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
Easy Caramel Sauce
INSTRUCTIONS
Mini Cheesecake Cupcakes
Read more please visit : chefsavvy.com
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
- 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.
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Read more please visit : chefsavvy.com
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