Amazing real cheesecake cupcakes with 5 ingredients and only 30 minutes. Just follow these easy step by step photo instructions.
This is a GREAT recipe for two or any smaller household. You only make six real cheesecake cupcakes. Plus, they store and freeze well. But it is easy to double, or triple is you need more.
This is a tasty dessert you can make at home in only 30 minutes with five ingredients. Everybody loves cheesecakes and cupcakes. Great for gatherings with family or friends.
The inspiration recipe appears around the internet as Paula Deen Cheesecake Cupcakes. It appears with raspberry topping, cherry topping, and a few other things. I make a few changes too.
The first several versions call for "butter extract" (so Paula Deen like), well I don't have any, and my store doesn't either. 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. But increase for your needs.
OK, it is cheesecake, and Paula Deen inspired. But maybe a 4 is more correct.
The cream cheese is front and center in this recipe. Buy the good stuff.
And please do not go with the lower or fat-free versions. You will be so sorry.
Top with fresh fruit, raspberries with some raspberry jam, or some cherry pie filling, so be creative.
I like the vanilla wafer but you may want something else or a variety. Some recipes use a whole Oreo or another cookie. Or make a real crust.
Graham Cracker or Oreo Crust: Crush to about rough sand texture 3 slabs of graham crackers or 6 Oreo cookies to make about ⅜ cup crumbs. Add 2 tablespoons melted butter and mix well. Divide equally between cupcake liners and press into the bottom of the liners. Bake for 5 minutes until browning some and firming.
Sit out the egg and the cream cheese at room temperature. The closer to room temp they are when you start the better but 30 minutes will do. Preheating the oven to 350°.
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 ⅓ cup sugar and beat to combine (1 minute).
Now add one egg and ½ 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 ¾ full.
Bake for 20 minutes. The edges should be starting to brown a tiny bit.
Remove from oven and allow to cool in the pan for a few minutes before moving to the refrigerator for at least two hours before serving. Topping of your choice.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Editor's Note: Originally Published February 9, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.