This easy Cheesecake Cupcakes recipe (mini cheesecakes) is simple to make and customize! They are made in a standard muffin pan, freezer friendly and perfect for any dessert table, birthday party or baby shower.
It’s no secret here that I’m a cheesecake fanatic.
No bake cheesecakes, baked cheesecakes, cheesecake cupcakes, cheesecake brownies — just give me all the cream cheese-based desserts and no one gets hurt.
Cheesecake is one of the perfect desserts, in my mind, because it’s easy to make ahead (actually, it has to be made ahead!), it usually freezes well and you can make any variation you want.
I love these cheesecake cupcakes for a holiday or party, because you can make a big batch and add a few to a dessert tray, or you can make one big batch with 3 or 4 varieties easily, without having to prep any other dessert recipe. (See my notes on flavour variations below!)
What people are saying
“So easy and amazing! I’ve made multiple cheesecake cupcake recipes and this is by far the easiest. Love the crust.” Madison
I based these mini cheesecakes off of my Best Vanilla Cheesecake recipe, because it just made sense.
These are the best cheesecake cupcakes: they are smooth, luscious (the sour cream or yogurt makes them super light!), and no fuss. Plus they bake perfectly in much less time than a regular cheesecake!
Mini Cheesecake variations:
- Make the Oreo: To make Oreo Cheesecake Cupcakes, crush Oreo cookies to make 1 cup of Oreo crumbles and stir into the cheesecake batter before baking.
- Make them Strawberry: Add ½ cup chopped strawberries to the cheesecake batter before baking. Bake as per the instructions. Before serving, toss 1 cup of chopped strawberries with 1 teaspoon sugar and let sit for 10-15 minutes. Spoon strawberries over cheesecakes and top with whipped cream.
- Make them Lemon: add the zest of 2 lemons to the batter, then top with lemon curd before serving.
How to freeze Cheesecake Cupcakes:
To freeze these cheesecakes, place into an air tight freezer-safe container once they are completely cool. Freeze up to 3 months.
To thaw and serve, place on a plate at room temperature for about 2 hours, or in the refrigerator for about 6 hours until thawed through. Serve as desired.
Serving ideas:
There’s no limit to the ways you can serve these mini cheesecakes! Try these other variations:
- Salted caramel sauce with toffee bites
- Fresh fruit: strawberries, blueberries, kiwi, etc — anything goes!
- Apple pie filling and whipped cream
- Chopped Reese’s peanut butter cups and a drizzle of chocolate
I’d love to hear how you would serve them! What are your favorite cheesecake toppings?
Cheesecake Cupcakes
written by Ashley Fehr
Ingredients
- 1½ cups graham cracker crumbs, (210g)
- ¼ cup unsalted butter, melted
- 2 packages cream cheese,, room temperature (8oz or 250g each)
- 1 cup granulated sugar, (200g)
- ½ cup sour cream or plain Greek yogurt
- 2 large eggs,, room temperature
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 325°F. Line 20 muffin cups with paper liners.
- In a medium bowl, combine the cracker crumbs and butter. Divide the mixture between the liners and press firmly into the bottoms. Bake for 10 minutes, until dry in the center. Reduce the oven temperature to 300°F.
- In a large bowl, beat the cream cheese with an electric mixer, until smooth. Add the sugar, sour cream or yogurt, eggs, lemon juice, vanilla, and salt and beat on medium-high for 2 to 3 minutes, until smooth, scraping down the sides as needed.
- Divide the mixture evenly between the muffin cups. (They should be almost full.)
- Bake for 20 to 22 minutes, or until the centers are nearly set.
- Remove from the oven and let cool in the pan for 20 to 30 minutes before removing to a wire rack to cool completely.
- Refrigerate for at least 3 to 4 hours, until chilled before serving as desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelPopular Cheesecake Recipes on The Recipe Rebel:
- No Bake White Chocolate Raspberry Cheesecake Recipe — the perfect sweet and tart combo.
- Cherry Cheesecake Angel Food Cake Roll — a showstopper that is actually easy to put together!
- No Bake Pumpkin Cheesecake Recipe — for fall…. or any time of the year.
- Cherry Cheesecake Brownies — my favorite mash up ever!
- Strawberry Cheesecake Cupcakes — one of the best summer desserts, perfect for a party.
Lereatha says
Mine sank terribly. What can I do for next time?
Ashley Fehr says
I would try not to beat too much before putting in the crust, and maybe bake a couple of minutes longer.
Debbie says
Mix all ingredients except the eggs until completely smooth. Add the eggs and beat until just incorporated.