Mini Cheesecake Cupcakes

By Ellie

12 Person

70 Minutes

246 Calories

Super Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce! I love making mini cheesecakes rather than a whole cheesecake. Whole cheesecakes can be quite intimidating. Mini cheesecakes are the best! Super easy to make and the perfect portion size. These Cheesecake Cupcakes are made in a muffin pan with cupcake liners. They are similar in size to a cupcake. This cheesecake cupcake recipe makes 12 perfectly sized individual cheesecakes. They are perfect for serving a crowd! You can also use a mini muffin tin for bite-size cheesecakes.

Ingredients

Easy Caramel Sauce

sea salt for serving if desired
2 tsp. vanilla extract
1 cup heavy cream
2-3 tbsp. unsalted butter
2 cups light brown sugar

3 Ingredient Strawberry Sauce

2 tsp. granulated sugar
1/2 tsp. lemon juice
1 cup strawberries halved

Mini Cheesecake Cupcakes

caramel sauce or strawberry sauce for topping optional
1 tsp. vanilla extract
2 eggs
1/4 cup granulated sugar
1/2 cup sour cream
16 oz. cream cheese softened
2 tbsp. granulated sugar
4 tbsp. unsalted butter melted
1 cup cracker crumbs

Method

01

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)
02

Combine graham cracker, butter, and sugar in a small bowl. The texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin.
03

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.
04

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.
05

Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.
06

Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.
07

3 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.
08

Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.
09

Easy Caramel Sauce 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 an eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
10

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.

Related Tags

Mini Cheesecake Cupcakes

4.0

( By Ellie )

01 Information

Grade medium
Serving 12 servings
Calorie 246 Kcal
Prep Time 40 Mins
Cook Time 30 Mins
Total Time 70 Mins

02 Ingredients

Easy Caramel Sauce

sea salt for serving if desired

2 tsp. vanilla extract

1 cup heavy cream

2-3 tbsp. unsalted butter

2 cups light brown sugar

3 Ingredient Strawberry Sauce

2 tsp. granulated sugar

1/2 tsp. lemon juice

1 cup strawberries halved

Mini Cheesecake Cupcakes

caramel sauce or strawberry sauce for topping optional

1 tsp. vanilla extract

2 eggs

1/4 cup granulated sugar

1/2 cup sour cream

16 oz. cream cheese softened

2 tbsp. granulated sugar

4 tbsp. unsalted butter melted

1 cup cracker crumbs

03 Method

Step 1

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)

Step 2

Combine graham cracker, butter, and sugar in a small bowl. The texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin.

Step 3

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.

Step 4

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.

Step 5

Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.

Step 6

Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.

Step 7

3 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.

Step 8

Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.

Step 9

Easy Caramel Sauce 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 an eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).

Step 10

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.

04 Author