This easy Cheesecake Cupcakes recipe (mini cheesecakes) is simple to make and customize! They are made in a standard muffin pan, freezer friendly and perfect for any dessert table, birthday party or baby shower.
It’s no secret here that I’m a cheesecake fanatic.
No bake cheesecakes, baked cheesecakes, cheesecake cupcakes, cheesecake brownies — 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.
I love these cheesecake cupcakes for a holiday or party, because you can make a big batch and add a few to a dessert tray, 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!)
What people are saying
“So easy and amazing! I’ve made multiple cheesecake cupcake recipes and this is by far the easiest. Love the crust.” Madison
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!
Mini Cheesecake variations:
- Make the Oreo: To make Oreo Cheesecake Cupcakes, crush Oreo cookies to make 1 cup of Oreo crumbles and stir into the cheesecake batter before baking.
- Make them Strawberry: 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.
- Make them Lemon: add the zest of 2 lemons to the batter, then top with lemon curd before serving.
How to freeze Cheesecake Cupcakes:
To freeze these 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.
Serving ideas:
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
I’d love to hear how you would serve them! What are your favorite cheesecake toppings?
Cheesecake Cupcakes
written by Ashley Fehr
Ingredients
- 1½ cups graham cracker crumbs, (210g)
- ¼ cup unsalted butter, melted
- 2 packages cream cheese,, room temperature (8oz or 250g each)
- 1 cup granulated sugar, (200g)
- ½ cup sour cream or plain Greek yogurt
- 2 large eggs,, room temperature
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 325°F. Line 20 muffin cups with paper liners.
- In a medium bowl, combine the cracker crumbs and butter. Divide the mixture between the liners and press firmly into the bottoms. Bake for 10 minutes, until dry in the center. Reduce the oven temperature to 300°F.
- In a large bowl, beat the cream cheese with an electric mixer, until smooth. Add the sugar, sour cream or yogurt, eggs, lemon juice, vanilla, and salt and beat on medium-high for 2 to 3 minutes, until smooth, scraping down the sides as needed.
- Divide the mixture evenly between the muffin cups. (They should be almost full.)
- Bake for 20 to 22 minutes, or until the centers are nearly set.
- Remove from the oven and let cool in the pan for 20 to 30 minutes before removing to a wire rack to cool completely.
- Refrigerate for at least 3 to 4 hours, until chilled before serving as desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebelPopular Cheesecake Recipes on The Recipe Rebel:
- No Bake White Chocolate Raspberry Cheesecake Recipe — the perfect sweet and tart combo.
- Cherry Cheesecake Angel Food Cake Roll — a showstopper that is actually easy to put together!
- No Bake Pumpkin Cheesecake Recipe — for fall…. or any time of the year.
- Cherry Cheesecake Brownies — my favorite mash up ever!
- Strawberry Cheesecake Cupcakes — one of the best summer desserts, perfect for a party.
Carmen Barrera says
How could I already ask that when this is first time seeing this?
Carmen Barrera says
Are cupcake pans regular cupcake size or big muffin size?
Ashley Fehr says
The regular muffin size
Carly Fanjoy says
Hi,
How did you make the icing?
Ashley Fehr says
It is just whipped cream
Gwen says
I used your recipe to bake 120 cupcake cheesecakes for my daughter’s wedding reception. We dropped them in a tulip paper wrapper and served them with a topping bar. Absolutely amazing flavor and texture! Lots of compliments.
Ashley Fehr says
That is such a great idea! Thanks for sharing!
Mary says
I have made this recipe numerous times now and my 2-year old granddaughter LOVES them. Everybody loves them! I doubled the recipe and baked it in a 9 x 13 pan lined with parchment. Once cold, I cut it into 1.5″ squares and placed them in the freezer. Freezes up so well and now we have cheesecake bites whenever we want. Oh, and I added a sour cream/sugar topping the last 10 minutes of baking. SO delicious!
The Recipe Rebel says
Great to hear, thanks Mary!
