Cheesecake Stuffed Red Velvet Cupcakes Recipe

Name: Cheesecake Stuffed Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHEESECAKES:; 1/2 cups Graham Cracker Crumbs (3 Sheets); 1-1/2 Tablespoon Butter, Melted; 1/4 cups Plus 2 Tablespoons, Divided; 6 ounces, weight Cream Cheese, Softened; 1/4 cups Sugar; 1/4 cups Plain Greek Yogurt; 1/4 Tablespoons Vanilla; 1 whole Egg; FOR THE CUPCAKES:; 1/2 cups Butter, Softened; 1 cup Sugar; 2 cups All-purpose Flour; 2 Tablespoons Cocoa Powder; 1 teaspoon Salt; 1 teaspoon Baking Soda; 2 whole Eggs; 1/4 cups Plain Greek Yogurt; 1 teaspoon Vanilla; 1 cup Milk; 1 ounce, fluid Bottle Red Food Coloring; Cream Cheese Frosting, To Frost The Cupcakes

Servings: persons

FOR THE CHEESECAKES:
1/2 cups Graham Cracker Crumbs (3 Sheets)
1-1/2 Tablespoon Butter, Melted
1/4 cups Plus 2 Tablespoons, Divided
6 ounces, weight Cream Cheese, Softened
1/4 cups Sugar
1/4 cups Plain Greek Yogurt
1/4 Tablespoons Vanilla
1 whole Egg
FOR THE CUPCAKES:
1/2 cups Butter, Softened
1 cup Sugar
2 cups All-purpose Flour
2 Tablespoons Cocoa Powder
1 teaspoon Salt
1 teaspoon Baking Soda
2 whole Eggs
1/4 cups Plain Greek Yogurt
1 teaspoon Vanilla
1 cup Milk
1 ounce, fluid Bottle Red Food Coloring
Cream Cheese Frosting, To Frost The Cupcakes

1
For the cheesecakes:
2
Preheat oven to 350u00b0F.
3
Combine graham cracker crumbs, butter, and and 2 tablespoons sugar in a small bowl and press into the bottoms of a well greased mini muffin tin. Set aside.
4
In a mixer, beat together cream cheese and remaining 1/4 cup sugar. Stir in yogurt, vanilla, and egg.
5
Spoon onto graham cracker crumbs and bake for 20 minutes. Let cool to room temperature and place in the freezer for at least 1 hour.
6
For the cupcakes:
7
Preheat oven to 350u00b0F.
8
Cream butter and sugar until fluffy.
9
Meanwhile, in a large bowl, whisk together flour, cocoa powder, salt, and soda. Set aside.
10
Blend egg, yogurt, and vanilla into the butter and sugar mixture. Alternately stir in flour mixture and milk, beginning and ending with the flour mixture. Stir in red food coloring.
11
Pour batter into lined cupcake tins slightly less than halfway full. Place a mini cheesecake into the batter. Cover with batter to fill the tins.
12
Bake for 20-25 minutes, until an inserted toothpick comes out clean.
13
Let cool completely before frosting with cream cheese icing.

1234

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* 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?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE CHEESECAKES:, 1/2 cups Graham Cracker Crumbs (3 Sheets), 1-1/2 Tablespoon Butter, Melted, 1/4 cups Plus 2 Tablespoons, Divided, and more.

Yes, Cheesecake Stuffed Red Velvet 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.

Cheesecake Stuffed Red Velvet Cupcakes

How did you like this recipe?

Frequently Asked Questions