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:
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