Adolanie Reed says
Not sure if I hit the submit button, so might ask the same question twice. Wanted to know if this recipe can be used to make a 9 inch cheesecake instead of a cupcake size? If so, what adjustments would need to be made for ingredients, temperature, & time?
The Recipe Rebel says
Hi Adolanie, 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.
Lanie says
Do you put both cupcake trays in oven to bake at the same time (all 20 cupcakes in 2 – 12 count cupcake trays), if so are they on the same rack and still at 300 Degrees for 22 minutes?
The Recipe Rebel says
Hi Lanie, I do, but you can also do it separately. No need to adjust the temperature or time. Enjoy!
Elizabeth Sagarminaga says
I haven’t tried it yet. I have the mini muffin pan. How long do I cook for in a conventional oven and at what temperature. Also, what frosting or icing is on top?
Maxwell Jung says
Worked beautifully! Had to keep it in the oven a tad longer than 20-24 mins but as long as you wait just until it stops jiggling in the center it comes out beautifully.
Christine L Uyhelyi says
How would I add white chocolate? What quantity and would it be melted with cream? I want to make white chocolate raspberry cheesecake cupcakes. Thank you.
The Recipe Rebel says
Hi Christine, I haven’t tried it myself but you could use this no bake white chocolate raspberry cheesecake as a guide: https://www.thereciperebel.com/no-bake-white-chocolate-raspberry-cheesecake-recipe/ Hope you enjoy it!
Kayla says
Made this tonight, cooked at 300 degrees for 30 minutes and they’re severely undercooked. I don’t know what went wrong
Brit says
Hi, did you line the cupcake trays with liners? or just put the batter directly in the tin?
The Recipe Rebel says
Hi! You’ll see in Step 1 it says: Preheat oven to 325 degrees F and line 20 muffin cups with paper liners. Hope this helps!
Cj says
Made these today…very disappointed. 22 min at 300° very undercooked! I’m going back to my old recipe.
The Recipe Rebel says
I’m sorry to hear that, Cj. It sounds like your oven might cook slower than mine. I’ve never had a problem with them being undercooked. Do you have an thermometer inside the oven?
Dorota says
Can I use the same recipe in a regular rectangle tin?
The Recipe Rebel says
Maybe, but you would probably line it with parchment paper so you could get it out.
Jj says
Omg made this using frozen strawberries I pureed and then another batch with frozen bananas. Getting ready to do one with raspberries. Love cooking with frozen fruit and this is perfect recipe! ( also.. I just started baking 2 weeks ago.. perfected my pate cheux dough so wanted something easier) these were a HIT! AND EASY TO MAKE! TY !
The Recipe Rebel says
Love that! Thank you!
kathleen says
Hello! May I ask what size muffin tin is used?
The Recipe Rebel says
You’ll use regular cupcake size. Enjoy!
Mimi says
Hi. Looks delicious. How could I make these pistachio flavored?
The Recipe Rebel says
Maybe with some pistachio powder? I’m not sure, I haven’t tried it myself.
Jeanann says
Trying these soon but I wanted to make that topping as well. I that recipe available? Thanks!
The Recipe Rebel says
Hi Jeanann, It is just whipped cream: https://www.thereciperebel.com/whipped-cream/ Enjoy!
Pam says
I tried it pumpkin and oh my goodness, it is the best!
The Recipe Rebel says
Hi Pam! So glad you enjoyed the recipe! Thank you for this kind review and feedback about the pumpkin!
Cindy Gallop says
Hi, I want to make this for homecoming at our church. Are the muffin pans the mini pans or regular size cupcakes pans? Thank you
The Recipe Rebel says
Hi Cindy! This uses regular size cupcake/muffin pan. Enjoy!
Ann says
Trying today. I meant moat
Thank you. I’m sure they will be delicious
The Recipe Rebel says
Hi Ann! Maybe but I personally don’t think it is necessary. Hope you enjoy it!
Ann says
Can you bake in a water most
Thank you. Anxious to try recipe
Ann