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Cheesecake Cupcakes With Vanilla Wafers

Equipment

  • Measuring cups and spoons
  • Food processor
  • Cupcake pan (or muffin pan)
  • Cupcake liners
  • Mixing bowls
  • Electric hand or stand mixer
  • Rubber or silicone spatula
  • Medium saucepan

Ingredients
  

For the vanilla wafers crust

  • 1 3/4 cups vanilla wafer cookies, roughly crushed
  • 1/4 cup brown granulated sugar
  • 1/2 cups salted butter, melted

For the cream cheese cupcakes

  • 16 oz full-fat cream cheese softened at room temperature
  • 1/4 cup caster sugar
  • 3 tbsp sour cream, room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 cup heavy whipping cream, room temperature

For the berry sauce and garnish

  • 2 cups fresh mixed berries, washed and cleaned
  • 1/4 cup water
  • 2 tbsp fine caster sugar
  • 1 tbsp corn starch + 1 tablespoon water
  • 1 cup whipped cream

Instructions

  • To make this crust, combine all of the ingredients into a food processor. Then, blend it until you have a uniform fine crumb.
    Then, press the fine crumb into your lined cupcake molds. Only make the crust about 1/4-inch thick. Make sure that the crumbs are tightly packed and will hold their shape once the butter has set again. Set these aside until needed.
  • First, place the softened cream cheese into a large mixing bowl. Beat it until it becomes fluffy and aerated. Then, add the sugar and continue beating the mixture for about 3-4 minutes. Your sugar should completely dissolve.
    Next, mix in your sour cream, lemon juice, and vanilla extract. Once these ingredients have been properly mixed, set them aside.
    In a separate mixing bowl, add your heavy cream and start beating it. Continue until your cream has reached stiff peaks.
    Finally, fold your whipped cream into the cheesecake base. First, start by roughly mixing in a third. Then, follow more gently with another third. And finally, using extreme care, fold in the remaining third of whipped cream.
  • Once your batter has been made, divide it into cupcake molds. Do not overfill the cupcake liners. Then, wrap the entire pan in plastic or saran wrap and place it inside the fridge.
    Allow the cupcakes to set for at least 4 hours, but preferably overnight.
  • To make this berry sauce, simply combine the fresh berries, water, and caster sugar in a medium saucepan. Bring the mixture to a boil while stirring often.
    Once it boils, reduces the heat and allows it to simmer for 5 minutes or until the fruit becomes soft. While the fruit is simmering, combine the corn starch and water until it makes a smooth slurry.
    Add the slurry to the berry mixture and continue simmering it until it thickens about 3-4 minutes. Once completely cooked, allow the sauce to cool in the fridge.
  • To assemble these delicious treats, remove each cheesecake cup from the cupcake pan. Then, first, garnish it with some whipped cream (which you can also make from scratch). And finally, top the cream with your homemade berry sauce and serve immediately.