Cheesecake Cupcakes

Name: Cheesecake Cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 cupcakes
Ingredients: 2 cups graham cracker crumbs; 2 tablespoons sugar; 1/2 cup butter, melted; FILLING:; 3 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 2 large eggs, room temperature

Total Time Prep: 10 mins. Cook: 15 mins. + chilling

Yield 24 cupcakes

Test Kitchen Approved

These cheesecake cupcakes come together quickly using just seven ingredients. They are a wonderful treat for any occasion.

Ingredients

2 cups graham cracker crumbs
2 tablespoons sugar
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 large eggs, room temperature

Directions

Preheat oven to 375°. In a small bowl, combine graham cracker crumbs, sugar and butter. Press gently onto bottoms of 24 paper-lined muffin cups.
In a large bowl, beat cream cheese, sugar, lemon juice and vanilla until smooth. Add eggs, beat on low speed just until combined. Spoon over crusts. Bake until centers are almost set, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.

Nutrition Facts

1 cupcake: 204 calories, 15g fat (8g saturated fat), 54mg cholesterol, 164mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch.