Cheesecake Cupcakes

Cheesecake Cupcakes


Who doesn't love an ultra-creamy slice of cheesecake? This mini version is super-easy to make (no water bath!), but just as delicious as its full-size counterpart.
  • Cooking spray
  • 14 graham crackers, crushed
  • 4 tbsp. melted butter
  • ¼ tsp. kosher salt
  • 2 (8-oz.) blocks cream cheese, softened
  • 2 large eggs
  • ½ c. sour cream
  • ½ c. granulated sugar
  • 1 tsp. pure vanilla extract
  • Pinch of kosher salt
  • Fresh berries, for garnish
  • 2 tbsp. orange marmalade or apricot jam
  1. Preheat oven to 325ยบ and line two 12-cup muffin tin with 16 paper liners. Spray liners with cooking spray.
  2. In a large bowl, combine crushed graham crackers, melted butter, and salt and stir until combined. Press graham mixture into paper liners.
  3. In a large bowl, beat cream cheese until light and fluffy. Add eggs, sour cream, sugar, vanilla, and salt and beat until combined. Pour filling over graham crusts.
  4. Bake until center is slightly jiggly, 20 minutes. Let cool in muffin tin, then refrigerate at least 2 hours.
  5. To serve: Top with desired fruit. Combine jam with 1 tablespoon water and microwave on medium power for 15 seconds. Brush jam mixture over fruit before serving.

All rights and material belong to owners