Simple & Creamy Cheesecake Cupcakes
Deliciously small portions of cheesecake that are easy to make and perfect for any gathering.
Ingredients
For the crust
- 1 cup graham cracker crumbs Use plain graham crackers, crushed.
- ¼ cup salted butter Melted butter.
- 2 tablespoons light brown sugar Adds a subtle caramel flavor.
For the filling
- 16 oz cream cheese Two blocks (8 oz each). Use real cream cheese.
- 2 large eggs Room temperature eggs for better mixing.
- ½ cup granulated sugar Regular sugar for sweetness.
- 1 teaspoon vanilla extract Pure vanilla extract recommended.
For the topping
- 1 can strawberry pie filling For topping the cupcakes. Use as desired.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Line a standard muffin tin with 12 cupcake liners.
- In a small bowl, mix graham cracker crumbs, brown sugar, and melted salted butter until evenly coated.
- Scoop about 3 teaspoons of the crust mixture into each cupcake liner and press down firmly.
Filling
- In a large bowl, stir together cream cheese, sugar, and vanilla extract until smooth.
- Beat in eggs one at a time on low speed until just incorporated.
Baking
- Spoon cheesecake batter over the crusts, filling each liner nearly to the top.
- Bake in the preheated oven for about 20 minutes. The center should jiggle slightly.
- Cool in the pan for 10 minutes, then refrigerate for at least 3 hours.
Serving
- Top each cupcake with a spoonful of strawberry pie filling before serving.
Notes
If using an older oven, rotate the tray halfway through baking. For a fancier touch, warm the pie filling before topping.