Independence Day is just around the corner, and everyone is trying to decide what red, white and blue desserts they should bring to their 4th of July party. Cheesecake cupcakes topped with cherries and blueberries sounds like the perfect treat to go along with fireworks this year! These cupcakes have a creamy smooth texture and a lovely graham cracker crust. With the variety of classic, cherry and blueberry topping; everyone will be satisfied.
This year my parents, sister and my sister’s boyfriend are going to come over for the 4th of July. My husband and I want to smoke a big ol’ brisket on our Traeger, and what better excuse to do that than Independence Day. More importantly, we needed a nice simple dessert that could be devoured after this amazing brisket, and that is when the cheesecake came into play.
My sister’s boyfriend loves cheesecake. And when I say loves, I mean LOVES it. One day several years ago, I apparently had stolen the last piece of cheesecake in the refrigerator that he was expecting to eat. So making cheesecake cupcakes sounds like the right thing to do. After all, I do owe him a piece of cheesecake, right?
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- Cherry Pie Filling
- Blueberry Pie Filling
Instructions
- Preheat oven to 325° F and line your muffin tins with cupcake liners.
- Grind graham crackers until they are a fine crumb.
- Mix graham cracker crumbs and granulated sugar together in a bowl.
- Pour melted butter into graham cracker mixture and stir until fully blended.
- Put a tablespoon of the graham cracker mixture in the bottom of each cupcake liner.
- Gently press down the graham cracker crumbs to create a crust.
- Bake graham cracker crust for 5-6 minutes. Let cool completely.
- Cream together the cream cheese, sour cream and sugar.
- Add the eggs one at a time, mixing well and scraping the bowl until incorporated.
- Mix in the vanilla.
- Spoon in the cheesecake mixture into the cupcake liners over the baked graham cracker crust.
- Bake in the oven at 325° F for 18-20 minutes. Let cupcakes cool completely.
- Add cherry pie filling and blueberry filling if desired.
This recipe is inspired by Kelley from Chef Savvy.
Leave a Reply