When a recipe mashes up two things I love, I get excited…but this one includes THREE! Key lime pie? Yum! Cheesecake? Yum! Cupcakes? YUM! My mom, Sharon, made these cupcakes and few times, and I decided to try my hand at them. They are so good that I literally have to hide them so they have time to actually cool and chill before eating, just like these other cheesecake cupcakes we make.
A tip? You might need to give these guys a little longer in the oven. The first batch I made weren’t quite set enough. They were still good, but you want that creamy cheesecake texture. Plus, when they’re harder set, they’re easier to get out of the cupcake tin.
We’re making regular-sized cupcakes here, but if you can find the mini vanilla wafers, you could make pop-able bite-sized cheesecakes instead.
Here’s the printable:
Key Lime Pie Cheesecake Cupcakes
These treats combine three of our favorite things - key lime pie, cheesecake, and cupcakes! They're tangy with just the right amount of sweetness.
- 17 vanilla wafers
- 2 8-ounce packs of cream cheese
- 3/4 cup + 1 Tablespoon sugar
- 2 eggs
- 3 Tablespoons key lime juice
- 1/2 teaspoon vanilla
- 1 Tablespoon sugar
- 1/2 cup light sour cream
- Line muffin pans with 14 papers with a vanilla wafer in the bottom of each.
- Beat together the cream cheese and the 3/4 cup of sugar (reserve the additional Tablespoon).
- Add eggs, lime juice, and vanilla and beat until smooth.
- Spoon mixture into cups. Bake at 350 for 10-12 minutes or until set.
- While the cheesecakes are baking mix together the 1 Tablespoon of sugar and the 1/2 cup of sour cream. Set aside.
- Remove the pans from the oven when done baking. Spoon a teaspoon of the sour cream mixture over each cheesecake. (The sour cream mixture will not cover the whole top.)
- Crush the remaining vanilla wafers. Sprinkle on top of each cupcake.
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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.