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

  • Author: bakepeek
  • Total Time: 150 minutes
  • Yield: 12 cupcakes 1x

Description

These cheesecake cupcakes feature a buttery graham cracker crust and a rich, creamy filling, making them a perfect mini dessert for any occasion. Topped with whipped cream and fresh berries, they offer a delightful balance of flavors and textures. Enjoy these sweet treats chilled for the best taste!

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
  • ½ cup sour cream
  • 2 large eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split and seeds scraped
  • Whipped cream
  • Fresh berries (strawberries, blueberries, raspberries)
  • Chocolate shavings

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. Press about 1 tablespoon of the crust mixture into the bottom of each cupcake liner, packing it down firmly.
  4. Bake the crusts for 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 and creamy (about 2-3 minutes).
  6. Add the granulated sugar and beat until well combined, scraping down the sides of the bowl as needed.
  7. Mix in the sour cream until fully incorporated.
  8. Add the eggs one at a time, mixing on low speed after each addition until just combined.
  9. Sprinkle in the flour and mix until just combined.
  10. Add the vanilla extract and the seeds from the split vanilla bean, mixing until well incorporated.
  11. Once the crusts have cooled, fill each cupcake liner with the cheesecake mixture, leaving about ¼ inch of space at the top.
  12. Gently tap the muffin tin on the counter to remove any air bubbles.
  13. Bake for 18-20 minutes, or until the edges are set but the centers still jiggle slightly.
  14. Turn off the oven and crack the door open, letting the cupcakes cool in the oven for about 30 minutes.
  15. After 30 minutes, remove from the oven and let cool completely at room temperature. Transfer to the refrigerator to chill for at least 2 hours, or overnight.
  16. Once chilled, top each cupcake with a dollop of whipped cream.
  17. Add fresh berries on top of the whipped cream for an extra touch of sweetness.

Notes

  • For best results, chill the cupcakes overnight to enhance the flavor and texture.
  • Feel free to customize the toppings based on your preference.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

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