Mini Cheesecake Cupcakes

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.

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

Easy Caramel Sauce

• 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

INSTRUCTIONS
Mini Cheesecake Cupcakes

1. Preheat oven to 325 degrees.
2. Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil)
3. 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.
4. Bake for 5-6 minutes or until golden brown.
5. Take out of the oven and cool completely.
6. Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
7. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
8. ...................................

Read more please visit : chefsavvy.com

Share this post