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
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup butter melted
Cheesecake
- 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
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.
Notes
Nutrition Information
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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