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?
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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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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?
Ashley Fehr says
They will likely always fall just a touch, so there’s a slight slope. I don’t think there’s anything wrong with that!
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.
Ashley Fehr says
The directions say two 12 cup muffin pans.
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..
Ashley Fehr says
Thanks Lilia! I’m glad to hear they were a hit!
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! 🙂
Ashley Fehr says
I think you could reduce it to 3/4 cup without any issues 🙂
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!
Angelina Fuentes says
Do we have to chill them before eating ? Or can I just let them cool , Frost them , and eat them ?
Ashley Fehr says
You don’t have to chill them but they will set and be removed from the liners more easily if they are chilled
Jamie Thompson says
What type of icing is on the top and can you share the recipe for the icing?
Ashley Fehr says
It’s just whipped cream 🙂
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.
Ashley Fehr says
Thanks Kallie! I love the addition of blueberries!
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!
Ashley Fehr says
Thanks Lee!
Alana says
Is it 16 ounces or 32 ounces of cream cheese all together?
Ashley Fehr says
16 oz
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?
Ashley Fehr says
They won’t taste lemony and you can leave it out if you prefer 🙂 I always use unsalted butter when baking, then add in what I prefer.
Trinity says
Okay, thank you so much!!!?
Jhanae says
Hi how do i make these into full size cheesecake cupcakes?
Ashley Fehr says
I’m not totally sure what you mean — these are regular muffin cup size. The cheesecake batter comes nearly to the top on these, but it sinks down slightly after baking.
JhanAe says
Oh my mistake i thought these were mini sized. Thank you, can’t wait to try this
Ashley Fehr says
No problem! I’d love to hear if you do!
Laura says
Did I miss the amount of graham crackers and butter for the crust?
Ashley Fehr says
I suppose so, it is listed in the ingredient list in the recipe card.
Kejal Shah says
Hi don’t you need to bake with water filled bowls in oven? Won’t they dry out without it?
Ashley Fehr says
Nope 🙂 They are perfectly fine!
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.
Ashley Fehr says
Thanks Alyssa!
Natasha says
I love the super cute sprinkles on these and of course the cupcakes look lovely! Major cravings!!
Ashley Fehr says
Thanks Natasha!
Emily Hill says
I live desserts that are mini sized like these cheesecake cupcakes. So cute and so yummy!
Ashley Fehr says
Yes! So perfect for holiday parties!
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
Kellie says
Mini cheesecakes are the best….I always serve these at parties!
Ashley Fehr says
Yes, me too! Thanks Kellie!
Jocelyn says
Mini cheesecakes are one of my go to desserts for parties and events! These look so creamy and delicious!!!
Ashley Fehr says
They’re so super fun! Thanks Jocelyn!
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!
Ashley Fehr says
Me too!
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 🙂
Ashley Fehr says
Thanks Danielle!