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Vanilla Bean Cheesecake Cupcakes: A Delightful Dessert Recipe to Satisfy Your Sweet Tooth

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These mini cheesecake cupcakes feature a buttery graham cracker crust and a rich, creamy filling, topped with light whipped cream. Perfectly portioned for any celebration, these delightful treats are sure to impress your guests!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla bean paste (or 1 vanilla bean, seeds scraped out)
  • ½ cup sour cream
  • ¼ cup heavy cream
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or fresh berries for garnish (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and resemble wet sand.
  3. Scoop about 1 tablespoon of the crust mixture into each cupcake liner. Press down firmly to create an even layer.
  4. Bake the crusts for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.
  6. Add the granulated sugar and beat until well combined, about 1 minute.
  7. Add the eggs one at a time, mixing well after each addition.
  8. Stir in the vanilla bean paste until evenly distributed.
  9. Add the sour cream and heavy cream, mixing on low speed until just combined.
  10. Once the crusts have cooled, fill each cupcake liner with the cheesecake mixture, about ¾ full.
  11. Tap the muffin tin on the counter to release any air bubbles.
  12. Bake at 325°F (160°C) for 18-20 minutes, until the edges are set but the centers jiggle slightly.
  13. Turn off the oven and crack the door open. Let the cupcakes cool in the oven for about 30 minutes.
  14. Remove from the oven and let cool completely at room temperature. Transfer to the refrigerator to chill for at least 2 hours, or overnight.
  15. In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
  16. Beat on medium-high speed until soft peaks form, about 3-5 minutes.

Notes

  • For best results, chill the cupcakes overnight to enhance the flavor.
  • Feel free to garnish with chocolate shavings or fresh berries before serving.

Find it online: https://www.crispplates.com/vanilla-bean-cheesecake-cupcakes/