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Paula Deen's Easy Cheesecake Cupcakes

(26) 20 Reviews
Prep Time
Total Time

12 servings

What You Need

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Make It

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  • Heat oven to 350°F.
  • Place a paper cupcake liner in each of 12 muffin cups.
  • Beat cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
  • Place a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
  • Allow tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry jam and fresh raspberries. Dust with powdered sugar.


  • 12 servings

Nutritional Information

Serving Size 12 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • sheripharmd |

  • rhonda12311308 |

    These turned out wonderfully. I used organic vanilla extract instead of the butter extract and added 1 tbsp. organic orange and lemon rind to add some flavor to the cheesecake. I also used gluten free vanilla sandwich cookies which made 18 cupcakes and used lemon filling with a little icing sugar to make it colourful and thick and topped it off with 1 fresh blackberry to put on the top.

  • dempease |

    I added a caramel kiss candy, toasted pecans, and crushed heath bar candies to the top instead of fruit after they came out of oven. These were delicious.