I have a fun and ever so pretty recipe to share with you all today. Cheesecake in mini cupcake form. Yum! Seriously these are as delicious as they are beautiful. Wedding Season is upon us and I know many of you host bridal showers and parties of the like during the summer months. I thought these pretty little Cheesecake Cupcakes would make a great addition to the cheesecake category in my recipe file, and would be of help to many of you (and to me…can’t wait to make them again)!
I used one basic cheesecake recipe to make all of the cupcakes pictured here. Then added a delicious chocolate ganache to about half of them and a Raspberry sauce to the other half. As you can see I added a raspberry to some of the cheesecakes with ganache and toffee pieces to others. You can really top these with whatever sounds good to you! Fresh blueberries, caramel and macadamia nuts, white chocolate fondue and strawberries, salted caramel, Peanut Butter Butterscotch Fondue (help me rhonda!), or anything else you would like. The chocolate ganache and raspberry sauce are just suggestions.
As an added bonus, you can make the cheesecake portion several weeks in advance and store them in your freezer. Just thaw and add the different toppings a few hours before you are ready to serve.
Let me show you how to make these pretty desserts happen!
1. Preheat your oven to 350 degrees.
2. Into your blender or food processor, place 30 Oreo cookies. Blend them into fine crumbs. Add 1/3 C melted butter and a dash of salt and stir to combine.
3. Line 30 muffin tins with cupcake liners and spray them with cooking spray.
4. Spoon about 2 Tb of the crumbs into each liner.
5. Spray the bottom of a small measuring cup with cooking spray and press it into each cup to form a nice firm crust.
6. To make the cheesecake batter, place 4 (8 ounce) packages softened cream cheese into your stand mixer or large mixing bowl. Beat on medium speed for 2 minutes, occasionally scraping the bottom of the bowl with a rubber spatula to make sure all of the cream cheese is being incorporated.
7. Add 1 C sugar, 2 tsp vanilla and dash of salt. Mix until smooth and combined, about 1 minute.
8. Add 4 eggs, one at a time and mix just until combined.
9. Fold in 1 C sour cream.
10. Scoop the batter into the liners. Fill each cup 2/3 of the way full.
Like this. 🙂
11. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. They will puff up quite a bit while baking and then sink down slightly while cooling. This is normal, no need to be alarmed. Remove them from the oven and allow them to rest in the tins for 5 minutes. Then place them on a wire rack to cool completely.
12. Cover with plastic wrap and refrigerate for 2-3 hours (and up to overnight). They also freeze super well before the toppings are added. You can make them several weeks in advance, then thaw and add the toppings a couple of hours before you serve.
13. To make the chocolate ganache, place 1 C semi sweet chocolate chips and 3/4 C heavy whipping cream in a glass bowl or measuring cup. Heat in the microwave in 30 second intervals, stirring after each one. (See a picture tutorial HERE). When the chocolate is well incorporated and smooth, add 1 tsp vanilla and a dash of salt. Stir to combine. Allow it to cool for about 10 minutes. It will thicken up a bit as it cools.
14. Spoon the chocolate on to the top of the cheesecakes. Add either a raspberry and mint leaf…
…or a sprinkling of toffee pieces. Refrigerate for 1-2 hours before serving to give the ganache a chance to set.
15. To make the raspberry sauce place 1 Tb cornstarch and 1/4 C sugar in a medium sized sauce pan. Toss together to combine. Add 1 tsp cold water and 1 tsp lemon juice (bottled is fine), and 6 ounces fresh or frozen raspberries. Stir to combine.
16. Heat on the stove over medium high heat, while stirring. Bring to a boil and cook and stir for 1-2 minutes or until the sauce thickens. It should get pretty thick, similar to a pie filling.
17. Add 1 Tb butter, 1 tsp vanilla and a dash of salt. Stir to combine. Allow it to cool, then add to the top of the cheesecakes. Add a fresh raspberry as a garnish. Refrigerate for 1-2 hours before serving.
Pretty and delicious!
Recipe from Jamie Cooks It Up!