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 Cupcakes

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!

Mini Cheesecake Cupcakes

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!

Amazing Mini Cheesecake Cupcakes

Mini Cheesecake Cupcakes

4.65 from 78 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 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!


Mini Cheesecake Cupcakes

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/4 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
  • 1/2 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


Mini Cheesecake Cupcakes

  1. Preheat oven to 325 degrees.
  2. Line a regular size 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.

Recipe Notes

Original recipe from Please do not publish my recipe or pictures without linking back to the original post.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

Nutrition Facts
Mini Cheesecake Cupcakes
Amount Per Serving
Calories 246 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 84mg28%
Sodium 186mg8%
Potassium 88mg3%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 9g10%
Protein 4g8%
Vitamin A 724IU14%
Vitamin C 1mg1%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: 3 Ingredient Strawberry Sauce, Easy Caramel Sauce, Easy Desserts, Individual Desserts, Mini Cheesecake Cupcakes

Amazing Easy Mini Cheesecake Cupcakes |



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Comments - page 2/10

  • 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!


    • 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:

      I hope this helps Jen! Thanks,


    • 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!


  • 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!


      • 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,


  • 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.



  • 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.


    • Shan

      How would you know it’s too strong on the sour cream before baking it and trying it?Sour cream is a standard ingredient in cheese cake and a ratio of half a cup of sour cream to 16 oz cream cheese is definitely not “WAY too much sour cream”.

  • 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!



  • 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!


    • 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,


    • Natalie

      I make them with mini muffin tin and they work just as well
      These are a winner everytime I make them for any occasions

    • 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.



  • 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,


      • MFN

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

  • Marlen


    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? :/

    • Cami

      It took me years to learn this trick about cheesecake: always double boil your cheesecake, weather it be in a springform pan, pie dish or whatever size muffin pan. So take a larger dish, I usually use an oven safe frying pan or pot, or Pyrex dish. Place your cheesecake inside that dish and fill first dish half way up your cheesecake dish. Bake it at the said time for cheesecake recipe and the steam created from the water in the first dish will keep your cheesecake from drying out on top and cracking and you can cook your cheesecake all the way through. I even do it with cheesecake muffins and mini muffins. Best trick ever! You’ll never HAVE to cover the top of your cheesecakes again. Enjoy:)

  • 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!