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cheesecake cupcake recipe
- Total Time: 52 minutes
- Yield: 12 cheesecake cupcakes 1x
- Diet: General
Description
This easy cheesecake cupcake recipe delivers creamy textures and delicate rosewater-pistachio notes, perfect for stress-free baking. It is ideal for busy families and anyone craving a delicious, individual treat after a long day.
Ingredients
- 12 full sheets graham crackers, finely crushed
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 0.25 cup finely ground pistachios (for crust)
- 24 ounces full-fat cream cheese, softened
- 0.75 cup granulated sugar (for filling)
- 1 large egg
- 1 teaspoon alcohol-free vanilla extract
- 0.5 teaspoon rosewater extract (for filling)
- 1 cup powdered sugar (for glaze)
- 1 teaspoon rosewater extract (for glaze)
- 1–2 tablespoons plant-based milk or water, as needed
- 0.25 cup toasted chopped pistachios (for garnish)
- 1 teaspoon dried edible rose petals (for garnish)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 325(degree)F (160(degree)C). Line a 12-cup muffin tin with paper liners, ensuring they fit snugly.
- Craft the Crust: Combine crushed graham crackers, melted butter, 2 tablespoons sugar, and 0.25 cup ground pistachios. Press 2 tablespoons firmly into each liner, using a glass bottom for a sturdy base. Bake for 5 minutes until golden, then cool.
- Prepare the Creamy Filling: Beat softened cream cheese and 0.75 cup sugar with an electric mixer until smooth, about 2-3 minutes. Scrape down the bowl sides.
- Add Egg and Flavor: Beat in 1 large egg until just incorporated. Stir in 1 teaspoon vanilla extract and 0.5 teaspoon rosewater for a silky texture. Do not overmix (this causes cracks).
- Fill and Bake: Divide the cheesecake filling evenly among the 12 muffin liners over the pre-baked crusts. Bake for 18-22 minutes until the edges are set and the centers slightly jiggle. Avoid overbaking.
- Cool and Chill Cheesecakes: Cool the cheesecake cupcakes in the muffin tin on a wire rack. Transfer to the refrigerator and chill for at least 4 hours, or overnight, until firm.
- Glaze and Garnish: Whisk 1 cup powdered sugar and 1 teaspoon rosewater. Add 1-2 tablespoons plant-based milk or water as needed for a smooth glaze consistency. Peel liners, then drizzle the glaze over each cupcake. Sprinkle with toasted pistachios and dried edible rose petals for garnish.
Notes
Consider gluten-free graham crackers or erythritol for dietary adjustments. Use quality organic cream cheese and local eggs for best flavor. Do not overmix the filling or overbake the cheesecakes to prevent cracking. Any milk can be used for the glaze.
- Prep Time: 25 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 70 mg