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Cheesecake Cupcakes

Betty Crocker Kitchens
Updated May 12, 2015
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Cute little cheesecakes topped with strawberry-flavored rainbow chip frosting. Oh so yummy!

Cheesecake Cupcakes

  • Prep Time 20 min
  • Total 3 hr 30 min
  • Servings 18
  • Ingredients 10
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Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted

Cheesecake

Instructions

  • Step 
    1
    Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.
  • Step 
    2
    In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
  • Step 
    3
    Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • Step 
    4
    In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.

Nutrition

230 Calories
14g Total Fat
2g Protein
24g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
230
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
7g
36%
Trans Fat
1g
Cholesterol
55mg
18%
Sodium
160mg
7%
Potassium
60mg
2%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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