Cheesecake Cupcakes

When you hear the words cheesecake cupcake recipe it makes perfect sense if you are a bit intimidated. While it’s not that challenging to make most cupcakes, cheesecake is a whole different beast, right? Well, not so much, as it turns out. These delightful cheesecake cupcakes require just seven ingredients, all of which you likely have in your kitchen.

The hands-on work takes about 10 minutes, with the cook time a maximum of 20. Really the only hard thing about these cupcakes is that you’ll have to wait at least an hour as they chill in the fridge after you cook them. Now, let’s gather our surprisingly simple ingredients and get to work.

Cheesecake Cupcake Ingredients

Crust:

• Graham cracker crumbs: You will need 2 cups of graham cracker crumbs to form a crust.
• Sugar: You will use sugar in two steps in this recipe, so we will mention it twice. For this step, you’ll use 2 tablespoons to sweeten the crust and help it hold together.
• Butter: The butter needs to be fully melted, which you can do in the microwave or on the stove.

Filling:

• Cream cheese: You will need 24 ounces of cream cheese that has been softened prior to use in these cupcakes, so make sure to get it out of the fridge at least half an hour before you start the cooking.
• Sugar: Sugar sweetens the cream cheese filling and balances the acidic ingredients.
• Lemon juice: Lemon juice is always best when squeezed fresh, but bottled is fine if that’s what you have.
• Vanilla extract: Don’t overdo it with vanilla extract; it is a potent flavoring ingredient.
• Eggs: The eggs also have to be room temperature, so get them out of the fridge well before you start the cooking process.

Directions

Step 1: Prepare the graham cracker bases

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First, preheat the oven to 375°F. Then, in a small bowl, combine the graham cracker crumbs, sugar and butter. Press this mixture gently into the bottoms of 24 paper-lined muffin cups.

Step 2: Make the filling, then bake the cupcakes

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In a large bowl, beat together the cream cheese, sugar, lemon juice and vanilla, working until the mixture is smooth. Then add the eggs and beat on low speed just until everything is combined. Spoon the filling over the crusts. Then bake the cupcakes until the centers are almost set, 15 to 20 minutes. Let the cheesecake cupcakes cool for 10 minutes before removing them from the pan to a wire rack to cool completely. Refrigerate them for at least 1 hour before serving this sweet treat.

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Cheesecake Cupcake Variations

• Use chocolate graham crackers or cookies: To add a welcome chocolatey edge to these cupcakes, use chocolate graham crackers or chocolate cookies to make the base.
• Try brown sugar: You can change out the sugar in the filling with brown sugar for a slightly more nuanced sweetness.
• Use almond extract instead: To bring a delightful nuttiness to these cupcakes, use almond extract in place of the vanilla extract.

How to Store Cheesecake Cupcakes

You can store these cupcakes in airtight containers in the fridge for up to six days, and serve them chilled.

Can you freeze these cupcakes?

Absolutely; Cheesecake and cheesecake cupcakes alike take to freezing quite well. You should place them on a baking sheet and freeze them uncovered for several hours, then wrap them in an airtight covering and freeze them for up to two months.

Cheesecake Cupcake Tips

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Why are my cheesecake cupcakes sinking in the middle?

If your cheesecake cupcakes sink in the middle, you are probably overbeating the batter. This incorporates too much air, which can then be released creating that crater during the cooking process.

What should I serve with these cupcakes?

You can’t beat a plate of fresh fruit to accompany these cheesecake cupcakes, especially raspberries and blueberries.

What else can I add to these cheesecake cupcakes?

You don’t want to risk gilding the lily, but a drizzle of chocolate or caramel sauce over the top is probably well in bounds.