Cakes and Frostings

Cheesecake Cupcakes

Enjoy the simplicity of these individually portioned cheesecakes with ginger and graham cracker crumb crusts. Top them with a dollop of homemade whipped cream and garnish with fresh sliced strawberries. It's a delightful, cool treat for hot summer days.

Servings

12

Level

Medium

Crust

  • 1 cup graham cracker crumbs
  • 2 Tablespoons sugar
  • ½ teaspoon ground ginger
  • 3 Tablespoons Challenge Butter, melted

Filling

  • 16 oz. 2 (8 oz.) packages Challenge Neufchâtel Cheese, softened
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • ½ cup sour cream
  • 2 eggs

Topping

  • ¼ teaspoon unflavored gelatin plus 1Tablespoon cold water (optional)
  • ½ cup heavy whipping cream
  • 1 Tablespoon sugar
  • 1 pint fresh strawberries for garnish

Crust

  • 1
    Preheat oven to 300°F. Place paper liner into each of 12 standard size muffin cups
  • 2
    Thoroughly mix graham cracker crumbs, sugar and ginger. Blend in melted butter. Press mixture (about 1 Tablespoon) into bottoms of muffin cups.

Filling

  • 1
    Blend together Neufchatel cheese, sugar and vanilla. Combine thoroughly at low spend; do not whip air into the mixture.
  • 2
    Blend in sour cream. Add eggs, one at a time, gently mixing until just blended.
  • 3
    Pour (about ¼ cup) over crusts in prepared muffin cups. Bake 15 minutes, or until centers are almost set. Cool completely and refrigerate.

Topping

  • 1
    Add water to a small heatproof cup, sprinkle gelatin on top. Allow gelatin to soften 5 minutes. Place cup in a pan of simmering water and heat until gelatin dissolves, then let it cool to room temperature.
  • 2
    In a cold mixing bowl whip cream. As it begins to thicken, beat in gelatin mixture and gradually add sugar. Continue to beat until mixture forms soft peaks. Refrigerate. Top cheesecakes with a dollop of topping and garnish with sliced strawberries.
  •  !
    Adding gelatin stabilizes the whipped cream and allows it to hold up longer