Mini Cheesecake Cupcakes

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 Mini Cheesecake Cupcakes are made in a muffin pan with cupcake liners. Super easy to clean up and doesn’t require a special pan.


Baca Juga


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

  1. Mini Cheesecake Cupcakes
  2. Preheat oven to 325 degrees.
  3. Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil)
  4. 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.
  5. Bake for 5-6 minutes or until golden brown.
  6. For full instructions : chefsavvy.com

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