Mini Cheesecake Cupcakes

Super Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce!

Super Easy Mini Cheesecake Cupcakes
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.

Easy Mini Cheesecake CupcakesThese 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!

Mini Cheesecake CupcakesThe 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!

Amazing Mini Cheesecake Cupcakes

Mini Cheesecake Cupcakes

  • 4.6
  • 16 reviews
Prep time:
Cook time:
Total time:
Serves: 12 cupcakes
Super Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce!

Ingredients

Mini Cheesecake Cupcakes

  • 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

3 Ingredient Strawberry Sauce

  • 1 cup strawberries, halved
  • ½ teaspoon lemon juice
  • 2 teaspoons granulated sugar

Easy Caramel Sauce

  • 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

Instructions

Mini Cheesecake Cupcakes

  1. Preheat oven to 325 degrees.
  2. Line a muffin pan with paper liners. (I recommend using the paper liners over foil)
  3. 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.
  4. Bake for 5-6 minutes or until golden brown.
  5. Take out of the oven and cool completely.
  6. Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
  7. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
  8. Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
  9. 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.
  10. Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.

Ingredient Strawberry Sauce

  1. 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.
  2. Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.

Easy Caramel Sauce

  1. 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).
  2. Stir in vanilla.
  3. 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.

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Amazing Easy Mini Cheesecake Cupcakes | chefsavvy.com

 

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Comments

  • I’m usually not a big sweets person. That being said, I would never turn down a dessert if offered to me. But I do have a weakness for strawberry cheesecake. I LOVE the stuff! And how cute are these little mini cheesecakes! Just a few bites… that means I can eat more, right? 🙂

  • Donna Henderson

    After searching Pinterest for a mini cheesecake recipe, I came upon yours and found it to be the best choice of ingredients and easy to make. I made the tiny mini cheesecakes for my NYE party last week and they were delicious! Everyone loved them! Thanks for a great post!

      • Nancy

        What kind of muffin papers? You said, “Over Foil”? These are regular size cupcake paper right? Thank you.

        • Hi Nancy,

          Any paper liner will do either paper cupcake or paper muffin liners. I suggest using either of those over foil liners. I hope that helps.

          Thanks!

          Kelley

  • Kim

    My cheesecakes turned out great but they were very crumbly when we ate them. Anyone know a fix for this?

    • Hi Kim!

      I am so sorry that they were crumbly when you ate them. Maybe they were in the oven too long? Did you use full fat cream cheese. I have heard low fat can sometimes dry out a cheesecake.

      Thank you!

      Kelley

  • I see you have a stand mixer with paddle attachment as directed in your instructions- I don’t have a stand mixer only a handheld electric- would this still work effectively?

  • Rebecca

    My friends and I are going to make these tonight! So excited!

    Did you use granulated sugar or powdered?

  • Hannah

    I think this will be great to cook but I would like to know if I could substitute the graham crackers for digestive biscuits because I could not find graham crackers in the store. I live in Australia.

    • Hi Hannah,

      I think the biscuits should work. You might need to pulse them in the food processor so they are crumbly and mix with butter. You want the consistency to be similar to wet sand.

      Thank you!

      Kelley

  • Jane

    My husband would like cheesecake for his birthday for tomorrow but I am already secretly committed to making him a different cake – decorated and a big project for me considering my lack of time management skills and experience. Now I can make him these little beauties as well. Planning to customise with mango sauce and possibly a small amount of macadamia nut or almond meal in the biscuit base. Thanks for the recipe and the inspiration. Jane, Adelaide Australia

  • Jen

    Hi Kelley,
    I just finished my first batch of these and had to test one. It was lovely!! The problem I am having, if you can call it a problem, is I have been able to make another batch and still have a ton of the cream cheese mixture left over. When all is said and done I will probably be able to make 36 total. Any ideas on why I might have so much left over??

    The caramel sauce seems to be great, waiting for it to cool a bit more. I have a ton of this too, it filled a pint container!

    Thanks,
    Jen

    • Hi Jen!

      I am so glad you like them. You are right having extra is a good problem to have! You can always make more of the graham cracker crust and maybe half the recipe and make a few more cupcakes. My other suggestion would be to make my chocolate covered cheesecake bites! They are fantastic. You can basically make a graham cracker crust on the bottom and use the filling you already have. Bake, freeze and cut into squares. You can always eat as is or dip in chocolate! Here is the link to the recipe: http://chefsavvy.com/recipes/chocolate-covered-cheesecake-bites/

      I hope this helps Jen! Thanks,

      Kelley

    • Hi Beverly!

      No I would not consider these to be low carb per say. They are made of mostly cream cheese which has about 9 grams of carbs for 1 cup.

