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 Rosine says
When you freeze them, do you leave the paper liner on?
Ashley Fehr says
You could do it either way! I usually remove it
pauliedodle@gmail.com 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!
Ashley Fehr says
I’m so glad they turned out well!
salam karkaba says
Very easy to make. Came out perfect. I topped with caramel and chocolate 😋
Ashley Fehr says
I’m so happy to hear that!
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!!
Ashley Fehr says
Thank you Lisalia!
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.
Ashley Fehr says
Yes! We love it!
Matt Taylor says
I love cheesecake bites/cupcakes. These are so easy to make and so delicious!
Ashley Fehr says
Thanks Matt!
Lisalia says
Wow! LOVE these. So easy, fresh and light. The perfect summer dessert.
Ashley Fehr says
Thank you! One of my favorites too!
Raquel says
We made these today – delicious and so easy. Will definitely make again!
Ashley Fehr says
Thanks Raquel!
Anna says
LOVE this recipe!!!! Easy to make and light, creamy and delicious!!! Thank you for sharing!!!
Ashley Fehr says
thanks Anna! I’m so glad!
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.
Ashley Fehr says
Thanks Cindy! I love how perfect they are for parties too!
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.
Ashley Fehr says
Thanks Anita! I’m so glad they turned out well! I would love if you’d share a photo on Instagram or in my Facebook group!
Yannah says
Would it be okay if i dont put sour cream or yogurt?
Ashley Fehr says
You cannot leave out the sour cream or yogurt in this recipe, but there may be other recipes that do not require it
MJ says
If I want to bake 12 servings, I only need 8 oz cream cheese right?
Ashley Fehr says
You could halve the recipe to make 12, yes
Kyah says
how many oz are of cream cheese do i need to make 24 cupcakes?
Ashley Fehr says
This recipe uses 16 oz of cream cheese as stated in the recipe. You can always double it if you need a larger batch.
Yadira says
What is the frosting recipe you used on these?
Ashley Fehr says
It’s just sweetened whipped cream
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!!!!
Ashley Fehr says
That sounds amazing!
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?
Ashley Fehr says
I have never tried, but I did adapt it from my whole baked cheesecake recipe here: https://www.thereciperebel.com/the-best-vanilla-cheesecake/
Kathleen says
May I ask if this is for a regular muffin size tin or the mini size…thank you & Happy Holidays
Ashley Fehr says
It’s for regular muffin size
Kathleen says
Thank you. Merry Christmas
Jane says
They did not seem as firm as they are in the picture or like a regular cheesecake texture. I even cooked them a little longer than 20 min. Will they get slightly firmer after refrigerating? Not sure if I’m thrilled.
Ashley Fehr says
Hi Jane! I’m not sure what to say. I have made these many times and they turn out the same every time (and others have had success too). All cheesecake needs to be refrigerated after baking until thoroughly chilled. I would probably reserve your judgement until then.
Linda m says
Could you use the mini tins or no
Ashley Fehr says
Yes, definitely! They will cook much quicker though
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?
Ashley Fehr says
Yes, they freeze perfectly! THank you!
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 🙂
Ashley Fehr says
That is so fun! Thanks for sharing Julie!
Melinda says
Turned out delicious!
Ashley Fehr says
Thanks Melinda!