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Easy Cheesecake Cupcakes Recipe

Prep Time 20 mins
Total Time 1 hr 15 mins
Servings 20 servings

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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!

cheesecake cupcakes with whipped cream on a plate with fresh berries on the side
Table of Contents
  1. Popular Cheesecake Recipes on The Recipe Rebel:
  2. How to make Oreo Cheesecake Cupcakes:
  3. How to make Strawberry Cheesecake Cupcakes:
  4. How to freeze Cheesecake Cupcakes:
  5. Other variations of cheesecake cupcakes:
  6. Cheesecake Cupcakes Recipe

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!)

lots of cheesecake cupcakes on a large pink plate with whipped cream swirls

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!

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.

one cheesecake cupcake close up on white plate 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
cheesecake cupcake on white plate with bite taken and fork on the side

I’d love to hear how you would serve them! What are your favorite cheesecake toppings?

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Cheesecake Cupcakes

4.94 from 29 votes
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!
Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Cuisine American
Course Dessert
Servings 20 servings
Calories 176cal

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter melted

Cheesecake

  • 16 oz cream cheese (2 8oz/250g packages) room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream or plain Greek yogurt
  • 2 eggs
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • pinch salt

Instructions

  • Preheat oven to 325 degrees F and line 20 muffin cups with paper liners.
  • In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 10 minutes until dry in the center. Reduce oven temperature to 300 degrees F.
  • In a large bowl, beat cream cheese with an electric mixer until smooth.
  • Add the sugar, sour cream, eggs, lemon juice, vanilla, and salt and beat on medium-high speed until smooth, 2-3 minutes.
  • Divide evenly between muffin cups (they should be about almost full). Bake for 20-22 minutes or until the centers are nearly set.
  • Remove from the oven and let cool in the pan for 20-30 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until chilled before serving as desired.

Nutrition Information

Calories: 176cal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 145mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Keywords cheesecake, mini cheesecakes, oreo cheesecake cupcakes, strawberry cheesecake cupcakes

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Rachel says

    Hello! I have a small oven and can’t fit a muffin tin with 20 slots. Should I adjust the bake time if I have fewer cheescakes?

      • Rachel Lustbader says

        Can I add some chopped peanuts to the crust? If so how much and should I adjust the crust recipe in any other way?
        Many thanks.

        • The Recipe Rebel says

          Hi Rachel! I’ve only tested the recipe as written so it would be hard to know for sure. If you decide to experiment, let me know how it goes!

  2. donna anderson says

    I make these often for special occasion and my grown son makes them as well. On the tops I put different fruit fillings, cherry, raspberry, blueberry, apple and also a lemon curd. They are beautiful and taste delicious. Thank you.

  3. Mindy says

    Ashley, these are so easy and delicious! I made them with gluten free oat graham crackers and added a bit more butter to the crust to make it stick together. I made them for my church (twice) and everyone absolutely loved them!

  4. Susie says

    I have Not made these yet. I am waiting to go up north and have fun making them with my Daughter and My Grandaughters. Thank you for sharing this with us. Have a Great Holiday and Be Safe. Susie in Florida. 🌴

  5. Rockymt22@aol.com says

    I have not tried it yet but I am planning on it. My coworkers love my cheesecake they asked me to try to make mini cheesecake cupcakes instead because there’s never enough of the cheesecake. I was wondering can I also add almond extract because that’s what I use in my regular cheesecake. I just do not use the lemon juice.

  6. Kaitlin says

    Hello! I had a texture issue. I couldn’t get the clumps (I believe sour cream) to smooth out. Help! What am I doing wrong?

    • Ashley Fehr says

      Hi Kaitlin! It is most likely that the cream wasn’t at room temperature before starting — cold cream cheese can be difficult to get smooth (you can even microwave it a few seconds so that it is slightly warm. Beating the cream cheese on its own also helps to make sure there are no lumps. I hope that helps!

  7. Isabella says

    Hi Ashley! I have made these cheesecakes numerous times and I love them!! Just a question though- how long do these stay good in the fridge? Thank you!

    • Ashley Fehr says

      I’m so happy to hear that! I would say maybe a week? The crust may not be as crisp after the first day or two, but they should technically last quite a while. They also freeze great!

      • Vicki says

        Hi Ashley, I know you answered this already, but I do see in the description it mentions mini cupcakes, but reply says you used regular muffin tins, which is where I’m curious, does this recipe actually make 20 regular muffin size cheesecakes? Thanks much.

          • Rolanda Waters says

            I have made these mini cheesecakes numerous times. My only issue is when I take them out the oven, and let them cool, the center caves in every time. What am doing wrong? I just disguise it by filling the dent with whipped cream and topping it with fruit.

          • Ashley Fehr says

            Mine do sink down a little but not a lot. I don’t think there’s anything wrong! If you want, you could try adding a tablespoon of flour to the filling before baking

  8. Robyn Brooks says

    Thanks so much for the recipe…it certainly is delicious but the one issue I’ve had both times I’ve used it is shrinkage. Once they are removed from the oven to cool in the pan, they shrink alot. Is there any way to avoid this ?

    • Sharon says

      If you incorporate the eggs one at a time just until blended and don’t beat them, that might help. I like to leave my cheesecake in the oven with the door propped open after I turn it off. Once the oven has cooled, I take it out. I don’t refrigerate until totally cooled. That usually keeps it from cracking. I’m going to try that when I make these tonight.

  9. Karen says

    Made these tonight. They turned out perfect. This recipe is definitely a keeper. I did have to bake them an extra five minutes but all ovens are different. Thanks so much!!

  10. Melinda says

    These are always a hit when I make them. I use the same ingredients as listed, and also add different toppings and ideas as I go along. So very delicious, and everyone loves the convenience of just grabbing a cupcake instead of cutting a whole entire cake.
    Thank you for sharing this wonderful recipe !

  11. Andrea says

    I was really surprised at how tart these are. I think I will skip the lemon next time. Love the texture and works great with gluten free grahams. I also used lactose free cream cheese and sour cream.

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