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cheesecake cupcakes

Cheesecake Cupcakes

Discover why cheesecake cupcakes are a must-try dessert. Explore easy recipes, creative variations, and tips for perfect results every time.
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Prep Time: 15 minutes
Cook Time: 22 minutes
Chilling Time: 2 hours
Total Time: 2 hours 37 minutes
Servings: 12 cupcakes
Calories: 175kcal
Cost: $8

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Muffin tin
  • Cupcake liners

Ingredients

  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • to taste crushed cookies or graham crackers for crust (e.g., Oreos, vanilla wafers)

Instructions

  • Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  • Beat the softened cream cheese and granulated sugar together until smooth.
  • Add the eggs one at a time, mixing gently after each addition to avoid overmixing.
  • Stir in the vanilla extract.
  • If using a crust, place crushed cookies or graham crackers in the bottom of each cupcake liner.
  • Pour the cheesecake batter into the prepared liners, filling about 2/3 full.
  • Bake for 18-22 minutes, until set but slightly jiggly in the center.
  • Allow the cupcakes to cool before refrigerating them for at least 2 hours.
  • Serve at room temperature with your choice of toppings, such as whipped cream or fresh fruit.

Notes

For a gluten-free option, skip the crust or use gluten-free cookies. Customize your cupcakes with various toppings like chocolate sauce, fresh fruit, or caramel. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them for longer storage. For best flavor, let cupcakes sit at room temperature for 20-30 minutes before serving.

Nutrition

Calories: 175kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 90mg | Fiber: 1g | Sugar: 10g | Vitamin A: 365IU | Calcium: 40mg | Iron: 0.5mg
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