★★★★★ | MINI CHEESECAKE CUPCAKES

★★★★★ | TITLES
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ Super Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce! | #let'scooking

Prep time: 00:10
Cook time: 00:30
Total time: 00:40

Yield: 12 CUPCAKES
Ingredients:
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
## CLICK TO SEE FULL RECIPES ##

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.
3 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.


Calories per serving: 246

Fat per serving: 180

Rated 5/5 based on 70.000 customer reviews

★★★★★ | MINI CHEESECAKE CUPCAKES

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