Creamy and delicious, these cheesecake cupcakes with two taste variations will brighten your day! They are very easy to make with simple ingredients, perfect for parties and gatherings.
What kind of dessert is that
These are mini cheesecakes, prepared in a muffin tin and in paper cases. They are easier than the regular cheesecake and already divided into portions: perfect for parties!
I decided to experiment with two tastes: morello cherry with chocolate chips and caramelized apples. I prepared the same base for all cupcakes, the difference was only in the topping.
The recipe is quite simple and relatively quick to make.
Ingredients
You need simple ingredients for the cheesecake base:
- cream cheese
- sour cream
- wafers: vanilla or the so popular in some countries honey or caramel wafers
- one egg
- granulated sugar
- vanilla
The two toppings are also quite simple: one is made with a fresh apple, brown sugar, cinnamon and cookie crumbs and the other is chocolate chips and morello cherry jam. Don't worry about the cherry, you can use strawberry or raspberry instead!
Preparation summary
- The crust of these mini cheesecakes is made of just wafers: no butter. This works quite well since the desserts are made in cupcake cases.
- The filling is a classic cheesecake that you simply need to whisk : no mixer necessary.
- Once you make the cheesecakes and spoon them into the cases, prepare the apple topping. Sprinkle it on half of the cupcakes and on the other half: chocolate chips.
- The rest is just baking, letting cool, refrigerating and serving.
👉Find the detailed instructions below the post, in the recipe card!
This is a very simple recipe in two variations which I am sure you would love!
Here are few more individually portioned desserts that you might enjoy too:
- Healthy Petit Fours
- Individual Pumpkin Cheesecakes
- 4-ingredient No Bake Chocolate Tarts
- Cream Cheese Brownie Tarts with Peach Garnish
- Keto Peanut Butter Cups
📝 Recipe
Cheesecake cupcakes
Ingredients
For the crust and the filling
- 5,6 oz/ 160 g vanilla wafers, or honey wafers (see notes)
- 14 oz/ 400 g cream cheese
- ⅔ cup/ 160 g sour cream
- ¾ cup/ 150 g granulated sugar
- 1 large egg
- 2 tsp vanilla extract
For the apple crumb topping:
- 2 tablespoon brown sugar
- ½ apple
- 2 tablespoon cookie crumbs, or graham cracker/ bread crumbs
- ½ teaspoon ground cinnamon
For the morello cherry topping:
- 2 tablespoon mini chocolate chips
- ¼ cup/ 80 g morello cherry jam
Instructions
- Line a 12 cup muffin tin with paper cases. Preheat the oven to 360° F/ 180°C.
- Break the wafers into small pieces or into large crumbs (by hand or in a food processor) and spread them at the bottom of each muffin case.
- Combine cream cheese with sugar and whisk until smooth. Add vanilla extract, and sour cream. Continue whisking until all ingredients are well incorporated. At the end add the egg and whisk until just combined.
- Spoon the batter into the muffin cases, over the wafer crumbs.
- Cut the apple into very small pieces and combine it with the brown sugar, cinnamon and cookie/ cracker crumbs. Spread the topping over 6 of the cupcakes.
- Sprinkle the mini chocolate chips onto the other half of the cups.
- Bake for around 30 minutes or until the mini cheesecakes are slightly jiggly only in the center. Switch off the oven and let them stay inside for another 30 minutes with the door half open. Remove from the oven and from the muffin tin and let them cool on a rack for an hour or so.
- Refrigerate in closed containers for 4-6 hours.
- Spread morello cherry jam on top of the cheesecakes with chocolate chips before serving.
Notes
- Store the cheesecake cupcakes in closed containers in the fridge.
- Vanilla wafers can be broken into crumbs in a food processor. If using honey or caramel wafers, that might not work as they are sticky so you would need to simply break them into pieces.
- You can use any other jam instead of morello cherry jam.
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