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Cheesecake Cupcakes

Cheesecake Cupcakes recipe image
These Cheesecake Cupcakes offer all the rich, tangy flavor of classic New York-style cheesecake in a convenient, bite-sized format. A single vanilla wafer provides a buttery, crumbly base for the luscious cream cheese filling, which is enriched with eggs, sugar, and a hint of lemon and vanilla. Baked in foil liners, they set with a smooth texture and a slight jiggle. Topped with a simple sour cream glaze or fresh fruit, they make an elegant yet easy dessert for parties or weeknight treats. The individual size allows for easy portion control and makes serving a breeze.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 18
Calories: 2345.8
Dietary: Gluten-free, Vegetarian
Description
These Cheesecake Cupcakes offer all the rich, tangy flavor of classic New York-style cheesecake in a convenient, bite-sized format. A single vanilla wafer provides a buttery, crumbly base for the luscious cream cheese filling, which is enriched with eggs, sugar, and a hint of lemon and vanilla. Baked in foil liners, they set with a smooth texture and a slight jiggle. Topped with a simple sour cream glaze or fresh fruit, they make an elegant yet easy dessert for parties or weeknight treats. The individual size allows for easy portion control and makes serving a breeze.
Ingredients
  • 8 ounce Cream cheese, softened
  • 2 Eggs
  • 3/4 cup Sugar
  • 1 tablespoon Lemon juice
  • 1 teaspoon Vanilla
  • 18 To Vanilla wafers
  • 1 cup Sour cream
  • 2 tablespoon Sugar
  • 1 teaspoon Vanilla
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Line a muffin tin with foil cupcake liners; do not use paper liners.
  2. 2
    In a large bowl, beat the softened cream cheese and 3/4 cup sugar together until smooth and creamy.
  3. 3
    Add the eggs, lemon juice, and 1 teaspoon vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
  4. 4
    Place one vanilla wafer at the bottom of each foil liner.
  5. 5
    Spoon approximately 2 tablespoons of the cheesecake batter over the wafer in each cup, filling the liners about halfway.
  6. 6
    Bake in the preheated oven for 15 to 20 minutes, or until the edges are set but the centers still have a slight jiggle.
  7. 7
    Remove from oven and let cool in the pan for 15 minutes. The centers will sink slightly as they cool.
  8. 8
    Meanwhile, prepare the topping by mixing the sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla in a small bowl until smooth.
  9. 9
    Once cooled, top each cupcake with a dollop of the sour cream mixture, or alternatively with cherry pie filling, other fruit preserves, or grated chocolate.
  10. 10
    Refrigerate for at least 30 minutes before serving to allow the flavors to set and the texture to firm up.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 2345.8kcal
% Daily Value *
Total Fat 86.7g134%
Saturated Fat 50.9g255%
Cholesterol 299.1mg100%
Sodium 724.2mg31%
Total Carbohydrate 347.1g116%
Dietary Fiber 149.3g598%
Sugars 113.5g
Protein 70.8g142%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, cupcakes, dessert, cream cheese, vanilla wafer, individual, portable, party food, baking, easy dessert, tangy, creamy, make ahead, no bake crust, vanilla, lemon, eggs, sour cream topping, foil liners, quick dessert
Read it online: https://www.chefs-mate.com/recipe/cheesecake-cupcakes/