Cheesecake Cupcakes
User Reviews
4.8
45 reviews
Excellent
Cheesecake Cupcakes
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Individual cheesecakes made in a muffin tin with a Nilla wafer crust, creamy and tangy filling and rich cream cheese frosting.
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Ingredients
Crust:
- 1 1/2 cups vanilla wafer cookie crumbs
- 1/4 cup unsalted butter , melted
Filling:
- 16 ounces cream cheese , softened
- 1 cup vanilla Greek Yogurt
- 1 cup sugar
- 2 large eggs , room temperature
- 1 teaspoon vanilla or almond extract
- ¼ teaspoon fine sea salt
- cooking spray
Cream Cheese Frosting:
- 4 ounces cream cheese , room temperature
- 1/4 cup unsalted butter , room temperature
- 2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- pinch fine sea salt
Instructions
Crust and Cheesecake Filling:
- Preheat the oven to 325°F and line 20 muffin tins with liners. Spray lightly with the cooking spray.
- Start by making the crust. In a medium mixing bowl, combine the vanilla wafer crumbs with the butter until all are wet. Evenly divide between muffin tins, pressing into the bottom.
- Next, make the cheesecake. In the bowl of stand mixer fitted with the paddle attachment or a large mixing bowl with electric hand mixer, beat the cream cheese until smooth. Add the sugar and yogurt, blending well again. Add the eggs and extract, blending until smooth, approximately 2-3 minutes.
- Evenly divide between muffin tins.
- Bake for 20-22 minutes or until tops are set and not jiggly. Remove and allow to cool for 30 minutes, then transfer to the refrigerator to set, approximately 2-3 hours or overnight.
Cream Cheese Frosting:
- Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla and salt. If the mixture is too thick, add 1 tablespoon of milk or cream until a smooth texture. Set aside.
- Remove the cheesecakes from the muffin tins and carefully peel off the liners, if desired.
- Place the cream cheese frosting into a piping bag or a plastic storage bag and cut the corner at an angle, about 1 inch wide.
- Pipe frosting into just the centers and garnish with fresh fruit, mint, candy or sauces.
- If you've tried this recipe, come back and let us know how they are in the comments or star ratings.
Equipments used:
Nutrition Information
Show Details
Calories
461kcal
(23%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
306mg
(13%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
911IU
(18%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 306mg | 13% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 911IU | 18% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
45 reviews
Excellent
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