Mini Cheesecake Cupcakes Recipe

Name: Mini Cheesecake Cupcakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 cupcakes
Ingredients: 1 cup graham cracker crumbs; 4 tablespoons unsalted butter, melted; 2 tablespoons granulated sugar; 16 ounces cream cheese, softened; ½ cup sour cream; ¼ cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; caramel sauce or strawberry sauce for topping, optional; 1 cup strawberries, halved; ½ teaspoon lemon juice; 2 teaspoons granulated sugar; 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

Ingredients

1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
16 ounces cream cheese, softened
½ cup sour cream
¼ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
caramel sauce or strawberry sauce for topping, optional
1 cup strawberries, halved
½ teaspoon lemon juice
2 teaspoons granulated sugar
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

PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 12 cupcakes

Instructions

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.
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.
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.