This New York style Mini Cheesecake Cupcakes with graham cracker crust are creamy, rich, dense, sweet, and slightly tart!
I love an individual serving of dessert, first, they are portion controlled and secondly, I think they look cute, like a nice pick me up treat.
These cheesecake treats or little cheesecake bites, call it what you may, are just that!
Which brings us to today’s recipe- Mini cheesecake cupcakes!
I’m back with another recipe using my good ‘ol muffin pan, the use of which is apt here when it comes to overindulging in cheesecake, keeping the serving size under control.
Making a cheesecake recipe from scratch is so easy. Once you have a few tips and tricks up your sleeve, I bet you will always want to bake your own cheesecake at home.
- How to make cheesecake cupcakes?
- Step by step instructions to make cheesecake cupcakes
- How to make cheesecake cupcakes?
- Mini Cheesecake Cupcakes
How to make cheesecake cupcakes?
Making a cheesecake needs 2 elements-
- Cheesecake crust – an easy crust that combines crushed graham crackers or digestive biscuits, melted butter and sugar. You can add flavorings like ground cinnamon etc here.
- Cheesecake filling – You simply need to mix cream cheese, sugar, eggs and vanilla extract. I’ve added sour cream for that New York style cheesecake, making it smooth and creamy.
You can then add any toppings of your choice, like strawberry sauce, caramel, blueberry topping, cherry pie topping etc
Here’s my take on the classic cheesecake with refreshing flavors of strawberries and kiwis. I baked these miniature cheesecakes to celebrate my son’s 18th month birthday 😀
Instead of wondering where to buy mini cheesecakes, I hope you will try making it at home. This is the best mini cheesecake recipe that I have ever tried, for reasons mentioned above! I hope you guys will love it as much 🙂
Step by step instructions to make cheesecake cupcakes
1.Preheat the oven to 350 degrees F.
2.Line 2 muffin pans with silicone/ paper liners. (preferably silicone)
3.Combine the graham crackers with melted butter and sugar.
4.Gently scoop in about 2 tablespoons of the Graham cracker mixture in the muffin liners, and press it with the back of a spoon.
5.Bake for 5 minutes, during this time, prepare the filling. In a mixing bowl, beat the cream cheese and sugar on low speed until smooth with a hand blender or electric mixer.
6.Add the eggs, one at a time and beat well to mix.
7.Add the sour cream and beat well to mix.
8.Add the vanilla extract and mix everything well once again.
9.Pour about 2 tablespoons of filling in the prepared graham cracker crust.
10.Using a small spoon pour tiny drops of both the puree and swirl with the help of a toothpick/wooden skewer.
11.Bake until the cheesecake filling is almost set, about 20 to 25 minutes. Transfer to a wire rack and let it cool completely in the muffin tin. Refrigerate it at least for 2 hours before serving.
NOTES
1.Use low to medium speed the entire time whilst mixing ingredients.
2.Do not beat on high speed or over beat as that will incorporate air into the mixture.
3.Do not over bake as that will result in a dry cheesecake causing it to crack, remove it from the oven as soon as the filling is set.
4.It is important that all the ingredients should be at room temperature to avoid the formation of lumps in the filling.
5.Whilst pureeing the fruits, adjust the sugar according to the tartness of the fruit being used, You may use any other fruit.
6.I’ve mentioned ‘preferably silicone liners’ as I’ve tried this before with paper liners, and somehow I had a difficult time to unmold them, but this was far much easier with the use of silicone liners.
How to make cheesecake cupcakes?
Mini Cheesecake Cupcakes
Ingredients1x2x3x
For the crust
- 1 cup of finely crushed Graham crackers/ digestive biscuits.
- 4 tbsp melted butter
- 2 tbsp granulated cane sugar
For the cheesecake filling
- 1 pound cream cheese
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp pure vanilla extract
- Strawberry puree (puree 3 medium strawberries +2 tbsp sugar optional
- Kiwi puree (puree 1 kiwi with 1-2 tbsp of sugar optional
Instructions
- Preheat the oven to 350 degrees F.
- Line 2 muffin pans with silicone/ paper liners.(preferably silicone)
- Combine the graham crackers with melted butter and sugar.
- Gently scoop in about 2 tablespoons of the Graham cracker mixture in the muffin liners, and press it with the back of a spoon.
- Bake for 5 minutes, during this time, prepare the filling. In a mixing bowl, beat the cream cheese and sugar on low speed until smooth with a hand blender or electric mixer.
- Add the eggs, one at a time and beat well to mix.
- Add the sour cream and beat well to mix.
- Add the vanilla extract and mix everything well once again.
- Pour about 2 tablespoons of filling in the prepared graham cracker crust.
- Using a small spoon pour tiny drops of both the puree and swirl with the help of a toothpick/wooden skewer.
