Amazing cheesecake cupcakes just in time for Valentine Day. A tasty dessert you can make at home in only 30 minutes with five ingredients. Everybody loves cheesecake and cupcakes.
The inspiration recipe appears around the internet as Paula Deen Cheesecake Cupcakes. It appears with raspberry topping, with cherry topping and a few other things. I make a few changes. First several of the versions call for “butter extract” (so Paula Deen like), well I don’t have any and my store doesn’t either. Most comments and the Food Network version used vanilla extract. Of course, this is cooking for two, so I also cut the recipe in half for a more reasonable “for two” amount.
Rating
OK, it is cheesecake, and Paula Deen inspired…. Daaaaa
Notes: Top with fresh fruit, raspberries with some raspberry jam, or some cherry pie filling, be creative. Also, since you are reading a “cooking for two” blog, the recipe is cut down. You can double or triple this one very easily.
Other Easy Deserts
Chocolate Cherry Pineapple Dump Cake
Healthier Low Fat Brownie with Cream Cheese Frosting Under 200 Calories
Start by preheating the oven to 350. At the same time, set out the egg and remove the cream cheese from the package. The closer to room temp they are when you start the better but 30 minutes max for the egg (Food safety alert).
Line a cupcake pan with cupcake papers and place a vanilla wafer cookie in the flat bottom side down.
Place the cream cheese in a mixing bowl and beat with a hand mixer until fluffy (about 3 minutes). Add 1/3 cup sugar and beat to combine (1 minute).
Now add one egg and 1/2 teaspoon vanilla extract. Mix but be sure to scrape the sides of the bowl.
Spoon the cream cheese mixture into the cupcakes papers with the cookie. Fill to about 3/4 full.
Bake for 20 minutes. Remove from oven and allow to cool in the pan for a while before moving to the refrigerator for at least a few hours before serving. Topping of your choice.
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Easy Cheesecake Cupcakes
Ingredients
- 8 oz cream cheese
- 6 vanilla wafer cookies
- 1 egg
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
- Start by preheating the oven to 350. At the same time, set out the egg and remove the cream cheese from the package. The closer to room temp they are when you start the better but 30 minutes max for the egg (Food safety alert).
- Line a cupcake pan with cupcake papers and place a vanilla wafer cookie in the flat bottom side down.
- Place the cream cheese in a mixing bowl and beat with a hand mixer until fluffy (about 3 minutes).Add 1/3 cup sugar and beat to combine (1 minute).
- Now add one egg and 1/2 teaspoon vanilla extract. Mix but be sure to scrape sides of the bowl.
- Spoon the cream cheese mixture into the cupcakes papers with the cookie. Fill to about 3/4 full.
- Bake for 20 minutes. Remove from oven and allow to cool in the pan for a while before moving to the refrigerator for at least a few hours before serving.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Dahn
I like your version with vanilla extract much better than ones that call for butter extract. I would think butter extract would taste artificial.
DrDan
I really though the vanilla was the right thing also. I don’t have butter extract and don’t think I ever will.
Thanks for the note.
DrDan
Reader note… everybody go check out Dahn blog at Savor The Best