Cheesecake Cupcakes – a delicious recipe with unsalted butter, graham crackers, cream cheese, sugar, flour, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Insert liners into a medium cupcake pan.
3
Combine the butter and graham crackers in a small bowl.
4
Evenly sprinkle 1 heaping teaspoons of the mixture on the bottom of the cupcake liners.
5
In a large bowl combine the cream cheese, sugar, flour, vanilla and almond extract with an electric mixer on medium speed until smooth.
6
In a separate bowl combine the egg whites and cream of tartar.
7
With clean beaters, mix on high speed until stiff peaks form.
8
Carefully fold the egg white mixture into the cream cheese mixture.
9
Carefully spoon the batter into the cupcake liners until three-quarters full.
10
Bake for 20-25 minutes or until the edges of the cupcakes are puffed but the centers look moist.
11
Cover and chill in the fridge.
1072
kcal
Calories
63
g
Fat
63
g
Carbs
68
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 12 graham crackers, finely crushed, 2 (8 ounce) packages cream cheese, 1 cup sugar, and more.
Yes, Cheesecake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
