Cheesecake Cupcakes

Yield: 18-20 cupcakes


2 cups graham cracker crumbs

5 tablespoons butter, melted


2 (8-oz.) containers whipped cream cheese

4 eggs

¾ cup granulated sugar

1 tablespoon pure vanilla extract

Top layer:

2 cups (1 pint) sour cream

3 tablespoons granulated sugar

1 teaspoon pure vanilla extract

Whipped cream:

1 cup heavy whipping cream

2 tablespoons confectioners’ sugar

½ teaspoon pure vanilla extract



Preheat oven to 350°F. Place cupcake liners in a cupcake pan and set aside. 

Prepare the crust: In a medium bowl, mix graham cracker crumbs and butter. Add 1 tablespoon crust mixture to each muffin liner and pat down gently with the back of a spoon. Wipe the bowl clean and set aside to use for the filling.

Prepare the filling: Add cream cheese, eggs, sugar, and vanilla to the bowl and beat with a mixer until smooth. Spoon filling into each muffin liner until ¾ full, about ¼ cup filling per liner. Bake 25 minutes. Cool for 10 minutes.

Prepare the top layer: In a small bowl, mix sour cream, sugar, and vanilla by hand. Spoon 1 tablespoon over each cheesecake. Bake 7 more minutes. Cool at room temperature and then refrigerate.

Prepare the whipped cream: In a bowl, beat heavy cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form. Put a dollop on each cheesecake and top with sprinkles. Refrigerate until ready to use.

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