This easy Cheesecake Cupcakes recipe (mini cheesecakes) is simple to make and customize! They are freezer friendly and perfect for any dessert table, birthday party or baby shower. Try Oreo or Strawberry variations, too!
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It’s no secret here that I’m a cheesecake fanatic.
No bake cheesecakes, baked cheesecakes, cheesecake cupcakes, cheesecake brownies, mini cheesecakes or cheesecake cheese ball — 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.
Plus, it’s creamy and dreamy 😉
I love these cheesecake cupcakes for a holiday or party, because you can make a big batch of add a few to a dessert tray for Thanksgiving or Christmas, 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!)
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!
Popular Cheesecake Recipes on The Recipe Rebel:
- No Bake White Chocolate Raspberry Cheesecake Recipe
- Cherry Cheesecake Angel Food Cake Roll
- No Bake Pumpkin Cheesecake Recipe
- Cherry Cheesecake Brownies
- Strawberry Cheesecake Cupcakes
How to make Oreo Cheesecake Cupcakes:
To make Oreo Cheesecake Cupcakes, crush Oreo cookies to make 1 cup of Oreo crumbles and stir into the cheesecake batter before baking.
Bake as per the instructions.
How to make Strawberry Cheesecake Cupcakes:
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.
How to freeze Cheesecake Cupcakes:
To freeze these mini 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.
Other variations of cheesecake cupcakes:
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
- Add in the zest of 1 lemon to the cheesecake batter before baking
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.
Notes
Nutrition Information
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D says
I tried this recipe and followed it exactly and mine dropped ALOT! And when it came out of the oven it was super glossy so it looked wet but I trusted the process and then the deflated like crazy… sad it dropped so much…
Ashley Fehr says
I’m sorry to hear that! You could try adding 5 more minutes to the bake time next time. You want them nearly set.
Caleb says
Served these to my coworkers today and they loved them! I actually didn’t get a chance to try them myself haha. I used brown butter and Schar GF graham crackers for the crust because some of my coworkers have GF diets.
Ashley Fehr says
I’m so glad they were a hit!
Mary says
Love. This recipe!!!
Ashley Fehr says
Thank you Mary!
Rosemary says
When you freeze these cupcakes, do you leave the paper liner on?
These are my favorite dessert!
Ashley Fehr says
I unwrap to freeze!
Terri Blackwell-Goetz says
These were amazing and so easy. I used gluten free graham cracker crumbs and Truvia cane sugar blend for my diabetic and celiac husband. Otherwise followed the recipe! Everyone loved them. Will make these again!
Ashley Fehr says
I’m so glad they turned out well!
Rj Garzione says
This worked exactly as written, thanks! Pineapple topping makes the magic happen
Ashley Fehr says
Love that idea!
Michele says
I just made them and I have 4 trays in the oven and don’t think they are quite done. The batter tasted delicious, but I am afraid they may not be cooked enough if I take them out now
Ashley Fehr says
Hi Michele! They may not look completely set when the cook time is up — if they are slightly glossy that’s okay. They will continue to set as the pan cools and they will continue to set as they chill. If you prefer, you can bake them a few minutes longer just to be sure.
Madison Key says
So easy and amazing! I’ve made multiple cheesecake cupcake recipes and this is by far the easiest. Love the crust.
Ashley Fehr says
I’m so glad you like it!
christy says
Hello Ashley ,
I have an allergy to lemon what can I substitute it for?
Thanks
Ashley Fehr says
You can omit it!
Tracy johnson says
If i use a premade chocolate chip cookie for the base should I still bake at 300
Ashley Fehr says
I would likely bake at 350 until set.
Amanda Patino says
I absolutely loved this recipe they came out beautifully! So delicious and I will definitely make this again and again.
Charlene says
How firm should cheesecake be when you remove from oven?
Ashley Fehr says
These will be pretty much firm when you remove them from the oven
Ashley Fehr says
Thank you Amanda!
Debbie Kurtz says
Question on removing the cupcake paper cup. Do you freeze the cupcakes and then remove ?
Ashley Fehr says
I do not but chilling them helps
Erin Shirley says
How long can I keep the cheesecake cupcakes in fridge or freezer? Just want to make sure it tastes fresh for Christmas gatherings
Ashley Fehr says
You can refrigerate for 3 or 4 days or freeze for several months!
lauren reynolds says
What is the frosting that you used to pipe on top?
Ashley Fehr says
Just whipped cream: https://www.thereciperebel.com/whipped-cream/
Rosemary says
Hi Ashley,
If I wanted to add some pumpkin to the batter for pumpkin cheesecake cupcakes, how much do you think I should add?
Thanks!
Ashley Fehr says
Hi Rosemary! This is something I haven’t tried, but I would think you could substitute the sour cream with pumpkin just fine