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Fresh raspberry tart with powdered sugar on pastel striped background.

Cheesecake Cupcakes with Crumb Topping

Bree Hester
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course cupcakes
Cuisine baking
Servings 12 cupcakes
Calories 216 kcal

Ingredients
  

Topping:

  • 1 cup flour
  • 2/3 cup brown sugar
  • 1/4 teaspoon salt
  • 4 Tablespoons melted butter
  • pinch salt
  • 1/2 teaspoon cinnamon

Cheesecake:

  • 2 packages cream cheese room temperature
  • 1/2 cup sugar
  • 2 eggs room temperature
  • zest of one lemon
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon vanilla

Garnish:

  • Fruit of your choice

Instructions
 

  • Line a muffin tin with paper liners and spray the liners with cooking spray. Preheat the oven to 325 degrees.
  • Make the topping. Melt the butter and add dry ingredients to the butter and mix well. Set aside.
  • Beat the cream cheese and sugar together until light and fluffy. Add the eggs one at a time until well incorporated. Add the zest, lemon juice and vanilla. Beat well.
  • Using an ice cream scoop fill the muffin tins 3/4 of the way. Generously sprinkle the top of the cupcakes with the struesel. Bake for about 25 minutes.

Nutrition

Calories: 216kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 146mgFiber: 1g
Keyword Cheesecake Cupcakes with Crumb Topping
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