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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

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 1/2 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

5 from 21 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



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


  • 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


  • 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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Reader Interactions


  1. [email protected] says

    My son had to make a dessert for a work gathering!! He try’s different dinner recipes meats and fresh veggies has not prepared desserts!!
    This cheese cake recipe was right up his alley EZ!! Several co workers were allergic to berries. So he made the cups with Oreos! It was an HIT!!
    Thank you so very much for providing a delicious yummy simple recipe!! The only thing he changed was he added an additional tad of butter to the graham cracker crumbs quarter cup was not enough to make the crumbs crumbly to press unto the cups! He prepared with yogurt!

  2. Lisalia says

    All the flavor of a cheesecake in a tiny perfect bite sized serving. So satisfying. LOVE this recipe. Creamy and delicious. Thanks Recipe Rebel!!

  3. Jen says

    Such a great idea to freeze them! I can make a batch and just pull them out when I have a craving and not be tempted to eat them all at once.

  4. Cindy says

    These were easy to make and they came out great! I topped them with a caramel drizzle, whipped cream and berries and they looked wonderful! This will be my go-to dessert if I have to make something to bring. I usually make the full size cheesecakes, but these are so much easier to eat with less guilt, LOL.

  5. Anita says

    Ok, this was my first time making a cheesecake anything and I couldn’t have been happier with the results. I followed the recipe to the t except the sour cream. I used yogurt instead. Also, I put a water bath during baking. They came out perfect and needless to say, this is going to be my go to recipe for cheesecake cupcakes. Can’t wait to try other variations. Thanks so much for the recipe!

    P.S. Wish I could share the pictures.

  6. Lisa Abramowicz says

    Mine are in the oven now! i had some sour cherries in the freezer and made a topping with them. Can’t wait to try them!!!!

  7. Nancy says

    Love these as minis. Have made them numerous times and always a hit! One question, can this recipe be made as a whole cheesecake?

  8. Amanda says

    I have made this recipe before and love it! I’m just wondering if you’d think they’d keep nicely if frozen for the holidays?

  9. Julie Espinosa says

    I teach a cooking class to middle school kids and we used this recipe today – it worked great! Easy enough for kids to follow and they were delicious! Thank you! You might have a new group of young followers 🙂

  10. Sharee says

    Thank you for the recipe. My cup-cake cheesecakes fell a little. Is there a trick to getting them to stay flat on top instead of sinking a little?

  11. Christina says

    This is confusing. Serving size says 24 but then the directions say 12. You think it is mini but it is not! I can see how in can be over baked if made mini.

  12. Lilia Madriaga says

    This recipe is easy to make and was a big hit in our house…. Just made it today and it was perfect and not too sweet…the only substitution I made is whipping cream 35% for sour cream. … The size is just right for one serving portion.. thank you..

  13. Jamil says

    Hi there, is it possible to use less sugar in the recipe? Would I have to substitute it with something to make it set nicely? Can’t wait to try the recipe, full sugar or not! 🙂

  14. Cindy Trainer says

    I am getting ready to make these cupcakes I was wanting to know if I could put fruit in them or pureed fruit.

    • Ashley Fehr says

      Hi Cindy! You could add chopped fruit, but I probably wouldn’t add purée as they may not set as well with the added moisture. I’d love to hear how they turn out!

  15. Angelina Fuentes says

    Do we have to chill them before eating ? Or can I just let them cool , Frost them , and eat them ?

  16. Kallie says

    These were great! Just made them as followed with the yogurt. My 6 year old loves blueberry cheesecake so I just made these and topped them with blueberries and whipped cream. It was so much faster! Thanks so much.

  17. Lee says

    I was able to use lactose-free cream cheese and lactose-free sour cream (not soy for either) and this came out amazing and still be lactose-free! The problem I have is limiting it to eating one at a time 🙂 The Oreo variation is delicious. Definitely a 5 star recipe!

  18. Trinity says

    Does using the lemon juice give it a lemon flavor? And if so can you make them without it? Thank you ? Also, for the crust should I use salted or unsalted butter?

  19. Alyssa Winters says

    Hi Ashley, thanks for sharing the recipe. Cheese cupcakes are my favorite and I was looking for it since long time. Keep sharing these types of recipe.

  20. michele says

    Ive been searching for a lighter cheesecake recipe and this is it! The sour cream/yogurt will definitely make it a lighter cheesecake! I love too how cute they are in the little mini shapes!

  21. Danielle Wolter says

    Cheesecake might just be the best thing ever. I crave it almost on a daily basis. I love how small and cute these are. because small=less calories. Even though I’d prob try to eat the whole batch! Love the idea of using salted caramel sauce – adds a little something special 🙂

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