Mini Cheesecake Cupcakes

Mini cheesecake cupcakes are adorable and very easy to make. Compared to a full size cheesecake, these are a fraction of the effort. No water baths, no meticulous beating of cream cheese just to make the batter, bake, and chill. No biggie at all.

You can make these up to 3 days in advance and store in the fridge.

Mini Cheesecake Cupcakes

By Bree

Ingredients:

1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
3 tablespoons sugar
Pinch salt
2 (8-ounce packages) cream cheese, room temperature
2/3 cup sugar
1 vanilla bean, split and seeded
2 eggs, room temperature
2 teaspoons vanilla
2 cups fresh strawberries, raspberries, and blueberries
2 tablespoons sugar
Zest from one lemon

Directions:

Preheat oven to 325°F. Line one muffin tin with paper liners.

Mix together graham cracker crumbs, melted butter, sugar and salt. Add 2 tablespoons graham cracker mixture into bottom of paper cups. Press firmly.

Using electric mixer, beat cream cheese, sugar and vanilla bean until light and fluffy. Add eggs and vanilla. Beat well.

Spoon batter into cups filling 3/4 full. Bake for 22 to 24 minutes, or until the centers are just set. Cool in pan. Then transfer to plate and chill for 4 hours or overnight.

20 minutes before serving, toss berries with sugar and lemon zest. cheesecake-cupcakes_9

You Might Also Like

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.

COMMENTS

Leave a Reply

Your email address will not be published. Required fields are marked *