This was a really quick and easy recipe seeing as cheesecake is my favorite dessert and i’ve made it numerous times.
I opted to use a cupcake pan because I wanted to make individuals and 3 different types of cheesecake cups: Chocolate chip, blueberry and plain. But with this recipe, you could pretty much add whatever you want, or even make a compote and add it to to your cups later!
For 12 cups you’ll need:
- 2 packages of cream cheese
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 1 teaspoon of cinnamon
For the crust:
- 3 cups of graham cracker crumbs
- 1 stick of unsalted butter (melted)
- 1 teaspoon of brown sugar
In a bowl, mix everything you need for the crust together. Spoon out crust and mash it in the bottom of the cupcake liners in the pan. I used a small teaspoon sized spoon. Once your crust is laid out, begin mixing your cheesecake.
In a bowl, combine SOFTEN cream cheese, sugar, eggs, and extract. Blend until smooth then add the cinnamon.
Spoon blended cream cheese mixture on top of the crust in the cupcake pan. Repeat this process until all your cups are full.
Drop your blueberries, chocolate chips or whatever topping you prefer to have on top of your cheesecake cups.
Bake for 25 minutes on 350 or until your cheesecakes are slightly brown.
Perfect little cups!!