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.
Yvette Noel
Hi
Thanks for the nice recipes and very easy to do. There are my favorite mini cheesecake. I do then every years for Christmas for my son, he loved them
Kelley
So glad you enjoyed this! Thanks so much for sharing!
Sarah
They are amazing!!!!!!!!!!!!
Leslie Bush
Chef Savvy I’m confused the sugar part of the recipe sas 2Tbsp and then 1/2 cup of sugar so do I need both for the mix?
Kelley
Hi Leslie,
The 2 tablespoons is for the crust and the 1/2 cup is for the filling.
Thanks & Enjoy!
Kelley
Maureen F Matsen
Very easy to make and delicious! I made them for our dinner party dessert, they were a hit!
Kelley
So glad you enjoyed these! Thank you!
Lorie
Do you press the graham cracker crust or just lay loosely? Are the baking times for a gas or electric range?
Nathan
Hi Lorie,
I press the crumbs in gently. The baking times should be comparable. Kelley developed the recipe in an electric oven, however, Its never a bad idea to check on them half way through to gauge and readjust time.
Thanks
Nathan
Linda
I was looking for a mini cheesecake recipe that included sour cream (or greek yogurt) and finally came across this one. The recipe is thoughtfully written and includes important details. I will try this. But when I was looking at the reviews, it sounds like everyone thinks these are adorable and pinnable……what about how they taste folks? I think you do the recipe and Kelley a disservice by not describing how easy these are to make and how they taste. Just sayin…..
Kayla
Try adding cocoa powder and add some on top after baking. It’s really good.
Nathan
Hi Kayla,
Thanks for trying out the mini cheesecakes!
If you like chocolate, I’d love to know what you think of these!
https://chefsavvy.com/triple-chocolate-mini-cheesecakes/
Megan
I made these in mini tins and they were a huge hit. I want to make this as a regular sized cheesecake. How long would you suggest the cook time be and would I have to use a water bath? I actually hate that part because water usually gets in a ruins my crust.
Nathan
Hi Megan,
If you would like to make this as a whole cheesecake, you will want to bake it at 350 for 55-65 minutes or till center is almost set.
You would want to do a water bath.
A trick to not getting water in your cake:
wrap the outside of your springform pan In a big sheet of aluminum foil and wrap the sides up and around the sides of the pan.
I hope this is helpful!
Thanks for trying out the recipe!
Nathan
@chefsavvy
courtney allen
I made this recipe it was delicious 🙂 thank you for sharing it!
Nathan
Hi Courtney,
Thank you so much for trying out the cheesecakes!
Have a great day!
Nathan
@chefsavvy
Lillian
Easy delicious recipe. Made mini cheesecakes and froze until day I needed them. Toppings added on day required
Nathan
Hi Lillian,
Thanks for trying out the recipe and for commenting!
Nathan
@chefsavvy