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.

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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