Cheesecake Cupcakes {With Strawberry or Salted Caramel Topping}
Decadent, irresistible and utterly delicious these cheesecake cupcakesare the perfect way to prepare dessert for a crowd. I’ve made two versions here, one with a strawberry topping and one with salted caramel. You can’t go wrong if you serve these to your guests!
Cheesecake Cupcakes
First of all, please do not bake these cheesecake cupcakes in foil liners! I learned the hard way. I made these cupcakes for a get together for like 40 people. I made them a day in advance and had poured them into foil liners to bake.
That night they tasted fine and the next day they tasted like the foil so I had to throw all 24 away. Luckily I had made some other cupcakes but still, it was horrible throwing away so many cupcakes.
They should smack a warning across the label of the foil liners, WARNING this may make your food taste like metal. I don’t think I’ve ever even used foil liners, so maybe I got a bad brand or something but I don’t know that I’ll be using them again.
Anyway on to these cupcakes of mouthwatering perfection. During what would be “my last supper” before I die someday, I want cheesecake to be there and every other carb-heavy high calorie comfort food there is for that matter :).
The Toppings
I made this recipe to be creamy and velvety smooth, with just the right amount of sweetness because that is how I prefer my cheesecake. I also couldn’t decide whether to do a caramel topping or a strawberry sauce so I did half of each and I don’t know that I could pick a favorite.
So, in other words try them both (note that each of the sauce recipes make enough for 24 cupcakes, so half if making both). You could even make a different topping like a blueberry, raspberry, caramel apple, Nutella or chocolate sauce.
If you want the actual cheesecakes to have more of a caramelly flavor (if making the salted caramel), you can simply replace the granulated sugar with brown sugar. Enjoy!
What You Need To Make Cheesecake Cupcakes
graham crackers
cream cheese
sugar
flour
sour cream
heavy cream
eggs
butter
All you need is simple and easy ingredients to whip up these easy desserts. Then you just need to decide which topping to go for (recipes for both below).
Top Tips To Remember
Don’t use foil liners, they make the cheesecakes taste like metal!
Make these in advance then top with the topping before serving
You can keep the cheesecakes in the fridge or freeze
Cheesecake Cupcakes
These delicious home baked Cheesecake Cupcakes are sure to impress all your friends and family.
Course: Dessert
Cuisine: American
Keyword: baked cheescake, cheesecake cupcakes
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Servings: 24 Cupckakes
Calories: 157 kcal
Author: Jaclyn
Ingredients
- 2 cups finely crushed graham crackers (from 15 sheets)
- 3 Tbsp granulated sugar
- 7 Tbsp salted butter , melted
- 4 (8 oz) pkg cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 Tbsp all-purpose flour
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Salted Caramel Sauce or Strawberry Sauce , recipes follow
Instructions
- Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.
- Divide graham cracker mixture among 24 paper lined muffin cups, adding a well heaped Tbsp to each (so nearly 2 Tbsp). Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
- In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth.
- Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined.
- Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full.
- Bake in preheated oven 18 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour.
- Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
- Recipe Source: Cooking Classy
Nutrition Facts
Cheesecake Cupcakes
Amount Per Serving
Calories 157Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 4g20%
Cholesterol 45mg15%
Sodium 95mg4%
Potassium 33mg1%
Total Carbohydrates 20g7%
Sugars 15g
Protein 1g2%
Vitamin A5%
Vitamin C0.1%
Calcium2%
Iron2.7%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer
more recipes @ https://www.cookingclassy.com
