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Cheesecake Cupcakes with Berries & Cream

Make these Cheesecake Cupcakes at least several hours ahead of time so they can be thoroughly chilled.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 255 kcal



  • 4 ounces (100 g) graham crackers*
  • 3 ½ tablespoons (50 g) butter


  • 14 ounces (400 g) cream cheese**
  • ½ cup (100 g) granulated sugar
  • 2 tablespoons flour
  • Seeds squeezed out of 3 vanilla beans***
  • 1 egg

Berry Topping

  • 1 ½ cups (200 g) fresh or frozen berries any kind
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch

Fresh Whipped Cream

  • 1 cup (250 ml) whipping cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract


For the Cheesecake Cupcakes:

  1. Preheat oven to 350°F (170°C). Line 12 standard muffin tins with paper liners. For the crust, crush the graham crackers or cookies in a food processor to make crumbs. Melt the butter in a microwave-safe medium-sized bowl. Add the crumbs to the butter and stir to combine. Place about a tablespoon of the mixture into each of the 12 cupcake liners and press it down firmly (a smooth-bottomed shot glass works well for this). Bake crusts for 5 minutes and remove from oven.
  2. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese until smooth. In a medium-sized bowl, whisk together the sugar and flour. With the mixer on low speed, gradually add the sugar-flour mixture to the cream cheese and mix until smooth. Mix in the vanilla. Add the egg and beat just until combined, do not overmix. Spoon the cheesecake mixture over the crusts. Bake for 19 minutes. Cheesecakes will appear just barely set. Cool completely in the tins on a wire rack, then chill in an airtight container in the refrigerator overnight.

To make the Berry Topping:

  1. In a medium saucepan over medium-high heat, bring the berries, sugar and cornstarch to a boil, stirring constantly. Continue boiling and stirring for 1-2 minutes until thickened. Chill until cold.

To make the Fresh Whipped Cream:

  1. Beat the whipping cream, sugar and vanilla until stiff.

To assemble:

  1. Put the whipped cream into a pastry bag fitted with a large star tip (I used a Wilton 1M). Pipe a ring of whipped cream around the rim of the cupcake, leaving an empty space in the middle. Spoon 1 teaspoon berry topping into the middle of the whipped cream ring. Store tightly covered in the refrigerator for up to four days.

Recipe Notes

* I use Vollkornbutterkekse.

** We only have cream cheese spread available here so that’s what I use.

*** Or 1 teaspoon vanilla extract or 1 packet vanilla sugar.

Recipe adapted from foodnetwork.com.