Super Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce!
I love making mini cheesecakes rather than a whole cheesecake. Whole cheesecakes can be quite intimidating. Mini cheesecakes are the best. Super easy to make and the perfect portion size.
These Mini Cheesecake Cupcakes are made in a muffin pan with cupcake liners. Super easy to clean up and doesn’t require a special pan.
These mini cheesecakes are rich, creamy and smooth. I made the filling with cream cheese and sour cream for a bit of tang. If you don’t have sour cream feel free to substitute greek yogurt.
This recipe makes 12 perfectly sized mini cheesecakes. They are perfect for serving a crowd!
The best thing is that they are totally customizable! They can even be served plain or with your favorite topping. Make them with caramel sauce, chocolate or strawberry sauce. Or top them with fresh fruit. Any way you serve them they are awesome!
I’ve included my homeamde caramel sauce and homemade strawberry sauce recipe below. Now the hard part is deciding which one to make. I recommend making both!
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- caramel sauce or strawberry sauce for topping, optional
- 1 cup strawberries, halved
- ½ teaspoon lemon juice
- 2 teaspoons granulated sugar
- 2 cups light brown sugar
- 1 stick plus 4 tablespoons unsalted butter
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- sea salt for serving, if desired
- Preheat oven to 325 degrees.
- Line a muffin pan with paper liners. (I recommend using the paper liners over foil)
- Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin.
- Bake for 5-6 minutes or until golden brown.
- Take out of the oven and cool completely.
- Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
- Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
- Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
- Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
- Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.
- Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.
- Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.
- Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn't getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
- Stir in vanilla.
- Take off of the heat and allow to cool in the saucepan. Transfer to a container and place in the refrigerator to firm up and cool.