Simple & Creamy Cheesecake Cupcakes
Cream cheese and graham cracker cheesecake cupcakes with strawberry topping, baked in a muffin tin for easy serving.
Ingredients
Crust
- 1 cup graham cracker crumbs 120g
- 1/4 cup salted butter, melted 57g
- 2 tablespoons light brown sugar 25g
Cheesecake Filling
- 2 blocks cream cheese, softened 8 oz each, 454g total
- 1/2 cup granulated sugar 100g
- 1 teaspoon vanilla extract
- 2 large eggs
Topping
- Strawberry pie filling for topping
Instructions
Crust
Preheat oven and liners:
Heat oven to 325°F (165°C). Place 12 cupcake liners in a standard muffin tin.Mix graham cracker crust:
Combine graham cracker crumbs, brown sugar, and melted salted butter in a small bowl until mixture looks like wet sand. A fork works well.
Cheesecake Filling
Press crust into liners:
Portion about 3 teaspoons of crust into each liner. Press down firmly with a spoon or your fingers.Beat cream cheese mixture:
In a large bowl, beat cream cheese, granulated sugar, and vanilla extract on medium speed until smooth, scraping down the sides as needed.Add eggs on low speed:
Lower speed to low. Add eggs one at a time, mixing only until each is incorporated. Avoid overmixing; the batter should be smooth, not airy.Fill liners with batter:
Divide cheesecake batter over the crusts, filling liners nearly full. A little overflow is fine; cupcakes won't puff much.Bake until slightly jiggly:
Bake for 20 minutes. Do not insert a tester; a gentle wobble signals doneness.
Topping
Cool then refrigerate:
Let cupcakes cool in the pan for 10 minutes, then refrigerate for at least 3 hours to firm up and enhance flavor.Top with strawberry filling:
Once fully cold, top each cupcake with strawberry pie filling.