Mini Cheesecake Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 small saucepan (if melting butter on stove)
- 1 spoon or small tamper (for pressing crust)
- 1 wire cooling rack
Ingredients
- 1 cup graham cracker crumbs finely crushed
- 3 tablespoon granulated sugar for crust
- 4 tablespoon unsalted butter melted
- 16 ounce cream cheese softened
- 1/2 cup granulated sugar for filling
- 2 large eggs room temperature
- 1/4 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup fresh berries for topping optional
- 1/2 cup fruit jam or pie filling for topping optional
Instructions
- Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter, stirring until the mixture resembles wet sand.
- Divide the crust mixture evenly among the 12 liners and press firmly into the bottom of each using a spoon or tamper.
- Bake the crusts for 5 minutes, then remove from the oven and let cool slightly while preparing the filling.
- In another medium bowl, beat the softened cream cheese with a mixer on medium speed until completely smooth and creamy.
- Add 1/2 cup sugar, salt, and vanilla extract to the cream cheese and beat until well combined, scraping down the sides as needed.
- Mix in the sour cream on low speed until just incorporated and smooth.
- Add the eggs one at a time, mixing on low speed after each addition just until combined, avoiding overmixing.
- Divide the cheesecake batter evenly over the pre-baked crusts, filling each liner almost to the top.
- Tap the pan gently on the counter a few times to release any air bubbles from the batter.
- Bake for 13–15 minutes, or until the centers are mostly set but still slightly jiggly in the middle.
- Turn off the oven, crack the door slightly, and let the cheesecakes sit inside for 10 minutes to help prevent cracking.
- Remove the pan from the oven and place the cheesecakes on a wire rack to cool to room temperature, about 30–40 minutes.
- Once cooled, transfer the cheesecakes (still in the pan) to the refrigerator and chill for at least 1–2 hours, or until fully set.
- Before serving, remove the paper liners and top each mini cheesecake with berries and a spoonful of jam or pie filling, if desired.
Notes
For best results, ensure all dairy ingredients are at room temperature before mixing to avoid lumps, and mix on low speed once eggs are added to keep the texture silky and prevent too much air from getting into the batter. If you notice cracking, remember it is mostly cosmetic and can be easily covered with toppings like fruit, whipped cream, or chocolate ganache. These mini cheesecakes keep well in the refrigerator for up to 4 days and can be frozen (without fresh fruit) for up to 2 months; thaw in the fridge overnight. You can vary the crust by using vanilla wafers, chocolate cookies, or gluten-free cookies, and swirl in a teaspoon of jam, lemon curd, or Nutella into each cup before baking to create different flavors in one batch.
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