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Cheesecake Cupcakes
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Cheesecake Cupcakes

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.
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Prep Time 15 minutes
Cook Time 20 minutes
2 hours
Total Time 2 hours 25 minutes
Servings: 12
Course: Dessert
Calories: 210
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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.
Make Ahead: Best made a day in advance to allow full chilling and flavor development.