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.









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


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


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



  • 1

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


  • 2

    Blend together cream cheese, sugar and vanilla. Combine thoroughly at low spend; do not whip air into the mixture.

  • 3

    Blend in sour cream. Add eggs, one at a time, gently mixing until just blended.

  • 4

    Pour (about ¼ cup) over crusts in prepared muffin cups. Bake 15 minutes, or until centers are almost set. Cool completely and refrigerate.


  • 5

    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.

  • 6

    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

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