Cheesecake Cupcakes, New York Style mini vanilla cheesecakes with a strawberry or raspberry swirl. Easy made from scratch recipe and ideal for parties

Cheesecake Cupcakes. Cheesecake Cupcakes, New York Style mini vanilla cheesecakes with a strawberry or raspberry swirl. Easy made from scratch recipe and ideal for parties


These are cute little baked New York Style Cheesecakes, with two wonderful fruit sauces, a raspberry and a strawberry sauce.

The recipe itself is very straightforward and easy, and the sauces are flexible so you can swap the strawberries or raspberries for any other soft fruit, such as blueberries, blackberries etc.

Can I use canned, fresh or frozen fruit?

For the sauce, you can use fresh or frozen fruit. It really doesn't matter at all because you will need to heat up the berries in a pan to get a lovely syrup sauce, so fresh, frozen, or even canned is fine.

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The cheesecake recipe is a basic vanilla cheesecake, which goes really well against any fruit sauce which is a little sharp, such as raspberries.

You could swap the vanilla for some chocolate chips and a tablespoon of cocoa powder to give you chocolate cheesecakes. Feel free to play around with the flavors and make a variety.

These little desserts are great if you're planning a party or want to take a variety of mini cheesecakes to a potluck. Perfect for portion control so you can make as many as you need.

Recipe from Adelenne Lee

Prep Time

15 - 20 minutes

Cook Time

Approx 20 minutes

Yield

18

Ingredients

The Crust

1 1/2 cup digestive crumbs or Graham Crackers
8 tablespoons butter, melted

The Filling

2 x 8 ounce packages of full fat cream cheese, room temperature
2/3 cup castor or fine bakers sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
Zest of 1 lemon
1 tbs lemon juice
1/2 cup sour cream, room temperature

The Strawberry or Raspberry Sauce

2 1/2 cups fresh or frozen strawberries or raspberries
1/4 cup sugar
2 Tablespoons lemon juice

Instructions

1. Preheat oven to 350 F.

2. To make the base, mix the crumbs and butter in a bowl. Line 18 cupcake holes and put 1 Tablespoon of crumbs in each cup and press firmly. Bake for 10 mins. Set aside to cool.

3. In a mixer cream the cheese slowly until smooth. Add the sugar and combine, then add eggs, one at a time, and beat till smooth.

4. Add vanilla, lemon zest and juice. Beat until combined, then add the sour cream and combine.

5. Pour mixture into the cups until almost full and level the batter.

Make the strawberry or raspberry sauce

Add all the sauce ingredients into a pan and cook until the fruit breaks down.

Then put 3 little dots, about 1 tsp of sauce on each cheesecake and swirl them with a toothpick before baking.

You can also use other fruit such as blueberries, blackberries etc to your liking, or make a variety.

6. Bake for 20 mins until centre is slightly wobbly.

7. Cool for 15 mins and put in the fridge covered with plastic wrap to chill before serving.

Cheesecake Cupcakes. Cheesecake Cupcakes, New York Style mini vanilla cheesecakes with a strawberry or raspberry swirl. Easy made from scratch recipe and ideal for parties

Recipe Card

Cheesecake Cupcakes. Cheesecake Cupcakes, New York Style mini vanilla cheesecakes with a strawberry or raspberry swirl. Easy made from scratch recipe and ideal for parties

Cheesecake Cupcakes

Yield: 18
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Cheesecake Cupcakes, New York Style mini vanilla cheesecakes with a strawberry or raspberry swirl. Easy made from scratch recipe and ideal for parties

Ingredients

The Crust:

  • 1 1/2 cup digestive crumbs or Graham Crackers
  • 8 tablespoons butter, room temperature

The Filling:

  • 2 ounce x 8 packages of full fat cream cheese, room temperature
  • 2/3 cup castor or fine bakers sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • Zest of 1 lemon
  • 1 tbs lemon juice
  • 1/2 cup sour cream, room temperature

The strawberry or raspberry sauce:

  • 2 1/2 cups fresh or frozen strawberries or raspberries
  • 1/4 cup sugar
  • 2 Tablespoons lemon juice

Instructions

  1. Preheat oven to 350 F.
  2. Mix crumbs and butter in a bowl. Line 18 cupcake holes and put 1 Tablespoon of crumbs in each cup and press firmly. Bake for 10 mins. Set aside to cool.
  3. In a mixer cream the cheese slowly until smooth. Add the sugar and combine, then add eggs, one at a time, and beat till smooth.
  4. Add vanilla, lemon zest and juice. Beat until combined, then add the sour cream and combine.
  5. Pour mixture into the cups until almost full and level the batter.

Make the strawberry or raspberry sauce

  1. Add all the sauce ingredients into a pan and cook until the fruit breaks down.
  2. Then put 3 little dots, about 1 tsp of sauce on each cheesecake and swirl them with a toothpick before baking.

6. Bake for 20 mins until centre is slightly wobbly.

7. Cool for 15 mins and put in the fridge covered with plastic wrap to chill before serving.

Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 244Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 121mgCarbohydrates: 31gFiber: 1gSugar: 23gProtein: 2g

Nutrition information isn’t always accurate

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