These Cheesecake Cupcakes make a fun dessert! Layered with a graham cracker crust and creamy tangy cheesecake. Choose between your favorite toppings (salted caramel sauce, chocolate or strawberry sauce!)
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Mini Cheesecake Cupcakes
I love making mini cheesecakes rather than a whole cheesecake. Whole cheesecakes can be quite intimidating. These cheesecake cups really are the best! They are super easy to make and the perfect portion size! They are perfect for serving at a party or get together because they are so portable!
These Cheesecake Cupcakes are made in a muffin pan with cupcake liners. They are similar in size to a cupcake. This cheesecake cupcake recipe makes 12 perfectly sized individual cheesecakes. They are perfect for serving a crowd! You can also use a mini muffin tin for bite size cheesecakes.
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 cheesecake cupcake recipe makes 12 perfectly sized cheesecakes. They are perfect for serving a crowd! The best part of this cheesecake cupcake recipe is all the variations you can make. I listed my favorite flavor combos below!
how to make cheesecake cupcakes
- Make graham cracker crust: Preheat oven to 325 degrees. Line a regular size muffin tin with paper liners. (I recommend using the paper liners over foil). Combine graham cracker, butter and sugar in a small bowl. The 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, set aside.
- Cheesecake filling: 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 (about 2 tablespoons of filling each.) Fill almost all the way to the top.
- Bake: 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 on a wire cooling rack.
- Serve: Place the cheesecake cupcakes in the refrigerator to chill and serve cold with your favorite toppings!
Tips
- Use chocolate graham crackers, Oreo’s, or biscoff cookies in place of the honey graham crackers for a fun twist!
- For my chocolate lovers try my Triple Chocolate Mini Cheesecakes. This recipe is made with an Oreo Cookie crust layered with chocolate cheesecake and topped with a chocolate ganache.
- A lot of readers have had success with making these in silicone muffin trays. There is no need to put a liner for these and they pop out really well!
variations
- Chocolate Cheesecake Cupcakes: Made with melted semi sweet chocolate chips. Perfect for chocolate lovers!
- Oreo Cheesecake Cupcakes: In place of the graham cracker crust substitute 18 Oreos and
- Strawberry Cheesecake Cupcakes: Top each cheesecake with 1 tablespoon of my Strawberry Sauce (recipe follows below) then place half of a sliced strawberry on top.
- Pumpkin Cheesecake Cupcakes: Add canned pumpkin puree (not pumpkin pie filling) and some pumpkin pie spice. Crush up gingersnaps and mix with melted butter to make the crust.
- Cherry Cheesecake Cupcakes: Top each cupcake with canned cherry pie filling and graham cracker crumbs!
The best thing about these mini cheesecakes are 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 homemade caramel sauce and homemade strawberry sauce recipe below. Now the hard part is deciding which one to make. I recommend making both!
homemade caramel sauce
- 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.
homemade strawberry sauce
- 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.
Can you freeze Cheesecake Cupcakes?
Yes! These mini cheesecakes freeze really well. Just make sure to wrap them up properly in an airtight container. The cheesecakes should last for up to 3 months in the freezer. Bring to room temperature before serving.
Here are more individual desserts to try!
- Mini Cheesecake Cupcakes
- Chocolate Fudge Cakes for Two
- Triple Chocolate Mini Cheesecakes
- Individual No Bake Vanilla Cheesecake
- Individual Mixed Berry Crisp
products i used
Mini Cheesecake Cupcakes
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Mini Cheesecake Cupcakes
- 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
Instructions
Mini Cheesecake Cupcakes
- 1. Preheat oven to 325 degrees. Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil) 2. Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. 3. 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.
- 4. Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
- 5. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
- 6. 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.
- 7. Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.
3 Ingredient Strawberry Sauce
- 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. If desired place in a food processor and pulse until smooth.
Easy Caramel Sauce
- 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).
- Take off of the heat and stir in vanilla. Transfer to a container and place in the refrigerator to firm up and cool.
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Monica Labrador
these little cheesecakes are cute thus beautiful! I cherish that they’re chomping estimate and the way that you can modify them. Such an awesome sweet thought for a gathering!
Lori Burkhardt
I have made a gluten free version by making the crust with ground gf pretzels and nuts with a small amt of sugar added to give some sweetness to it. Most people prefer this crust over my graham crust! Go figure! I will be making these for my niece’s bridal shower (gf of course since both of my niece’s are gluten free) Thank you for the recipe.
Kelley
Great ideas Lori! Thanks for sharing!
shyane
its amazing and deliciouse it amaded my gradma when i made it
Susan Guarino
Other recipes call for baking crust and filling at same time. Is there a reason your recipe calls for baking crust first and then with filling?
Kelley
Hi Susan,
I found that not baking first makes the mixture crumbly.
Thanks & Enjoy!
Kelley
Susan Guarino
Thank you. I am making them today as a practice run. Intend to make these for my daughter’s wedding. Thanks for the recipe.
Mary Williams
Good luck with your dieting…I am trying for Lent to *Reduce* cheese/champagne consumption. I can’t say eliminate because that’s a sure-fire way to fail! But I am trying to reduce at least ? These cheesecakes are the perfect little diet solution: single serving!
Mira
Could I take them out of the linet after they cool?
Kelley
Hi Mira,
Yes you can! I would even try refrigerating before taking them out of the liner to avoid any crumbling.
Thanks!
Kelley
Amy
Incredible! So delicious thank you!
Nathan
I’m so glad you liked them!
Alora
Ive made these two years in a row now for a thanksgiving party and both years they have been an amazing success everyone always loves them. i keep bringing toppings for people to put on them and they always go to waste because they hold their own just as they are. When i made them last year i had only attempted cheesecake once before and it was a disaster so the fact that these were so easy to make and so delicious was really great.
Kelley
Hi Alora!
I am so happy to hear you and your guests enjoy these! Thank you so much!
Happy Holidays!
Kelley
Allison
Hi I would like to make this. Is a “regular size muffin pan” the same type of pan i use for cupcakes?
Kelley
Hi Allison!
Yes that would work perfectly! Hope you enjoy.
Thanks!
Kelley
Nicole Patrick
Can you freeze these once they are completed cooled?
Kelley
Hi Nicole!
Yes you can. I would freeze for up to 2 months.
Thanks & Enjoy!
Kelley