Easy Cheesecake Cupcakes Recipe

Prep Time 20 minutes
Total Time 1 hour 15 minutes
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

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!

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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 132 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 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Cuisine American
Course Dessert
Servings 20 servings
Calories 176cal



  • 1 ½ cups graham cracker crumbs
  • ¼ cup butter melted


  • 16 oz cream cheese (2 8oz/250g packages) room temperature
  • 1 cup granulated sugar
  • ½ cup sour cream or plain Greek yogurt
  • 2 eggs
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • pinch salt


  • 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.


*I have updated this recipe since the original was posted, reducing the sour cream from 1 cup to ½ cup. I have found this reduces the chances that they will fall after baking but still results in a creamy filling.

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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Reader Interactions


  1. Gwen says

    I used your recipe to bake 120 cupcake cheesecakes for my daughter’s wedding reception. We dropped them in a tulip paper wrapper and served them with a topping bar. Absolutely amazing flavor and texture! Lots of compliments.

  2. Mary says

    I have made this recipe numerous times now and my 2-year old granddaughter LOVES them. Everybody loves them! I doubled the recipe and baked it in a 9 x 13 pan lined with parchment. Once cold, I cut it into 1.5″ squares and placed them in the freezer. Freezes up so well and now we have cheesecake bites whenever we want. Oh, and I added a sour cream/sugar topping the last 10 minutes of baking. SO delicious!

  3. Adolanie Reed says

    Not sure if I hit the submit button, so might ask the same question twice. Wanted to know if this recipe can be used to make a 9 inch cheesecake instead of a cupcake size? If so, what adjustments would need to be made for ingredients, temperature, & time?

    • The Recipe Rebel says

      Hi Adolanie, I’m not sure the exact cook time — I would look for the outer 2 inches to be cooked, then turn off the heat and leave in the oven an hour.

  4. Lanie says

    Do you put both cupcake trays in oven to bake at the same time (all 20 cupcakes in 2 – 12 count cupcake trays), if so are they on the same rack and still at 300 Degrees for 22 minutes?

    • The Recipe Rebel says

      Hi Lanie, I do, but you can also do it separately. No need to adjust the temperature or time. Enjoy!

  5. Elizabeth Sagarminaga says

    I haven’t tried it yet. I have the mini muffin pan. How long do I cook for in a conventional oven and at what temperature. Also, what frosting or icing is on top?

  6. Maxwell Jung says

    Worked beautifully! Had to keep it in the oven a tad longer than 20-24 mins but as long as you wait just until it stops jiggling in the center it comes out beautifully.

  7. Christine L Uyhelyi says

    How would I add white chocolate? What quantity and would it be melted with cream? I want to make white chocolate raspberry cheesecake cupcakes. Thank you.

    • The Recipe Rebel says

      Hi! You’ll see in Step 1 it says: Preheat oven to 325 degrees F and line 20 muffin cups with paper liners. Hope this helps!

    • The Recipe Rebel says

      I’m sorry to hear that, Cj. It sounds like your oven might cook slower than mine. I’ve never had a problem with them being undercooked. Do you have an thermometer inside the oven?

    • Jj says

      Omg made this using frozen strawberries I pureed and then another batch with frozen bananas. Getting ready to do one with raspberries. Love cooking with frozen fruit and this is perfect recipe! ( also.. I just started baking 2 weeks ago.. perfected my pate cheux dough so wanted something easier) these were a HIT! AND EASY TO MAKE! TY !

  8. Cindy Gallop says

    Hi, I want to make this for homecoming at our church. Are the muffin pans the mini pans or regular size cupcakes pans? Thank you

4.94 from 132 votes (87 ratings without comment)

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