MINI CHEESECAKE CUPCAKES

 PREP TIME: 10 MINUTES
 COOK TIME: 30 MINUTES 
 TOTAL TIME: 40 MINUTES
SERVINGS: 12 CUPCAKES



The best thing is that they are totally customizable! They can even be served plain or with your favorite topping.
Super Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce!

 INGREDIENTSMini Cheesecake Cupcakes

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter melted
• 2 tablespoons granulated sugar
• 16 ounces cream cheese softened
• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract

caramel sauce or strawberry sauce for topping optional

• 3 Ingredient Strawberry Sauce
• 1 cup strawberries halved
• 1/2 teaspoon lemon juice
• 2 teaspoons granulated sugar

Easy Caramel Sauce

• 2 cups light brown sugar
• 1 stick plus 4 tablespoons unsalted butter
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• sea salt for serving if desired

INSTRUCTIONSMini Cheesecake Cupcakes

• Preheat oven to 325 degrees.
• Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil)
• Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin.
• Bake for 5-6 minutes or until golden brown.
• Take out of the oven and cool completely.
• Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
• Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
• Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
• Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
• Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.

Ingredient Strawberry Sauce

• Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.
• Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.

Easy Caramel Sauce

• Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn't getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).

Stir in vanilla.

• Take off of the heat and allow to cool in the saucepan. Transfer to a container and place in the refrigerator to firm up and cool.

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