We love these special little cupcakes for bigger deal occasions! And who doesn’t love Cheesecake with fresh berries and some kind of whipped cream?
Mini Cheesecake Cupcakes (Gluten Free)
Even though we always use grams when Carb counting, baking is a secret unto itself. Mix the batter with the cake attachment to the Kitchen Aid Mixer if that’s what you are using. Cheesecake is dense, not like cake batter.
The graham cookies or crumbs you use makes a difference in CHO – but the most incredible thing happens. There is not much of a difference in carb count for the cupcake. Jen is ambitious and breaks her Schar cookies into crumbs. I’m lazy and use the higher Carb counted Kinnikinic Crumbs. All the per gram counts are below in case you prefer one style of graham cookies/crumbs over another (20.5 CHO each cupcake with Schar cookies) – (23 CHO each cupcake with Kinnikinic crumbs).
*CREAM CHEESE CARB COUNTS HAVE RECENTLY UNDERGONE A BIG CHO CHANGE – CHECK YOUR PRODUCT – (1 CHO/TBSP/15 GR) TO (3 CHO/2 TBSP/30 GR). 1.5 TIMES MORE THAN PREVIOUS NUTRITIONAL INFORMATION!
Ingredients
CRUST:
Kinnikinic Graham Crumbs:
- 1.4 cup (150 gr) Kinnikinic Graham Crumbs (22 CHO/1/4 cup/30 gr) 110 CHO
- 1 TBSP (12 gr) Splenda Brown Sugar Mix (2 CHO/1/2 tsp./2 gr) 12 CHO
- 1.5 TBSP (21) gr melted butter 0 CHO
- TOTAL CHO 122 CHO
- TOTAL WEIGHT 183 GRAMS
- 122 CHO DIVIDED BY 183 GRAMS = .66 CHO/GR
- 1.5 TBSP = 15 GRAMS (.66 CHO x 15 GRAMS) 9.9 CHO
Schar Graham Cookies:
- 1.4 cup (136 gr) Schar Graham Cookies, crushed (16 CHO/1/4 cup/27 gr) 80.6 CHO
- 1 TBSP (12 gr) Splenda Brown Sugar Mix (2 CHO/1/2 tsp./2 gr) 12 CHO
- 1.5 TBSP (21 gr) melted butter 0 CHO
- TOTAL CHO 92.6 CHO
- TOTAL WEIGHT 183 GRAMS
- 92.6 CHO DIVIDED BY 183 GRAMS = .50 CHO/GR
- 1.5 TBSP = 15 GRAMS (.5 CHO x 15 GRAMS) 7.5 CHO
CHEESECAKE:
- 2 Blocks (500 gr) Philadelphia Cream Cheese (3 CHO/2 TBSP/30 gr) 50 CHO
- 2 eggs
- ½ cup (115 gr) sour cream 8 CHO
- ½ cup (100 gr) sugar 100 CHO
- 2 tsp. vanilla
- 1 tsp. lemon juice 0 CHO
- TOTAL CHO CHEESECAKE 158 CHO
- TOTAL WEIGHT 776 GRAMS
- 158 CHO DIVIDED BY 176 GRAMS = .2 CHO/GRAM
- EACH CUPCAKE = 65 GRAMS (.2 CHO x 65 GRAMS) 13 CHO
Instructions
- Bring chilled ingredients to room temperature, about an hour on the counter.
- Pre heat oven to 350.
- Line a “12 muffin tin” with cupcake liners.
- Crush graham cookies (if using) in a food processor or smash with a rolling pin (once cookies are inside a Zip Lock bag).
- Add graham crumbs, melted butter, and Splenda Brown Sugar Mix to a medium bowl and mix until incorporated.
- Place 1.5 TBSP (15 gr) of crumbs into each cupcake liner and press down until firm.
- With a Kitchen Aid Mixer or handheld mixer, beat the room temperature cream cheese for 2 minutes on low until fluffy.
- While continuing to mix, add each ingredient separately. First sour cream, then eggs, sugar, vanilla, and lemon juice until incorporated and soft.
- Using a greased cookie scoop, divide cheesecake filling between cupcakes (65 grams each).
- Bake 20 minutes. The top will be golden in color.
- Remove from oven and leave in the muffin tin. They will sink as they cool, but the cracks will fill in.
- Completely cool for 3 hours before serving or moving to the refrigerator. Store covered for up to 2 days.
- These Mini Cheesecake Cupcakes can be frozen and defrosted in the fridge.
- Bring to room temperature before serving with your favourite toppings.
