Name: Cheesecake Cupcakes
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 tbsp butter, room temp; 5 tbsp sugar; 1/2 cup flour, self-rising; 1/2 tsp vanilla extract; 2 tbsp milk; 3 oz white chocolate candy melts; 3 oz cream cheese, room temp; 6 tbsp sour cream; 1 1/2 tsp vanilla extract; 6 tbsp powdered sugar, sifted; toppings or your choice (strawberries, fruit, nuts, chocolate chips, etc.)

One of my favorite desserts is cheesecake! And although, I love baking all sorts of sweets, cheesecakes aren’t my usual. But, I have attempted making cheesecakes several times. I have mixed the many bars of cream cheese with sugar & eggs, spread out the mixture in my spring form pan & then, place the pan in a water bath in the oven (all while hoping that my cheesecake wouldn’t crack!!)! And overall they have all turned out pretty good, but what they have NOT been…. is quick or easy to make!!!

Cheesecake is typically a very time intensive dessert. However, if you are a cheesecake lover that is short on time, you will definitely want to try this recipe for Cheesecake Cupcakes! I found this recipe in book Cupcakes by Susannah Blake. And while it’s not your traditional “cupcake”, it does have a yellow cake bottom layer that makes it a little more cupcake-y!

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These Cheesecake Cupcakes are light & delicious (a perfect springtime dessert)! The cupcakes can be made in about 30 minutes and chilled until it’s time to serve them. The quick prep & ability to prepare these ahead makes them a perfect dessert to serve when you are entertaining! These Strawberry cheesecake cupcakes would be a great ending to a springtime lunch like chicken salad sandwiches, my turkey-pesto paninis, or even a pasta primavera!

Place cupcake liners (I love these) in each well of the cupcake pan & place about 2 tablespoons of batter in each liner. The bottom layer has to be baked for a short time and then allowed to cool. After the cake is cooled, you can add the cheesecake filling on top of the cake & chill.

Cheesecake Cupcakes Toppings

Once you are done, there are many options for topping your cheesecakes

strawberry (or even other kinds of fruit)
strawberry syrup
chocolate chips
chopped (& roasted) nuts with chocolate & caramel sauce drizzled on top
just about anything else that sounds great to you!

Check out this quick & easy Cheesecake Cupcake recipe, I hope it’s one of your new favorites!!

Print Recipe

Cheesecake Cupcakes

These quick & easy mini cheesecakes are a delicious ending to any meal!!

Prep Time10

Cook Time10

Total Time30

Course: Dessert

Servings: 12 servings

Equipment

cupcake pan, cupcake liners

Ingredients

Cake Base Layer

4 tbsp butter, room temp
5 tbsp sugar
1/2 cup flour, self-rising
1/2 tsp vanilla extract
2 tbsp milk

Cheesecake layer

3 oz white chocolate candy melts
3 oz cream cheese, room temp
6 tbsp sour cream
1 1/2 tsp vanilla extract
6 tbsp powdered sugar, sifted
toppings or your choice strawberries, fruit, nuts, chocolate chips, etc.

Instructions

Cake Layer Instructions

Preheat oven to 350 degrees
Mix butter & sugar until smooth.
Add eggs in & mix until well incorporated.
Gently fold in the flour & mix.
Add vanilla & milk & mix until well incorporated.
Bake for 10 min or until the center of cake is pierced with a toothpick & comes out clean.

Cheesecake Layer Instructions

Heat candy melts in the microwave in 30 second increments until they are melted & smooth, set aside to cool.
Beat cream cheese, sour cream, vanilla, & the sifted powdered sugar together until smooth.
Once the white chocolate has cooled slightly (warm, but not hot), add the chocolate & beat into cream cheese mixture.
Once the cakes are cool, spread cream cheese mixture over each cake & chill for at least 1 1/2 hours.
When ready to serve, top with desired toppings.