Description
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
- FOR THE CRUST:
- 1 cup Graham Cracker Crumbs
- 4 Tablespoons Unsalted Butter, melted
- 2 Tablespoons Sugar
- FOR THE FILLING:
- 16 ounces, weight Cream Cheese, Softened
- ½ cups Sour Cream
- ¼ cups Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
Preparation
Preheat oven to 325ºF. Line a muffin pan with paper liners (I recommend using the paper liners over foil).
Combine graham cracker crumbs, 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 sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrape 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 cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack, they are getting overcooked.
Allow to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.