- Bake until the cheesecake filling is almost set, about 20 to 25 minutes. Transfer to a wire rack and let it cool completely in the muffin tin. Refrigerate it at least for 2 hours before serving.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Mini Cheesecake Cupcakes
Ingredients
For the crust
- 1 cup of finely crushed Graham crackers/ digestive biscuits.
- 4 tbsp melted butter
- 2 tbsp granulated cane sugar
For the cheesecake filling
- 1 pound cream cheese
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp pure vanilla extract
- Strawberry puree (puree 3 medium strawberries +2 tbsp sugar optional
- Kiwi puree (puree 1 kiwi with 1-2 tbsp of sugar optional
Instructions
- Preheat the oven to 350 degrees F.
- Line 2 muffin pans with silicone/ paper liners.(preferably silicone)
- Combine the graham crackers with melted butter and sugar.
- Gently scoop in about 2 tablespoons of the Graham cracker mixture in the muffin liners, and press it with the back of a spoon.
- Bake for 5 minutes, during this time, prepare the filling. In a mixing bowl, beat the cream cheese and sugar on low speed until smooth with a hand blender or electric mixer.
- Add the eggs, one at a time and beat well to mix.
- Add the sour cream and beat well to mix.
- Add the vanilla extract and mix everything well once again.
- Pour about 2 tablespoons of filling in the prepared graham cracker crust.
- Using a small spoon pour tiny drops of both the puree and swirl with the help of a toothpick/wooden skewer.
- Bake until the cheesecake filling is almost set, about 20 to 25 minutes. Transfer to a wire rack and let it cool completely in the muffin tin. Refrigerate it at least for 2 hours before serving.
Notes
Shahi Rabri is a rich, creamy, thickened, sweetened milk dessert, popular in North India. Learn how to make this classic Indian dessert the easy way out with no cooking involved!
Ideally making rabdi is quite a tedious task, as is the case with a lot of Indian dairy-based desserts. Traditionally, rabri is made by the continuous simmering and reducing of milk in a wide thick bottomed pan, whilst collecting the layers of cream, known as lachha malai which form at the sides of the pan. Hence, it is also known as lachhedar rabri.
Now, this process can take at least 2 hours, depending on the quantity of milk, which is quite laborious.
In today’s fast-paced life, who doesn’t like instant stuff? I generally love to make things from scratch, whether it is a pizza base, dinner rolls , marinara sauce or even a pie crust. Today I made an exception!!
This Indian sweet rabri recipe is so simple to make that even a kid can put together.
- So how to make this instant shahi rabri recipe?
- YOU MAY ALSO ENJOY THESE INDIAN SWEETS
- Step by step instructions to Rabri
- HOW TO MAKE RABRI (NO-COOK)?
- Rabri | Rabri Recipe | Instant Shahi Rabri (Rabdi)
So how to make thisinstant shahi rabri recipe?
Simply mix ricotta cheese and sweetened condensed milk in a bowl, add saffron infused milk, cardamom powder, and nuts.
Mix and refrigerate, that’s it!
Rabri made this way will not have the creamy layers, but the ricotta cheese adds a nice grainy texture to this recipe. This rabdi is just as delicious as the one made traditionally.
There is also another way of making instant rabri using milk powder, but that method still requires some cooking.
I made this instant rabri for a party once, and my guests totally loved it! Do try out this recipe, I’m sure you will enjoy it too 🙂
YOU MAY ALSO ENJOY THESE INDIAN SWEETS
- Instant shahi rabri
- Kalakand
- Instant Mango Shrikhand
- Kesar peda
- Chocolate peda
- Badam pista barfi
- Gulab jamun
- Rasmalai
- Rava laddu
- Mango burfi
- No-cook kaju katli
Step by step instructions to Rabri
1.Mix the saffron strands in warm milk and keep aside.
2.In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well.
3.Refrigerate until its ready to be served.
NOTES
1.On refrigeration, this rabri tends to thicken further, dilute with a little milk before serving as per desired consistency, and adjust the sweetness by adding powdered sugar, since the sweetness will decrease on the addition of milk.
2.You may also use vanilla extract, rose essence or kewra essence.
3.You can enjoy this rabdi as it is, or use it as a topping for jalebis, gulab jamun’s, shahi tukda etc.
HOW TO MAKE RABRI (NO-COOK)?
Rabri | Rabri Recipe | Instant Shahi Rabri (Rabdi)
Ingredients1x2x3x
- 16 oz Ricotta cheese
- 10-14 oz of sweetened condensed milk, as per desired sweetness
- 1 tbsp whole milk
- 1/2 cup assorted nuts
- 1 tsp green cardamom powder
- few strands of saffron
- 1/3 cup almonds/pistachios for garnishing
Instructions
- Mix the saffron strands in warm milk and keep aside.
- In a mixing bowl, combine ricotta cheese, sweetened condensed milk, assorted nuts, milk along with saffron, cardamom powder, and mix well.
- Refrigerate until its ready to be served.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Regards,
Freda
Adapted from Poonam’s Kitchen
