Description
These bite-sized mini cheesecake cupcakes feature a creamy cheesecake filling atop a buttery graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Stir until the crumbs are evenly coated.
- Spoon about 1 tablespoon of the crust mixture into each muffin liner and press down firmly to form the crust.
- In a mixing bowl, beat the softened cream cheese with 1/3 cup sugar until smooth. Add sour cream, egg, vanilla extract, and salt; mix until well combined and creamy.
- Divide the cheesecake batter evenly among the crusts. Bake for 16-18 minutes, or until centers are set. Cool completely, then chill in the refrigerator for at least 2 hours before serving.
Notes
- Perfect for parties and gatherings.
- Easy to make and sure to delight any dessert lover.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 165
- Sugar: 13g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg