Easy Classic Cheesecake Cupcakes with Graham Cracker Crust
Make rich, creamy, individual cheesecake desserts using this simple recipe. These cheesecake cupcakes feature a buttery graham cracker crust and a smooth filling, perfect for parties or a simple treat.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 4 hours 40 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners.
- Prepare the crust: In a small bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
- Press about 1 tablespoon of the crust mixture firmly into the bottom of each lined muffin cup. Bake the crusts for 5 minutes. Remove from the oven and let them cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides of the bowl.
- Add the remaining 1/2 cup sugar and sour cream to the cream cheese mixture. Beat until just combined. Mix in the vanilla extract.
- Add the eggs one at a time, mixing on low speed after each addition until the yolk disappears. Do not overmix the batter.
- Spoon the cheesecake filling evenly over the cooled crusts, filling each liner about three-quarters full.
- Bake for 18 to 20 minutes, or until the edges are set but the centers still have a slight jiggle.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cupcakes cool inside the oven for 30 minutes. This step helps prevent cracking.
- Remove the cupcakes from the oven and let them cool completely on a wire rack.
- Chill the cheesecake cupcakes in the refrigerator for at least 4 hours, or preferably overnight, before serving. Top with fruit or sauce if desired.
Notes
- For the smoothest filling, make sure your cream cheese is fully softened to room temperature before mixing.
- If you want a lemon cheesecake cupcakes variation, add 1 tablespoon of fresh lemon zest to the filling mixture.
- These individual portion desserts travel well if kept chilled in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18
- Sodium: 190
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.2
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 55