Super Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce!
These Mini Cheesecake Cupcakes are made in a muffin pan with cupcake liners. Super easy to clean up and doesn’t require a special pan.
These mini cheesecakes are rich, creamy and smooth. I made the filling with cream cheese and sour cream for a bit of tang. If you don’t have sour cream feel free to substitute greek yogurt.
MINI CHEESECAKE CUPCAKES RECIPE
Super Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce!
INGREDIENTS
Mini Cheesecake Cupcakes
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- caramel sauce or strawberry sauce for topping, optional
- 3 Ingredient Strawberry Sauce
- 1 cup strawberries, halved
- ½ 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
Mini Cheesecake Cupcakes
- Preheat oven to 325 degrees.
- Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil)
- Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin.
- Bake for 5-6 minutes or until golden brown.
- Take out of the oven and cool completely.
- Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
- Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
- Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
- Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
- Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.
- Ingredient Strawberry Sauce
- Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.
- Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.
- Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn't getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
- Stir in vanilla.
- Take off of the heat and allow to cool in the saucepan. Transfer to a container and place in the refrigerator to firm up and cool.
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