Description
Delight in the creamy, rich taste of these vanilla bean cheesecake cupcakes. These mini cheesecakes are perfect for any occasion, offering a velvety texture with a hint of vanilla. They’re easy to make and even easier to enjoy!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp melted butter
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla bean paste
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Make the crust: Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner. Bake for 5 minutes, then set aside.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla bean paste, sour cream, and flour.
- Fill the cupcakes: Spoon the cheesecake mixture over the crusts, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the centers are set. Let cool in the pan for 10 minutes before transferring to a wire rack. Chill in the fridge for at least 2 hours before serving.
Notes
- Make sure the cream cheese is softened to prevent lumps.
- These cupcakes can be topped with fresh berries or whipped cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes