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 125 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

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

*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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Comments

  1. 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?

  2. 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.

  3. 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..

  4. 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! 🙂

  5. 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!

  6. Angelina Fuentes says

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

  7. 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.

  8. 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!

  9. 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?

  10. 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.

    • Michelle says

      Hi! These were delicious and very easy to make. I’ve made them 2 times and both times they come out of the oven perfect but then as they are cooling in the pan, they sink about 1 inch in the center.. they still tasted wonderful. Any suggestions to why mine keep sinking?

      • Ashley Fehr says

        Hi Michelle! I’m not sure what might have happened! Mine will sink slightly but not significantly. I would try not to overmix the cheesecake batter, as it could add too much air which will then deflate later

  11. 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!

  12. 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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