I have to thank my brother for having a birthday yesterday… it’s been quite a while since I’ve made some cheesecake (and just as long since I’ve eaten it). Every weekend I have to talk myself out of making a full-sized cheesecake, mostly because I would devour the whole damned thing before Monday morning.
I’ve never really considered making cheesecake in cupcake sized portions, but now that I have this ridiculously easy cheesecake cupcake recipe in my back pocket, I’ll have a harder time talking myself out of having a cheesecake weekend every weekend.
Just like every cheesecake recipe, this one starts with some cream cheese… Surprise!
To make a good cheesecake mix, all you have to do is make sure you beat it enough after each additional ingredient (cream cheese, sugar, egg, egg).
An easy solution to a “crust” for these things is to take your favorite cookie and throw it on the bottom… half of an Oreo works wonders… as do vanilla wafers. After the cookie, pour in some of the cheesecake mixture, leaving about 1/4 inch from the top.
Bake it in the oven at 350ºF for about 20 minutes (or until the center is just set). Take it out and let them cool completely before you add the jam/fruit.
Just before serving, top it with some powdered sugar and then go to town. The powdered sugar is really just for cosmetic reasons… but hell, you may as well go all out at this point.
As a warning, if you’re anything like me these smaller portions aren’t going to save you any calories… it just requires you to eat 2-3 per sitting… and you will!
Smooth and creamy cheesecake cupcakes topped with raspberry jam and fresh raspberries.