I love an individual serving of dessert, first, they are portion controlled and secondly, I think they look cute, like a nice pick me up treat. These cheesecake treats or little cheesecake bites, call it what you may, are just that! Which brings us to today’s recipe- Mini cheesecake cupcakes! I’m back with another recipe using my good ‘ol muffin pan, the use of which is apt here when it comes to overindulging in cheesecake, keeping the serving size under control. Making a cheesecake recipe from scratch is so easy. Once you have a few tips and tricks up your sleeve, I bet you will always want to bake your own cheesecake at home.
How to make cheesecake cupcakes?
Making a cheesecake needs 2 elements-
Cheesecake crust– an easy crust that combines crushed graham crackers or digestive biscuits, melted butter and sugar. You can add flavorings like ground cinnamon etc here. Cheesecake filling– You simply need to mix cream cheese, sugar, eggs and vanilla extract. I’ve added sour cream for that New York style cheesecake, making it smooth and creamy.
You can then add any toppings of your choice, like strawberry sauce, caramel, blueberry topping, cherry pie topping etc
Here’s my take on the classic cheesecake with refreshing flavors of strawberries and kiwis. I baked these miniature cheesecakes to celebrate my son’s 18th month birthday 😀 Instead of wondering where to buy mini cheesecakes, I hope you will try making it at home. This is the best mini cheesecake recipe that I have ever tried, for reasons mentioned above! I hope you guys will love it as much 🙂
Step by step instructions to make cheesecake cupcakes
1.Preheat the oven to 350 degrees F. 2.Line 2 muffin pans with silicone/ paper liners. (preferably silicone) 3.Combine the graham crackers with melted butter and sugar.
4.Gently scoop in about 2 tablespoons of the Graham cracker mixture in the muffin liners, and press it with the back of a spoon.
5.Bake for 5 minutes, during this time, prepare the filling. In a mixing bowl, beat the cream cheese and sugar on low speed until smooth with a hand blender or electric mixer.
6.Add the eggs, one at a time and beat well to mix.
7.Add the sour cream and beat well to mix.
8.Add the vanilla extract and mix everything well once again.
9.Pour about 2 tablespoons of filling in the prepared graham cracker crust.
10.Using a small spoon pour tiny drops of both the puree and swirl with the help of a toothpick/wooden skewer.
11.Bake until the cheesecake filling is almost set, about 20 to 25 minutes. Transfer to a wire rack and let it cool completely in the muffin tin. Refrigerate it at least for 2 hours before serving.
NOTES 1.Use low to medium speed the entire time whilst mixing ingredients. 2.Do not beat on high speed or over beat as that will incorporate air into the mixture. 3.Do not over bake as that will result in a dry cheesecake causing it to crack, remove it from the oven as soon as the filling is set. 4.It is important that all the ingredients should be at room temperature to avoid the formation of lumps in the filling. 5.Whilst pureeing the fruits, adjust the sugar according to the tartness of the fruit being used, You may use any other fruit. 6.I’ve mentioned ‘preferably silicone liners’ as I’ve tried this before with paper liners, and somehow I had a difficult time to unmold them, but this was far much easier with the use of silicone liners.
How to make cheesecake cupcakes?
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook @ Aromaticessence Pinterest @ Aromatic Essence Instagram @ aromatic_essence77 Twitter @ freda_dias Regards, Freda
