Cheesecake Cupcakes with Berries (Healthified!)
An indulgent and flavorful treat that’s actually healthy to eat!
Prep Time
Prep Time
  1. Preheat oven to 325 degrees. Place a paper or foil cupcake liner in each of 24 muffin pan cups.
  2. Prepare crust by combining cookie crumbs and butter and mixing until cookie crumbs are well moistened. Measure 2 tsp. of crust mixture into each muffin cup. Using the back of a spoon or the flat bottom of a shot glass or small juice glass, press crust mixture into bottom of muffin cups. Bake 5-7 minutes until crusts just start to brown and are slightly puffy to touch. Remove from oven and set aside.
  3. Increase oven temperature to 375 degrees.
  4. Using a stand mixer or a large mixing bowl with handheld electric mixer, blend cream cheese and ricotta until smooth (there may be tiny lumps or the look of a grainy consistency). Add honey, lemon juice, and vanilla; beat until smooth. With mixer running, add eggs one at a time; mix until smooth.
  5. Scoop batter using a measuring cup or small ladel and pour into muffin pan cups, filling to about 1/8 inch from top of cupcake liner. Bake 20-25 minutes or until edges start to brown and centers are firm to a gentle shake of the pan.
  6. Cool cupcakes in pan on wire rack for 10 minutes. Remove cupcakes from pan and place on wire rack, cooling 10 minutes more. Place cupcakes on a cookie sheet or in a glass baking dish and cover with plastic wrap. Refrigerate at least 1 hour prior to topping and serving.
Recipe Notes

*Sorrento brand ricotta is very smooth textured and has no weird/chemical ingredients
~After baking, tops may have small cracks. Sometimes these will fill in as the cupcakes settle and cool; if not, they will be covered with the topping. Also, it is normal for the tops to look sunken after the cupcakes have cooled – this actually helps make a little ‘cup’ for the topping. ~