Easy Cheesecake Cupcakes Recipe

Prep Time 20 minutes
Total Time 1 hour 15 minutes
Servings 20 servings

Jump to Recipe
This post may contain affiliate links. For more information, please see our disclosure policy.

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!

Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

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?

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Cheesecake Cupcakes

4.94 from 130 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



  • 1 ½ cups graham cracker crumbs
  • ¼ cup butter melted


  • 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


  • 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.


*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

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

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!

Read More

You May Also Like

Reader Interactions


  1. Kamber Brandon says

    Hi! I had a little trouble with cracking and sinking! This is my first time making cheesecake. What would you recommend to prevent this for next time? I beat for 2.5 minutes and my cream cheese was room temp. But my sour cream and eggs were cold..

    • The Recipe Rebel says

      Hi Kamber! Cracking sometimes indicates over baking, so you might need to remove them from the oven a little earlier. You could try making sure all of your ingredients are room temperature, it might help with the issue you are having of them deflating. Hope this helps!

    • The Recipe Rebel says

      So glad to hear Heather! I haven’t tested this recipe in mini form, so you will just have to watch for doneness.

  2. Carolyn says

    I made these to take to work last Friday. They turned out really well – lots of compliments. I used those cupcake papers that have the straight sides (not liners or muffin tins) and just put them onto a cookie sheet. And I didn’t have any lemon juice so I just free-poured some lemonade Vitamin Water into the mix. They were very quick and easy to make.

  3. Melissa says

    So delicious! My two young daughters helped me make them. I can’t believe how well they turned out and super easy to make. I used 1 tsp almond extract in place of the lemon juice.

  4. Jade says

    These are so delicious and so much easier to make than full-size cheesecakes. My family loved them – will definitely be making these again!

    I used room-temperature cream cheese but the other ingredients (like sour cream and eggs) were cold, which I think is what led to some lumps since it made the cream cheese cold again. Next time I’ll make sure all ingredients are at room temperature to avoid any lumps, but they weren’t even really noticeable anyway! Thanks for the great recipe.

  5. Juli says

    Hi, do you have to let them chill in the refrigerator after letting them cook on a wire rack? I’m on unexpected crunch time!

  6. MissQuinn says

    I used your recipe and made variations to make them Cookie Monster Cheesecake Cupcakes! They have been a hit! Thank you!!

  7. Susan says

    I made these last night for the first time. I topped each one with a teaspoon of Smucker’s Salted Caramel Topping. They are absolutely delicious and were very easy to make!

    • The Recipe Rebel says

      Hi Ivy, yes it’s whipped cream. The toppings are really flexible and you can add anything you want! Hope you enjoy them!

  8. Rachel says

    Hello! I have a small oven and can’t fit a muffin tin with 20 slots. Should I adjust the bake time if I have fewer cheescakes?

      • Rachel Lustbader says

        Can I add some chopped peanuts to the crust? If so how much and should I adjust the crust recipe in any other way?
        Many thanks.

      • The Recipe Rebel says

        Hi Rachel! I’ve only tested the recipe as written so it would be hard to know for sure. If you decide to experiment, let me know how it goes!

  9. donna anderson says

    I make these often for special occasion and my grown son makes them as well. On the tops I put different fruit fillings, cherry, raspberry, blueberry, apple and also a lemon curd. They are beautiful and taste delicious. Thank you.

  10. Mindy says

    Ashley, these are so easy and delicious! I made them with gluten free oat graham crackers and added a bit more butter to the crust to make it stick together. I made them for my church (twice) and everyone absolutely loved them!

  11. Susie says

    I have Not made these yet. I am waiting to go up north and have fun making them with my Daughter and My Grandaughters. Thank you for sharing this with us. Have a Great Holiday and Be Safe. Susie in Florida. 🌴

  12. Rockymt22@aol.com says

    I have not tried it yet but I am planning on it. My coworkers love my cheesecake they asked me to try to make mini cheesecake cupcakes instead because there’s never enough of the cheesecake. I was wondering can I also add almond extract because that’s what I use in my regular cheesecake. I just do not use the lemon juice.

  13. Kaitlin says

    Hello! I had a texture issue. I couldn’t get the clumps (I believe sour cream) to smooth out. Help! What am I doing wrong?

    • Ashley Fehr says

      Hi Kaitlin! It is most likely that the cream wasn’t at room temperature before starting — cold cream cheese can be difficult to get smooth (you can even microwave it a few seconds so that it is slightly warm. Beating the cream cheese on its own also helps to make sure there are no lumps. I hope that helps!

Leave A Reply

Have you tried this recipe? Leave a rating