A deliciously simple recipe with only five ingredients that is also gluten free. Those who like cheesecake will love these little cream cheese cupcakes. Use your favourite fruit filling or compote to top each cupcake.
Awesome! The family loved that they were serving sized and they went very quickly! As for my adjustments, I'd suggest mixing the graham cracker crumbs with the sugar and sprinkling them into the cupcake cups. Then just put a pat of butter on top (before you add the cream cheese). The crust comes together perfectly on its own while they're in the oven. We loved it, and I will definitely make this again! - 07 Jan 2010 (Review from Allrecipes US | Canada)
Very much like the recipe I used to make when I was younger. I always use the nilla wafer cookie at the bottom of the muffin tin and top with cherry pie filling. Yum! - 26 Dec 2005 (Review from Allrecipes US | Canada)
had to do some tweaking after the first batch added 2 cups of sugar as i too thought it wasn't sweet enough, the time was too long, only baked them for 15min, i think you need to either use a food processor or hand blender for desired creamy texture as mine had big lumps that i couldnt get out. mine yielded close to 36 instead of 24. i made a raspberry compte and drizzeled with white chocolate and milk. it was pretty good. i called them raspberry truffle cheesecakes. - 25 May 2008 (Review from Allrecipes US | Canada)