Instructions
- Prepare the Oven and Muffin Pan:
- Preheat your oven to 325°F (163°C).
- Line a 12-cup muffin pan with cupcake liners.
- Make the Crust:
- In a small bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Divide the mixture evenly among the cupcake liners, pressing it firmly into the bottom to form a crust.
- Bake the crusts for 5 minutes, then remove from the oven and let them cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until fully combined and smooth.
- Fill the Cupcake Liners:
- Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake the Cheesecake Cupcakes:
- Bake for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Chill the Cupcakes:
- Once cooled, place the cheesecake cupcakes in the refrigerator for at least 2 hours (or overnight) to fully set.
- Serve:
- Before serving, top each cheesecake cupcake with fresh berries, whipped cream, or fruit preserves, if desired.
Tips:
- You can add a swirl of fruit preserves into the batter before baking for a fun twist.
- These cheesecake cupcakes can be made a day ahead and stored in the fridge for up to 3 days.
Enjoy your mini cheesecakes!
4o