I know that it’s a really long title for just a little cupcake but believe me… these cheesecakes are worth the title. Sometimes, cheesecake can be intimidating to make, but these aren’t hard at all to make (and they taste amazing). So, let me get right to the point: you should seriously make these. They’re good. REALLY good.
For the cheesecake cupcakes (makes 24+):
- 2 1/4 cups grahm cracker crumbs
- 3 Tbsp. sugar
- 6 Tbsp. butter, melted
- 4 (8 oz.) pkg. cream cheese, softened
- 1 1/2 cups sugar
- 3 Tbsp. all-purpose flour
- 4 eggs
- 2 tsp. vanilla
- 1/2 cup sour cream
- 1/2 cup heavy cream
1. Preheat the oven to 350 degrees F. Line 24 cupcake tins with paper liners. 2. Whisk graham crackers with 3 tablespoons of sugar and melted butter. Divide into the cupcake tins (about a heaping tablespoon each). Press the mixture to form an even layer (I used the bottom of a small cup). Bake for 5 minutes. Allow to cool. 2. Mix the flour and 1 1/2 cups sugar together in a small bowl. Beat cream cheese in a different bowl and add flour mixture. Beat in eggs one at a time. Add vanilla, sour cream, and heavy cream and beat until just combined. Tap the bowl on the counter several times to remove bubbles. 3. Divide mixture into cupcake tins and bake for 20-22 minutes (the middle shouldn’t be completely firm, if the tops start to crack, that means the cheesecakes are over baking). 4. Refrigerate (overnight if possible) before serving.
- Strawberries (8 medium?)
- Shortening (1 Tbsp?)
- Chocolate chips (1 cup?)
1. Slice the strawberries into thin slices and place on top of the cheesecakes. 2. Microwave shortening and chocolate chips in a microwave safe bowl on high heat for 30 seconds. Stir. Repeat until the chocolate is completely melted. 3. Drizzle the chocolate on top of the strawberries and refrigerate.