Cheesecake Cupcakes are a delightful twist on the classic cheesecake, offering all the rich, creamy flavor you love in a convenient, single-serving size. These mini treats have a buttery graham cracker crust and a smooth, tangy filling that bakes up beautifully in a cupcake liner. Whether you’re serving them at a party, holiday gathering, or just treating yourself, these little cheesecakes are a guaranteed crowd-pleaser. What makes cheesecake cupcakes so irresistible is their balance of texture and flavor. The crust provides a crisp contrast to the silky filling, and the size is just right for satisfying your sweet tooth without going overboard. Top them with fruit, whipped cream, or chocolate drizzle for a bakery-quality finish that’s easy to make at home.
What Makes This Recipe Special?
These cheesecake cupcakes are perfect for portion control without sacrificing indulgence. They’re baked in a muffin tin, so there’s no need for a springform pan or water bath. The graham cracker crust adds crunch, and the cream cheese filling is smooth and rich with just the right touch of sweetness. Plus, they chill quickly and are easy to decorate with your favorite toppings.
Cooking Time
- Prep Time: 15 minutes
- Bake Time: 18–20 minutes
- Chill Time: 1–2 hours
- Total Time: About 2 hours 20 minutes
- Servings: 12 cupcakes
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 tablespoon all-purpose flour
- Pinch of salt
Instructions
1. Prepare the Crust
Preheat your oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Spoon about a tablespoon into each liner and press firmly to form the crust.
2. Make the Filling
In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and beat until well combined. Mix in the eggs, one at a time, then add vanilla, sour cream, flour, and salt. Mix until smooth and lump-free.
3. Fill and Bake
Divide the filling evenly among the prepared liners, filling nearly to the top. Bake for 18–20 minutes, or until the centers are just set and slightly jiggly. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack.
4. Chill and Serve
Once cooled to room temperature, refrigerate for at least 1–2 hours before serving. Top with fresh fruit, jam, or a drizzle of chocolate or caramel if desired.
Variations
- Berry Topping: Add a spoonful of blueberry or raspberry jam on top before chilling.
- Chocolate Swirl: Swirl in a bit of melted chocolate before baking.
- Cookie Crust: Use crushed Oreos instead of graham crackers.
- Citrus Flavor: Add lemon or orange zest to the batter.
- Mini Size: Use a mini muffin tin for bite-sized cheesecakes.
Equipment You’ll Need
- Muffin pan
- Paper cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Wire rack
Nutritional Information (Per Cupcake)
- Calories: ~210
- Carbs: 15g
- Fat: 15g
- Protein: 3g
- Sugar: 12g
Values may vary depending on toppings and crust
Storage Tips
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual cupcakes for up to 2 months. Thaw in the fridge overnight.
- Make Ahead: Best made a day in advance to allow full chilling and flavor development.
My Cooking Experience
With over 4 years in the kitchen, cheesecake cupcakes have become one of my favorite desserts to prepare. They’re elegant yet simple, and always receive compliments. I love experimenting with toppings—sometimes fresh berries, other times crushed cookies or even a caramel drizzle. They’re ideal for parties because they’re easy to serve and look beautiful on any dessert table.
Conclusion
Cheesecake Cupcakes are a versatile, delicious, and easy-to-make dessert that offers everything you love about traditional cheesecake in a fun, portable form. Whether dressed up for a celebration or kept simple for an everyday treat, these mini cheesecakes deliver creamy, satisfying flavor every time. Once you try them, they’ll become a staple in your dessert rotation.
Cheesecake Cupcakes
Ingredients
Method
- Preheat your oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Spoon about a tablespoon into each liner and press firmly to form the crust.
- In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and beat until well combined. Mix in the eggs, one at a time, then add vanilla, sour cream, flour, and salt. Mix until smooth and lump-free.
- Divide the filling evenly among the prepared liners, filling nearly to the top. Bake for 18–20 minutes, or until the centers are just set and slightly jiggly. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled to room temperature, refrigerate for at least 1–2 hours before serving. Top with fresh fruit, jam, or a drizzle of chocolate or caramel if desired.
Notes
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual cupcakes for up to 2 months. Thaw in the fridge overnight.
