- This easy Cheesecake Cupcakes recipe (mini cheesecakes) is simple to make and customize! They are freezer friendly and perfect for any dessert table, birthday party or baby shower. Try Oreo or Strawberry variations, too!
PREPARATION TIME:
- Prep Time 20 minutes
- Cook Time 30 minutes
- Total Time 1 hour 15 minutes
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup butter melted
Cheesecake
- 16 oz cream cheese (2 8oz/250g packages) room temperature
- 1 cup granulated sugar
- ½ cup sour cream or plain Greek yogurt
- 2 eggs
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- pinch salt
Instructions
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Preheat oven to 325 degrees F and line 20 muffin cups with paper liners.
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In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 10 minutes until dry in the center. Reduce oven temperature to 300 degrees F.
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In a large bowl, beat cream cheese with an electric mixer until smooth.
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Add the sugar, sour cream, eggs, lemon juice, vanilla, and salt and beat on medium-high speed until smooth, 2-3 minutes.
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Divide evenly between muffin cups (they should be about almost full). Bake for 20-22 minutes or until the centers are nearly set.
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Remove from the oven and let cool in the pan for 20-30 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until chilled before serving as desired.
Notes
- *I have updated this recipe since the original was posted, reducing the sour cream from 1 cup to ½ cup. I have found this reduces the chances that they will fall after baking but still results in a creamy filling.
Nutrition Information
- Calories: 176cal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 145mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
