Mini Cheesecake Cupcakes
This New York style Mini Cheesecake Cupcakes with graham cracker crust are creamy, rich, dense, sweet, and slightly tart!
Servings 14 cheesecake cupcakes
Ingredients
For the crust
- 1 cup of finely crushed Graham crackers/ digestive biscuits.
- 4 tbsp melted butter
- 2 tbsp granulated cane sugar
For the cheesecake filling
- 1 pound cream cheese
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp pure vanilla extract
- Strawberry puree (puree 3 medium strawberries +2 tbsp sugar optional
- Kiwi puree (puree 1 kiwi with 1-2 tbsp of sugar optional
Instructions
- Preheat the oven to 350 degrees F.
- Line 2 muffin pans with silicone/ paper liners.(preferably silicone)
- Combine the graham crackers with melted butter and sugar.
- Gently scoop in about 2 tablespoons of the Graham cracker mixture in the muffin liners, and press it with the back of a spoon.
- Bake for 5 minutes, during this time, prepare the filling. In a mixing bowl, beat the cream cheese and sugar on low speed until smooth with a hand blender or electric mixer.
- Add the eggs, one at a time and beat well to mix.
- Add the sour cream and beat well to mix.
- Add the vanilla extract and mix everything well once again.
- Pour about 2 tablespoons of filling in the prepared graham cracker crust.
- Using a small spoon pour tiny drops of both the puree and swirl with the help of a toothpick/wooden skewer.
- Bake until the cheesecake filling is almost set, about 20 to 25 minutes. Transfer to a wire rack and let it cool completely in the muffin tin. Refrigerate it at least for 2 hours before serving.
Notes
1. Use low to medium speed the entire time whilst mixing ingredients.
2. Do not beat on high speed or over beat as that will incorporate air in the mixture.
3. Do not over bake as that will result in a dry cheesecake causing it to crack, remove it from the oven as soon as the filling is set.
4. It is important that all the ingredients should be at room temperature to avoid the formation of lumps in the filling.
5. Whilst pureeing the fruits, adjust the sugar according to the tartness of the fruit being used, You may use any other fruit.
6. I've mentioned 'preferably silicone liners' as I've tried this before with paper liners, and somehow I had a difficult time to unmold them, but this was far much easier with the use of silicone liners.
7.Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml