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Wednesday, July 5, 2017

Mini Cheesecake Cupcakes



Crust
2/3 cup graham cracker crumbs (about 5 whole crackers)
1 ½ Tbs. sugar
3 Tbs. unsalted butter, melted
Pinch salt
Filing
2 – 8oz packages cream cheese – softened
½ cup sugar
1 tsp. vanilla bean paste or pure vanilla extract
2 large eggs – room temperature
¼ cup sour cream – room temperature
2 tsp. lemon zest
Pinch of salt
Topping
Seedless strawberry and/or raspberry jam
Fresh Strawberries – cut in half lengthwise, fresh raspberries and fresh blueberries


Preheat oven to 325°F and place the rack in the center position. Line a muffin tin with 12 liners. Set aside.
Make the crust: Combine the graham crumbs, 1 ½ tablespoons of sugar and melted butter in a bowl. Divide the mixture evenly among the muffin liners and press it down with the bottom of a ¼ cup measuring cup or the back of a spoon. Set aside.
Make the filling: Place the ½ cup of sugar and the lemon zest into a small bowl and rub together with your clean fingers, until fragrant and slightly damp. Set aside.
Place the softened cream cheese in a large bowl and beat on medium low with a hand mixer or stand mixer fitted with the paddle attachment, until creamy and smooth, about 1-2 minutes. Add the lemon-sugar mixture, salt and vanilla. Mix until thoroughly combined, with the mixer on medium low. Scrape the bowl and paddle, as needed.
Add the eggs, one at a time, with the mixer on low, beating well after each addition. Scrape as needed. Add the sour cream and mix until incorporated. Give the bowl one last scrape to be sure the ingredients are thoroughly combined.
Spoon the mixture evenly into the muffin tins over the crust. I use an ice cream scoop.
Bake for about 18-20 minutes or until centers are almost set. The cheesecakes will rise during baking and are likely to crack a bit. Remove from the oven and set on a rack to cool completely. Chill the cheesecakes in the muffin tin for at least 2 hours or overnight, before removing from the tin and topping. Note: When the cheesecakes are removed from the oven the centers will begin to sink, but this expected and provides the perfect space for the topping.
Remove chilled cheesecakes from liners, if desired and top each cupcake with about a heaping teaspoon of jam, a strawberry halve or a few raspberries, and some blueberries or the topping of your choice. Keep refrigerated until ready to serve.
Notes: If the cheesecakes have been removed from the liners and are allowed to sit on a plate in the fridge for hours, the crust may begin to soften. I’ve found the crust stays crisp much longer in the liner. 


recipe source here 

shared this yummy recipe at
Funtastic Friday 

23 comments:

  1. Always wanted to try a cheese cake recipe but had the fear of messing it up and that I would make too much of it until I saw your post on this delight mini cheese cake... Sad to say that most of the fruits are not always on hand where I live

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    1. that is not good, I am sure that you could most likely substitute with what you do have available thanks for visit

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  2. I made these for a party once and they were such a hit! - not one left over :)

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    1. I am sure, these are definitely great for parties thanks for stopping by

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  3. I have made a form of these mini cheesecakes before (some different ingredients.) Thank-you for reminding me as it has been a very long time. These look absolutely delicious and I didn't think about using multiple kinds of berries.

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    1. I love fruit I am happy to see that i brought back a past baking memory I simply love that thanks for visit

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  4. These look amazing! I love that you topped them with fresh fruit. It's nice to pair cheesecake with something light.

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  5. I always love cheese cake and I think mini version is great, that way we won't indulge too much and is good and easy to serve. The topping make the mini cheese cake very presentable and it has the red and blue, very attractive piece of arts.

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  6. Love that you used fruits as toppings! Sliced mangoes would be perfect, too. :)

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  7. Yum! I love cheesecake, and sometimes a little bit is all you need. They are so cute topped with fresh berries! :)

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  8. What a good idea. Making mini cheesecakes with fresh berries on top. How delicious and pretty too.

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  9. These mini cheesecake are perfect to satisfy my sweet tooth cravings! So yummy and inviting

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  10. Ooh mini cheesecake cupcakes sound right up my street. They would make a lovely addition to a buffet party too. Great job.

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  11. This is such a tasty treat! I would love to make a batch of these for the familty!

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  12. Great recipe and I m going to make it as well

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  13. Girl, this cup cakes look absolutely adorable! They must be delicious too! Thanks for sharing, I will definitely try the recipe!

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  14. Cheese cake’s are delicious and this cup cake version sounds promising! Thanks for sharing

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  15. Such a lovely way to serve cheese especially during parties and gatherings. Love that they are served in singles.

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  16. Am not really a fan of cheese cakes but I must say your recipe is straight forward and easy to understand

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  17. This is perfect because I just bought some seedless Strawberries that are supposed to be for an experimental recipe and I think I know how I'm going to use them now!

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  18. I made cheese cake recently and it was soo good! Will have to try making mini cheesecake cupcakes next!

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  19. These look so delicious! I really want to try one :) I've never made a cheesecake before, but it's 100% on my list!

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  20. These looks really delicious. Cheesecakes are one of my favorite desserts. I love the cheesecakes by CHeesecake Factory. Thery're so delectable.

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