Description
Indulgent chocolate cheesecake cupcakes blend rich cocoa with creamy cheese, creating a divine dessert that whispers pure comfort. Silky smooth and perfectly portioned, these miniature treats will melt in your mouth and sweep you into dessert bliss.
Ingredients
Scale
Main Ingredients:
- 16 oz cream cheese
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 1/3 cup unsalted butter
- 2 tbsp granulated sugar
Topping Ingredients:
- 1/2 cup sour cream
- 2 tbsp powdered sugar
- 1/4 cup fresh berries (optional)
Instructions
- Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the mixture resembles wet sand.
- Press a tablespoon of the graham cracker mixture into the bottom of each cupcake liner, creating a compact crust.
- Blend cream cheese and sugar in a large mixing bowl until smooth and creamy, ensuring no lumps remain.
- Incorporate eggs one at a time, mixing thoroughly after each addition, then gently fold in vanilla extract.
- Carefully pour the cheesecake batter over the prepared crusts, filling each liner about 3/4 full.
- Bake for 18-22 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from the oven and allow cupcakes to cool completely at room temperature for approximately 1 hour.
- Whisk sour cream and powdered sugar together to create a smooth topping.
- Once cooled, spread the sour cream mixture evenly over each cheesecake cupcake.
- Garnish with fresh berries if desired, then refrigerate for at least 2 hours before serving to allow the cupcakes to set properly.
Notes
- Adjust crust texture by pressing firmly to create a solid, compact base that holds together when biting.
- Ensure cream cheese is at room temperature for smoother mixing and preventing lumpy batter.
- Avoid overmixing after adding eggs to prevent air bubbles that can cause cracking during baking.
- Use a water bath method by placing the muffin tin in a larger pan with hot water to create more even, gentle heating and prevent surface cracks.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg