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Mini Cheesecake Cupcakes

Super Easy Mini Cheese Cake Cupcake. Coated with graham crackers and creamy sharp cheesecakes. Sprinkle with salted caramel sauce, chocolate or strawberry sauce!



Cupcake Mini cheesecake
I like making mini cheesecakes rather than whole cheesecakes. Whole cheesecake can be very scary. Mini cheesecake is the best! Very easy to make and perfect portion sizes.

Cupcake Cheesecake is made in a muffin pan with cupcake liners. It's almost the same size as a cupcake. This recipe will produce 12 perfectly sized cheesecakes. They are perfect for serving the crowd! You can also use mini tin muffins for bite-size cheesecakes.

This mini cheesecake is rich, soft and soft. I fill it with cream cheese and sour cream for a slight odor. If you don't have sour cream, please replace Greek yogurt.

This cheesecake cupcake recipe produces 12 perfectly sized cheesecakes. They are perfect for serving the crowd! The best part of this cupcake cheesecake recipe is all the variations you can make. I listed my favorite flavor combo below!

How to make Mini Cheesecake Cupcake
Make graham cracker crust: Preheat the oven to 325 degrees. Cover the size of a tin muffin with a paper liner. (I recommend using a paper liner on tinfoil). Mix graham crackers, butter, and sugar in a small bowl. The texture must be the same as wet sand. Divide the crust evenly into the bottom of the layered muffin can. Bake for 5-6 minutes or until golden brown. Remove the oven and let it cool completely, set aside.
Cheesecake filling: Meanwhile, collect the cheesecake filling. Then put cream cheese in the mixer with a paddle attachment. Add sour cream, sugar, eggs, and vanilla. Mix until mixed. Make sure to scratch the sides of the bowl. Pour the cheesecake mixture into cold muffin tins (about 2 tablespoons each). Fill almost to the top.
Bake: Place it in the oven and bake for 20 minutes or until the cheesecake is set. They will still sway a little. Don't overcook it. If they start to crack they are ripe. Let them cool in a muffin can completely on a wire cooling rack.
Serve: Place in the fridge to cool and serve cold with your favorite toppings!

INGREDIENTS
Graham Grust biscuits

  • 1 cup of graham cracker crumbs
  • 4 tablespoons of thawed unsalted butter
  • 2 tablespoons of sugar

Cupcake Mini cheesecake

  • Softened 16-ounce cream cheese
  • 1/2 cup sour cream
  • 1/4 cup of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • caramel sauce or strawberry sauce for optional toppings

3 Strawberry Sauce Ingredients

  • 1 cup of strawberries halved
  • 1/2 teaspoon of lemon juice
  • 2 teaspoons of granulated sugar

Easy Caramel Sauce

  • 2 glasses of pink sugar
  • 1 stick plus 4 tablespoons of unsalted butter
  • 1 cup thick cream
  • 2 teaspoons of vanilla extract
  • sea ​​salt to serve if desired


INSTRUCTIONS
Cupcake Mini cheesecake

  1. Preheat the oven to 325 degrees.
  2. Cover a muffin baking sheet with a paper liner. (I recommend using a paper liner on tinfoil)
  3. Mix graham crackers, butter, and sugar in a small bowl. The texture must be similar to wet sand. Divide the crust evenly into the bottom of the layered muffin can.
  4. Bake for 5-6 minutes or until golden brown.
  5. Remove the oven and let it cool completely.
  6. Meanwhile, collect the cheesecake filling. Then put cream cheese in the mixer with a paddle attachment.
  7. Add sour cream, sugar, eggs, and vanilla. Mix until mixed. Make sure to scratch the sides of the bowl.
  8. Pour the cheesecake mixture into a cold muffin can. That will be about 2 tablespoons each. Fill almost to the top.
  9. Place it in the oven and bake for 20 minutes or until the cheesecake is set. They will still sway a little. Don't overcook it. If they start to crack they are ripe.
  10. Let everything cool in the muffin can completely. Place it in the refrigerator to chill and serve cold with your favorite toppings.

3 Strawberry Sauce Ingredients

  1. Add strawberries, lemon juice, and sugar to a small saucepan. Simmer low for 15 minutes, pounding strawberries with the back of a wooden spoon. Remove the heat and allow it to cool.
  2. Place in a food processor and pulse until thick and thick. Place it back in the refrigerator and serve cold.

Easy Caramel Sauce

  1. Add all ingredients except vanilla to the pan. Cook over medium-low heat until stirring occasionally. Around 8 minutes. If the sauce isn't too thick, heat it a little and keep an eye on and make sure to shake it constantly. (The sauce will thicken when it cools in the fridge).
  2. Stir in the vanilla.
  3. Remove the heat and let it cool in the pan. Transfer to a container and place it in the refrigerator to tighten and cool.
This recipe is inspired by chefsavvy

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