Description
These mini cheesecake cupcakes feature a buttery graham cracker crust and a rich, creamy filling, topped with light whipped cream. Perfectly portioned for any celebration, these delightful treats are sure to impress your guests!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste (or 1 vanilla bean, seeds scraped out)
- ½ cup sour cream
- ¼ cup heavy cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or fresh berries for garnish (optional)
Instructions
- Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and resemble wet sand.
- Scoop about 1 tablespoon of the crust mixture into each cupcake liner. Press down firmly to create an even layer.
- Bake the crusts for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.
- Add the granulated sugar and beat until well combined, about 1 minute.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla bean paste until evenly distributed.
- Add the sour cream and heavy cream, mixing on low speed until just combined.
- Once the crusts have cooled, fill each cupcake liner with the cheesecake mixture, about ¾ full.
- Tap the muffin tin on the counter to release any air bubbles.
- Bake at 325°F (160°C) for 18-20 minutes, until the edges are set but the centers jiggle slightly.
- Turn off the oven and crack the door open. Let the cupcakes cool in the oven for about 30 minutes.
- Remove from the oven and let cool completely at room temperature. Transfer to the refrigerator to chill for at least 2 hours, or overnight.
- In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Beat on medium-high speed until soft peaks form, about 3-5 minutes.
Notes
- For best results, chill the cupcakes overnight to enhance the flavor.
- Feel free to garnish with chocolate shavings or fresh berries before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes