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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Heather says
Love these! How would I adjust the baking temp and time for mini cupcakes?
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.
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.
The Recipe Rebel says
Hi Carolyn! So glad you enjoyed the recipe! Thank you for this review!
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.
The Recipe Rebel says
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
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.
The Recipe Rebel says
Hi Jade! So glad you enjoyed the recipe! Thank you for this kind review!
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!
The Recipe Rebel says
Hi Juli! What did you end up doing? I normally chill them.
MissQuinn says
I used your recipe and made variations to make them Cookie Monster Cheesecake Cupcakes! They have been a hit! Thank you!!
The Recipe Rebel says
So glad you enjoyed the recipe! Thank you for this review and feedback on the variations!
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 Susan! So glad you enjoyed the recipe! Thank you for this review!
Ivy says
What is that on top of the cheesecake? Is it whipped cream?
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!
Pj says
Made these few times they are awesome. Will continue to make them for family and friends.
The Recipe Rebel says
Hi Pj, So glad you enjoyed the recipe! Thank you for this kind review!
Heather says
Hello there! Is that just plain whipped topping in your pictures on the top of them?
Shola says
Hi Heather, yes it is whipped cream. However, you can add what you like as it’s a flexible recipe.
The Recipe Rebel says
Hi Heather! Yes it’s just plain whipped cream.
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?
The Recipe Rebel says
Hi Rachel! You should not adjust the bake time, they still need to cook at the same baking time.
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!
Donna says
I made a half batch for Christmas Eve – they were delicious!
Rachel says
Hi Donna – how long did you bake them?
The Recipe Rebel says
Hi Donna! So glad you enjoyed them!
Jessica Lee Trone says
How long would you bake it if you used a 9in crust?
Ashley Fehr says
I’m not sure the exact cook time — I would look for the outer 2 inches to be cooked, then turn off the heat and leave in the oven an hour.
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.
Ashley Fehr says
Thanks Donna!
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!
Ashley Fehr says
Thanks Mindy! I’m so glad!
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. 🌴
Ashley Fehr says
Thanks! You too!
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.
Ashley Fehr says
Yes you definitely can!
Adriana Alaniz says
What size cupcake liners do you use?
Ashley Fehr says
I use just regular sized cupcake liners
Cailey says
Hi! At what point should I remove the cupcake liner? Before chilling or after? Can I serve them in the cupcake liners, or will they be difficult to remove at that point. Thanks!!!
The Recipe Rebel says
Hi Cailey, I would chill them before removing! Hope you enjoy them!
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!
Wendy says
I had fat free greek yogurt and they were delicious. Would could not tell it wasn’t sour cream. Sooo good.
The Recipe Rebel says
Hi Wendy! So glad you enjoyed the recipe! Thank you for this review!