      Thank you!

      Kelley

  • manon villeneuve

    I find that even a small size of regular cheesecake is too much. It is usually so dense and I can’t never finish. These are simply the perfect size and they are delicious! I made the strawberry sauce and it was perfect. Thank you for sharing!

  • manon villeneuve

    Ho, I also wanted to add that I was able to make 15 cupcakes using this recipe.

  • Marilyn Siravo

    I use canned cherry pie filling such as Comstock for topping and vanilla wafers for crust. YUMMY!

  • vivian

    I would love these for my book group, but I’m not clear on the size of the muffin tin to use. Is it a regular sized one, or one for mini-muffins. Thanks.

    • Hi Vivian,

      You use a regular size muffin pan and regular size cupcake liners.

      Thanks! Hope you enjoy!

      Kelley

      • vivian

        Thanks for your quick response, Kelley. These were a big hit at my book group dinner, with many requests for the recipe. I will definitely direct them to your blog. The only difference I made from your recipe is to make blueberry sauce instead of strawberry. For double the recipe, I used your ingredients substituting blueberries for strawberries, and thickened it u a bit with a teaspoon of cornstarch mixed with about a tablespoon of water. I didn’t need to run it through the blender after cooking. Thanks so much for a great recipe that I will use again!

  • Rosemary

    My filling was lumpy. Is this normal or did I do something wrong? I have never made cheesecake before.

    • Hi Rosemary,

      I’m pretty sure I know what happened because it has happened to me as well in the past. It is very important to bring the cream cheese to room temperature and it is completely softened before using it. If not it will never completely combine and the batter will end up lumpy.

      I hope this helps! Thank you,

      Kelley

  • Lizette

    I made these and they are the best cheesecake I’ve ever had. I follow the recipe as follows and was able to make 16 cheesecakes. I made the strawberry topping which is incredible and I tried the caramel today. Not sure how I feel about the caramel.

    • Hi Ash,

      I have not tried making these with a mini muffin tin so it is hard to say. If you did try to make them in the mini muffin tin I would suggest shortening the cooking time.

      Thanks!

      Kelley

  • Melissa

    Hello. I made this last night for my dad’s birthday. First the butter-graham cracker ratio is off. You need more crackers. The butter soaked the bottom of the cupcake liner. Also,
    I was looking for a “cheesecake” flavor not sour cream. WAY too much sour cream. I ended up adding another 8 ounces and finally got the cream cheese flavor back. After baking, I let them cool on the counter as what was instructed, and they sunk in the middle. What is going on here!?

    • Hi Melissa,

      I am sorry you had problems with this recipe. I worry adding more cream cheese and not more eggs could be the reason it sunk in the middle.

      Kelley

  • Once the strawberry sauce and cheesecakes are cold can I store them in the fridge with the topping on the top? I’ll be bringing them to work so the leas I have to carry the better! 🙂

    • Hi Brandy!

      Yes you can. I stored them in my fridge as well with the topping on top and they were fine the next day. Enjoy!

      Thanks!

      Kelley

  • Jen C

    Have you ever tried freezing these? I need to make a lot of desserts for a party and want to do as much ahead of time as possible

    • Hi Jen,

      I have not tried freezing these cupcakes before. However I know cheesecake freezes quite well if wrapped up properly and cooled before frozen.

      Thank you!

      Kelley

    • Joni Wilhelm

      I made these for my wedding about 3 weeks ahead and froze them up to the point of putting the fruit topping. They were great!

  • E. Schwanz

    The name “mini” cheesecake cupcakes is very deceiving!! Guess I missed somewhere that these were to be regular cupcake size!!! What a bummer for me this morning using the mini size muffin pans and of course mini papers. Guess I should have read all of your “replies” before making them — someone asked about ” mini pans.. Guess I will find out tonight how my guests feel about handling the mini size dessert????? Sorry, probably won’t make them again – rest of it seem to work well– Oh, well!!!

    • Hello,

      Sorry for the confusion. It does state using a muffin tin not a mini muffin tin in the recipe. They are called mini because they are individual portions of cheesecake.

      Thank you,

      Kelley

    • Hi Kenzie,

      I have not tried freezing these cupcakes before. However I know cheesecake freezes quite well if wrapped up properly and cooled before frozen.

      Thanks!

      Kelley

  • Sandra June

    I’m off to a birthday party tonight and cheesecake is one of the guest of honor’s favorites so I thought I give it a whirl.

    I grew up eating my dad’s traditional, springfoam baked version with a cherry topping–delicious! Because of my fondness for his version I added 2T lemon juice and the zest from one whole lemon into the batter. Tasting it raw reminded me so much of daddy’s (RIP) cake…a very nice memory indeed.

