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Easy Cheesecake Cupcake Recipe (No Bake)

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Cheesecake Cupcake Recipe With Graham Cracker Crust Recipe Loving
Cheesecake Cupcake Recipe With Graham Cracker Crust Recipe Loving from recipeloving.blogspot.com

Description

This easy cheesecake cupcake recipe is perfect for those who love cheesecake but don't want to spend hours in the kitchen. These bite-sized treats are a great addition to any party or gathering. The best part is that they're no-bake, so you don't have to worry about turning on the oven!

Prep Time

15 minutes

Cook Time

0 minutes

Ingredients

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, cold

Equipment

  • Cupcake liners
  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Spatula

Method

  1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well.
  2. Line a muffin tin with cupcake liners. Spoon the graham cracker mixture into each liner and press down to form a crust.
  3. In a separate mixing bowl, beat the cream cheese with an electric mixer until smooth.
  4. Add the powdered sugar and vanilla extract to the cream cheese and beat until well combined.
  5. In another mixing bowl, beat the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until well combined.
  7. Spoon the cheesecake mixture into each cupcake liner over the graham cracker crust.
  8. Refrigerate the cupcakes for at least 2 hours or until firm.
  9. Garnish with fresh fruit or whipped cream before serving.
  10. Enjoy!

Notes

  • You can use any type of fruit as a topping, such as strawberries, blueberries, or raspberries.
  • Make sure the cream cheese is softened before mixing to avoid lumps in the cheesecake mixture.
  • For a chocolate twist, add 1/4 cup cocoa powder to the graham cracker crust mixture.

Nutrition Info

  • Serving size: 1 cupcake
  • Calories: 190
  • Total fat: 14g
  • Saturated fat: 8g
  • Cholesterol: 45mg
  • Sodium: 130mg
  • Total carbohydrate: 14g
  • Dietary fiber: 0g
  • Total sugars: 11g
  • Protein: 2g

Recipes FAQ

Can I use a different type of cookie for the crust?

Yes, you can use any type of cookie crumbs for the crust. Oreo cookies or vanilla wafers work well.

Can I make these cupcakes ahead of time?

Yes, you can make these cupcakes up to 2 days ahead of time. Store them in an airtight container in the refrigerator.

Can I freeze these cupcakes?

Yes, you can freeze these cupcakes for up to 3 months. Thaw them in the refrigerator before serving.

Recipe Tips

  • For a smoother cheesecake mixture, make sure the cream cheese is at room temperature before mixing.
  • Don't overmix the whipped cream or it will become grainy.
  • If you don't have a muffin tin, you can use a mini cheesecake pan or silicone cupcake liners.
  • For a fun twist, add a teaspoon of lemon zest to the cheesecake mixture.

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