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Weekly Meal Plan

Weekly Meal Plan
Weekly Meal Plan



Cheescake Cupcakes...

This week's Something Yummy for My Colonel's Tummy is a dessert
I've been making for YEARS using my mini muffin pan.
Cheesecake Cupcakes.
I made around 100 for Olivia's graduation party last year and thought I was going to die.


The recipe calls for using a Vanilla Wafer cookie as the crust of each cheesecake cupcake.  
I could not for the life of me get the Vanilla Wafer cookie to 
fit inside the paper cup and when I tried to 
spoon the cheesecake filling in, it went all over the place. 

But I kept filling the mini cupcakes as best I could and they were delicious and
looked beautiful with all the other cookies and desserts. 

I told myself I would not make them ever again.
But I did, for Thanksgiving, and the same thing.


Last weekend I decided to try ONE more time, only 
using my regular sized cupcake pan and not the mini ones.

Here's the result...


Ingredients for the crust:

16 Graham Crackers
1/4 lb. melted butter
1/4 cup sugar

Ingredients for the cheesecake filling:

16 ounces cream cheese (room temperature)
2 eggs
1/2 cup sugar
1/2 teaspoon vanilla

Ingredients for the sour cream topping:

1 pint sour cream
1/3 cup sugar

(This recipe makes 24 cheesecake cupcakes)

I didn't use graham crackers because I didn't have enough.
BUT, I had a whole box of Vanilla Wafer Cookies and decided to crush those
and use them for the crust.

Begin by crushing your graham crackers or Vanilla Wafer Cookies.
I placed the cookies in a plastic bag and used my rolling pin...

Add the melted butter and sugar to your crushed 
graham crackers or crushed Vanilla Wafer cookies.

Line your cupcake pan with paper liners.
SPRAY each liner with a cooking non-stick spray.

Add one tablespoon of your crumb mixture to each cupcake holder.
Press down firmly.  
I used a juice glass which fit PERFECTLY.

Makes the crumbs nice and even...

Combine cream cheese, eggs, 1/2 cup sugar, and vanilla in a medium sized bowl 
and mix until smooth and creamy.
Pour the cheesecake mixture into each cupcake holder, filling them about 2/3 of the way.  

I use an ice cream scoop...

Bake your cheesecake cupcakes in a preheated 350 degree oven for 20 minutes.

In the meantime, prepare your sour cream topping.
Combine the sour cream and 1/3 cup sugar in a mixing bowl 
and mix until smooth...

After your cupcakes have cooked for 20 minutes,

remove them from the oven and cover each baked cupcake
with some of the sour cream topping, filling each cupcake holder completely.

Return to the oven and continue to bake for another 8 minutes...

Let the cupcakes cool before removing them so they get firm enough
to stand on their own when you remove the paper liner...

You can add fruit on top if you desire!


Enjoy your day!


  1. oh yum! I haven't made these in years but used to work just fine with the mini tart pans and vanilla waffers. But then my pans were OLD! I think I will try it your way SOON...I love that you use a portion controller!!! And I always put canned cherry pie filling on top of mine...Oh I'm drooling now!!!!

  2. Those look so good and so cute!

  3. Lois...I could eat my weight in cheesecake, so these sounds delicious!

  4. Such a good idea for individual servings. Thanks for sharing.

  5. They do look perfect. What a great idea to make cupcakes from cheesecake. I could definitely eat two!

  6. The Colonel has got to be in Huband Heaven with such a great cook as you for his wife. Those look so good.

  7. Those look so yummy. I love cheesecake,but my hubs don't care for it but maybe if I made them as a cupcake he would change his mind. I am going to try these and see.

  8. Glad you got them figures out. They look wonderful!

  9. You are so wonderful - how you love someone and make food for them. I love cheesecake. I hope you have FUN this weekend. I know you will. sandie

  10. Sounds and looks yummy, but I'm a little confused. Did you use the single vanilla wafer or the crushed ones?

  11. Cheesecake is a favorite here. Hope you enjoy the weekend.

  12. Now that does look easy - even for someone as awkward as me!
    Enjoy your weekend!

  13. I make these a lot in the warmer months. Love to top with a bit of cherry or blueberry pie filling!

    Have a fantastic weekend!

  14. Don't know how I missed these, but they sound wonderful. I bet it was MUCH easier in the reg. sized pan. I don't know if I could resist those...soo good. Enjoy your week-end girl! HUGS

  15. i feel much hunger to see your blog with delicious dishes but i like cake specially.

  16. These little cheesecakes are so cute! As Debbie said, I don't think I could resist them either.

  17. OH MY! These look so delicious! Wonder if they would freeze well?

  18. They look wonderful Lois! Thanks for all you do at Foodie Friends Friday =) <3 Tracy

  19. oh, i can't wait to try these! i love cheesecake and PORTABLE cheesecake is the best idea ever!

    will you share these on my new link party? i think my readers would LOVE them!

  20. These look absolutely dangersously good! Can't wait to try them!

  21. Dear Lois, This is a beautiful and delicious recipe for the linkup! Vanilla Wafer cookies were always my favorite...I can only imagine just how delightful these are! Blessings my dear, your friend, Catherine xoxo

  22. Love Cheesecake and these individual ones look amazing... thanks for sharing on FFF

  23. Try these with broken down gingersnaps. Also, try replacing the vanilla wafers in banana pudding with gingersnaps. Opens up a whole new world of banana pudding!

  24. G'day and YUM! What a great idea Lois, true!
    I LOVE cheesecake! WISH I could come through the screen and try one right now too!
    Cheers! Joanne

  25. Hi Lois, I love these little cheesecakes. Many years ago a co-worker made them and gave me her recipe. I used to always make them but stopped because I ate too many. I think it's time to make them again! Thanks for sharing and inspiring me.


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