    I opted for strawberry topping and added a hint more sugar. Not sure if I’m going to try one before the party– I hope they are a success!

  • Snickerdoodle

    When I made the crust part it didn’t stay together. It crumbles when you touch it after it came out of the oven, I even cooked it a little extra. What’s wrong?

    • Hi!

      I am so sorry that this happened. Mine always stay together so I am not sure what could have caused it to crumble? Maybe over cooking could cause it to crumble or not pressing it down into the cupcake liners. Sorry I could not be of more help!

      Thank you,

      Kelley

      • MFN

        I thought my crust was crumbly too, but after it cooled it stuck together nicely. Hope that is helpful!

  • Marlen

    Hello,

    I tried to make this recipe since it looks simple and fun to make and also because I LOVE cheesecake!!! I decided to make it today but unfortunately when I took my cheesecakes out my mini cheesecakes cracked. I haven’t tried them yet but I did put them in the fridge to chill. Did I do something wrong? :/

  • Lizette

    These are always such a hit. The only thing different I do is bake them longer.

  • Hadia

    I made these cheesecakes in a party at my place. Everyone loved them. So easy and super delicious. 👍

  • Rachael

    Is the sugar and the granulated sugar completely seperate? I thought they were the same thing? I’m about to make these but I don’t know exactly how much sugar to add

    • Hi Rachael,

      Yes it is granulated sugar that you want to use. Sorry for the confusion! I have updated the recipe to say granulated sugar instead of just sugar.

      Thanks & Enjoy!

      Kelley

  • Allison

    My husband loves cheesecake and I’m intimated to bake a whole one so this is perfect!! 2 questions though, you have granulated sugar twice listed for the cheesecake ingredients is that correct? Or is one for the crust and one for the actual cheesecake? And second, do you have a YouTube video of making this!? That would be so helpful.

    • Hi Allison,

      2 tablespoons is for the crust and the 1/4 cup is for the filling. Unfortunately I do not have a video of myself making this.

      Thank you!

      Kelley

  • Sarah

    Do you use regular size cupcake pans or the mini ones? And would the mini ones work?
    Thanks!

    • Hi Sarah,

      I use regular cupcake pans. I have not tried it in the mini pans so it’s hard to say.

      Thanks!

      Kelley

  • Lisa

    These turned out great! I wanted to make them actually bite-sized so I used a mini muffin tin and shortened the bake time to 15 min. It ended up making 48 little cheesecakes.

    • Hi Lisa!

      I am so happy to hear that! I always wondered how these would turn out in the mini muffin tins. Thank you so much for letting me know!

      Kelley

  • Marcielle

    Hi Kelly,

    Instead of graham crackers, can I use Biscoff cookies? I would pulse them in the food processor.

    Thanks!

    • Hi Marcielle,

      That sounds like a wonderful idea! As long as they are pulsed pretty fine I think they will work perfectly.

      Thanks!

      Kelley

  • Kimberly

    I just put mine in the oven to bake! Fingers crossed that I made them just as good! Thank you for sharing this Recipe!!!! I had a lot of fun making them! 😀

  • AC

    Hello!

    I made a double batch for a bake sale. I too had way too much batter left over. Since I measured the batter with a tablespoon I know that I had a little more than a third more batter than I needed — each cupcake took exactly an extra tablespoon. I had enough batter left that I made 6 crustless mini cupcakes. Here’s some high praise, my daughter says they are awesome even without the crust.

    I served these with a different caramel creme sauce. I do have to say, that if I were serving them with only fruit and not a sweetened topping, I’d add a bit more sugar to the dough.

    Excellent recipe, excellent turnout and they were all gone after the bakesale opened an hour ago!

    Thank you!

    • Hi Donna,

      I am not sure how they will turn out without a crust. I have never tried it so it is hard to say. You can always make a gluten free crust using almond flour.

      Hope this helps! Thank you!

      Kelley

  • Suzie

    Hi! I had a question about the recipes. It first says 2 tablespoons of granulated sugar, then calls for 1/4 cup of granulated sugar again. Is that correct?

    Thanks! I’m super excited to try these!!

    • Hi Suzie,

      Yes this is correct. The 2 tbsp is for the crust and the other granulated sugar is for the actual cheesecake batter.

      Thanks!

      Kelley

  • Qiauna

    Hello Kelley,

    I noticed 2 granulated sugar measurements (2 tbsp and 1/4 cup) which amount is for the crust? Which is for the cheesecake filling?

  • Ashley

    I’m assuming the 2 tablespoons of sugar is for the crust? And the 1/4 cup is for the filling?

    Thanks they look so good!

