Enjoy all the good taste of a cheesecake with the convenience of a cupcake!

Yields1 Serving
Prep Time30 minsCook Time25 minsTotal Time55 mins
 16 oz (2 8 oz packages) of cream cheese; softened but not fully melted
 ¾ cup granulated sugar
 2 large eggs
 1 tsp vanilla extract
 ¼ tsp almond extract
 1 tsp lemon zest
 ¼ cup sour cream
Crust
 1 cup graham crackers crumbs
 1 ½ tsp tsp granulated sugar
 3 ½ tsp butter; melted
Raspberry Swirl
 6 oz fresh raspberries
 2 ½ tbsp granulated sugar
Chocolate
 ½ tsp cocoa powder
1

Instructions:

Line cups in a standard 12- muffin pan with foil cupcake liners.

CRUST:
Preheat oven to 325 degrees F
Use a food processor to crumb enough graham crackers to make 1 cup.
In a small bowl, whisk together the 1 cup graham crackers crumbs, the granulated sugar and the melted butter until evenly moistened.
Add 1 tbsp of the graham crackers mixture to 12 paper lined muffin cups and press along the side of the muffin cups to form a crust.
Bake for 10 minutes and set aside

CHEESECAKE MIXTURE:
In a medium bowl, mix the 2 large eggs and the granulated sugar
Add the softened cream cheese, and sour cream and beat until creamy
Stir in the vanilla extract, almond extract and lemon zest
Follow instructions below for raspberry swirl and chocolate flavor cheesecakes
Divide cheesecake mixture into the muffin tins that is lined with the graham cracker.
Bake for 15-18 minutes until the cheesecake is set, but the center still jiggles.

Raspberry Swirl:
Over medium heat, combine the raspberry and the granulated sugar in a small saucepan
Stir consistently until the sugar is fully dissolved and the raspberry is liquefied. Cool for 10 minutes.
When cheesecake mixture is poured into muffin tins, pour a spoonful of the raspberry mixture on the top of the cheesecake. Use a toothpick to create a swirl

Chocolate Cheesecake:
Add ½ tsp cocoa powder to 1 cup of cheesecake mixture. Pour into muffin cups

Cool cheesecake cupcakes in the pan or on a wire rack.

 

Ingredients

 16 oz (2 8 oz packages) of cream cheese; softened but not fully melted
 ¾ cup granulated sugar
 2 large eggs
 1 tsp vanilla extract
 ¼ tsp almond extract
 1 tsp lemon zest
 ¼ cup sour cream
Crust
 1 cup graham crackers crumbs
 1 ½ tsp tsp granulated sugar
 3 ½ tsp butter; melted
Raspberry Swirl
 6 oz fresh raspberries
 2 ½ tbsp granulated sugar
Chocolate
 ½ tsp cocoa powder

Directions

1

Instructions:

Line cups in a standard 12- muffin pan with foil cupcake liners.

CRUST:
Preheat oven to 325 degrees F
Use a food processor to crumb enough graham crackers to make 1 cup.
In a small bowl, whisk together the 1 cup graham crackers crumbs, the granulated sugar and the melted butter until evenly moistened.
Add 1 tbsp of the graham crackers mixture to 12 paper lined muffin cups and press along the side of the muffin cups to form a crust.
Bake for 10 minutes and set aside

CHEESECAKE MIXTURE:
In a medium bowl, mix the 2 large eggs and the granulated sugar
Add the softened cream cheese, and sour cream and beat until creamy
Stir in the vanilla extract, almond extract and lemon zest
Follow instructions below for raspberry swirl and chocolate flavor cheesecakes
Divide cheesecake mixture into the muffin tins that is lined with the graham cracker.
Bake for 15-18 minutes until the cheesecake is set, but the center still jiggles.

Raspberry Swirl:
Over medium heat, combine the raspberry and the granulated sugar in a small saucepan
Stir consistently until the sugar is fully dissolved and the raspberry is liquefied. Cool for 10 minutes.
When cheesecake mixture is poured into muffin tins, pour a spoonful of the raspberry mixture on the top of the cheesecake. Use a toothpick to create a swirl

Chocolate Cheesecake:
Add ½ tsp cocoa powder to 1 cup of cheesecake mixture. Pour into muffin cups

Cool cheesecake cupcakes in the pan or on a wire rack.

Cheesecake Cupcakes

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