Servings 18 Cupcakes

Ingredients

Crust

• 1½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar

Cheesecake Filling

• 1 pound (two 8-ounce packages) cream cheese, at room temperature
• ¾ cup granulated sugar
• 2 tablespoons sour cream, at room temperature
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature

Garnish

• whipped cream
• fresh berries

Instructions

1. Preheat oven to 325°F and set aside cupcake pans fitted with liners.

Prepare Crust

1. In a bowl, stir together all ingredients until thoroughly combined. Press 1½ to 2-tablespoons of the crumb mixture evenly into each cupcake liner. Set aside.

Prepare Filling

1. In a large bowl, beat cream cheese until smooth over medium speed.
2. Reduce speed to low and add sugar, sour cream, and vanilla and beat until thoroughly mixed, scraping down the sides of the bowl as needed.
3. Add eggs one at a time, taking care not to overmix.

4. Transfer filling to prepared cupcake pans, filling nearly to the top. Bake for 18 to 22 minutes, until the centers of the cupcakes are nearly set and still slightly jiggle (they will continue to set as they cool). Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, store in an airtight container and refrigerate for several hours before serving. Garnish with whipped cream and berries.