  • Rina

    Hi. I would like to make mini, mini cheese cakes. How long should I bake them?

    • Hi Rina,

      I have not tried baking these in the mini muffin tins so it is hard to say for sure. I would check on them after maybe 12-15 minutes.

      Thanks!

      Kelley

  • Afshan Syed

    Hi! Thank you for the recipe, I just made these today and I also had a lot of left over topping, the crust was yummy and crunchy but seemed to have too much butter as they left oil marks on plate. They seemed saturated in it, (which is a good thing because it means I can cut out a good two tablespoons of butter from the recipe for next time probably!) I enjoy a tangy cheesecake filling but my whole family all agreed the 1/4 cup sugar was definitely not enough it barely tasted sweet…I think if you top the cheesecake with a sauce it would probably be ok but if you’re making them plain like I did then highly advice more sugar. I think I’ll going to add more sugar just before I add the eggs so I can keep tasting the amount once it seems sweet then add eggs mix etc….

    Thanks again a good learning experience for me

  • Jill

    Hi! We would like to make these today ( dec. 18 ) and refrigerate to be served on Christmas Day – would this work or do we need to freeze them? If we need to freeze we would add topping day prior to serving. Your thoughts?

    • Hi Lei Anne,

      I have not tried it with other flavors yet. You can try subsisting the vanilla for almond extract or mint extract for a different flavor. I still need to experiment with different options of these maybe chocolate or red velvet mini cheesecakes! Any suggestions?

      Thanks!

      Kelley

  • Sadia

    Hi! Can I omit the sour cream if I don’t want it to be tangy or do I have to substitute it with something else?

    Thanks

    • Hi Sadia,

      The cheesecakes are not too tangy so I wouldn’t worry about it. They have the normal cheesecake flavor. Greek yogurt would be a good substitute.

      Thanks!

      Kelley

  • Maria

    I love this recipie! And they look so Nice! I have a question though, when I make a full size cheesecake I usually bake it in the oven in a water bath. Do you recommend doing this for these cupcake cheesecakes? Thanks!

  • Jousie

    Made them with strawberry topping for my husband’s birthday. They were amazing and everyone loved them 🤗

  • Finny

    Hi, may I ask u some question? How many eggs did you put? Do you use the whole egg or just the yellow egg? Thanks. Btw your cheese cake is beautiful. 😀👍

  • Gabriela Canova

    Yumminess overload!!!! I’m defo going to try these over the Easter weekend.

  • Kimia

    I’ve made these last night for a party.
    It was my first time baking cheesecake, and with your clear instructions they came out great.
    Thx for everything 🤗😁

  • Cheryl King

    These are great. A vanilla wafer fits exactly in a mini muffin pan and also is a great crust for these.
    Cheryl

    • Hi Angela,

      I have not tried freezing these cupcakes before. However I know cheesecake freezes quite well if wrapped up properly and cooled before frozen.

      Thank you!

      Kelley

  • Awesome
    I made a low carb version
    I used Swerve instead of sugar
    I made them in a mini muffin pan made 50 wow!
    Thanks for. Great recipe!!

  • Joni Wilhelm

    Hi Kelley,
    Just wanted to say that this is a fantastic recipe! I am a former caterer/personal chef and now work as a food stylist. I just got married and decided to do all the appetizers and desserts. I did not want a wedding cake or cupcakes and wanted to choose something I could make ahead of time. I didn’t use muffin pans with liners because I wanted to freeze them up to the point of adding the fruit topping. I instead used individual muffin tins, baked them, put a round of waxed paper on each and was able to stack them in the freezer. I made the topping the day before the wedding so my kitchen crew put the topping on, also used a pastry bag with whipped vanilla cream and a berry on top of each one. Half were strawberry, half were mixed berries, so either half a strawberry or a raspberry on each one. Everyone raved about them! I adapted the recipe to make 75 and ended up with 90…….not a single one was left! The tins were slightly bigger than a cupcake wrapper so I made wrappers out of lace doilies…….

    • I am so happy to hear you enjoyed them Joni!! These cupcakes would be beautiful at a wedding! Thanks again and congrats on getting married!!

  • Courtney

    Looks sooooo good and tastes really good too. Loved it! Also, I like how they are really cute and small. 🙂

  • Pearline Thompson-Beckford

    Thanks for the great posts will be doing these for a family reunion in July wanting to please all tastes I will do the sour cream and yoghurt but also want to do something less tangy and more “regular” cheesecake taste what can I use instead of sour cream and yoghurt please?

    • Hi Pearline,

      The cheesecakes are not too tangy so I wouldn’t worry about it. They have the normal cheesecake flavor. I would test out a batch before your reunion to see what you think!

      Thanks!

      Kelley