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mini cheesecake cupcakes from The Jewish Kitchen
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Mini Cheesecake Cupcakes

Rich, creamy cheesecake cupcakes are topped with fresh whipped cream and berries and are the perfect four-bite ending to delicious meal. These are also perfect for holiday buffets, dressing up a dessert and champagne party, or even a bridal or baby shower. Make more than one batch--they'll be the first things to go!
Course Desserts
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12 cupcakes

Ingredients

For the crust

  • 1 cup graham cracker crumbs about 10 crackers
  • 1 tbsp. sugar
  • 4-5 tbsp. unsalted butter, melted

For the filling

  • 2 packages cream cheese 8 ounces, at room temperature
  • 1 cup sugar
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. lemon zest
  • 2 large eggs

For the whipped cream (Optional)

  • 1 cup whipping cream
  • 1 tbsp. sugar
  • fresh berries or pie topping (optional)

Instructions

  1. Preheat the oven to 350 degrees. Place a paper cupcake liner in each of 12 muffin cups.
  2. Combine the butter, sugar, and graham cracker crumbs together in a bowl with a fork. Divide evenly into each muffin cup and pat down gently with the fork. Bake for 8 minutes. Remove from oven and let cool.
  3. While crust cools, beat cream cheese using an electric mixer on medium speed until fluffy. Add sugar, vanilla, and lemon zest. Add eggs, one at a time, beat well after each egg is added.
  4. Spoon cream cheese mixture over crust. Bake for 20 minutes.
  5. Allow cupcakes to cool completely. I like to refrigerate mine for at least 4 hours before topping with whipped cream and berries.

Recipe Notes

For the whipped cream: Pour one cup of whipping cream into an electric mixer, Using the whisk/beater attachment, beat on high, gradually adding the sugar. Beat until medium-stiff peaks form. Do not overbeat.

Crust Variations:  If you you don't want to make a graham cracker crust, you can simply put a whole Oreo (Golden or Regular) or a Nilla Wafer at the bottom of the muffin liner (flat side down) and it will form a crust by itself as the cheesecakes bake in the oven.

Do not pre-bake the cookie by itself as you would the graham cracker crust; simply put the cookie in the liner and proceed to making the batter and baking the cheesecakes.  This is one of those great tricks for when you're short on time and it works like a charm.