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.
Jennifer
I’m looking forward to trying these for a BD party. But why do you say, “The best thing about these no bake cheesecake cupcakes …” when you have to bake them? Did I miss a no-bake option somewhere?
Kelley Simmons
Hi Jennifer,
Thank you so much for brining that to my attention! That was a typo and I corrected it. There are no (no bake) options.
Thanks!
Kelley
Brittney
Just made this and it was amazing can’t wait to eat it for dessert tonight. Thanks for this awesome recipe.
Kelley Simmons
So glad you enjoyed this recipe Brittney! Thank you!
Fathima
Hi Kelley,
I tried this recipe a couple of times and it tasted great. But when it’s let to cool down after baking, the cheesecake sank in the middle and it shrunk a bit pulling away from the cupcake liner.
Could you please explain what would have gone wrong?
Thanks
Fathima
Kelley Simmons
Hi Fathima,
I am so sorry to hear that this happened. I am wondering if the cupcakes may have been overcooked which could lead them to shrink after coming out of the oven. It also would not hurt to check the temperature of the oven to make sure it is not running too hot.
Hope this helps! Thank you!
Kelley
Sharlima Colbeck
Everyone in my family loves these mini cheesecakes. I made a batch tonight. They will be gone by tomorrow. Thank you for sharing.
Kelley Simmons
So glad you enjoy this recipe Sharlima! Thanks so much for sharing!
Amber
This is my new fav cheesecake recipe!! I just have one question, sometimes when I add the sour cream, these little chunks form, how do I prevent that!?
Kelley Simmons
Hi Amber,
That happens to me sometimes too! I always try to make sure my cream cheese is room temperature as well as the eggs and sour cream. When the cold sour cream gets added to the room temperature softened cream cheese it can cause it to clump. So making sure everything is room temperature really helps!
Thanks & Enjoy!
Kelley
Maria
My family loves these mini cheese cakes. I’ve made them so many times already They’re delicious and so easy to make.
Kelley Simmons
I am so glad you and your family enjoy these cheesecake cupcakes Maria! Thanks so much for sharing!
Carla
It’s a great idea to make mini cheesecakes using muffin tins. I’m giving this recipe three stars because the proportions are off. You will end up with more filling than you can use in 12 muffin tins and you will make enough caramel sauce for at least two recipes. This is fine but it should be mentioned in the instructions. Great idea to make your own caramel sauce, however, again, following the instructions, you will really not get your caramel to adequately blend and to the right consistency at a med low heat for even 10 mins. I did this and put it in the refrigerator and after seeing the separation occur, I knew I had to get it to a boil at a much hotter temperature for the sugar to bond with all the fat and create a true caramel consistency. This recipe could be 5 stars with some tweaks in the instructions. If not adding a sweet topping, the filling is a little bland.
Joyce Pretzer
I live in senior facility & i bake twice aweek. I have made the mini cheesecake cupcakes with various toppings which i share with fellow residents. They are just right size & easy to make. Everyone loves them. I dont have a website.
Kelley Simmons
So glad you enjoyed these Joyce! Thanks so much for sharing!
KayKay
Love love love these!! They were so easy to make and really delicious. Just the right size and a few bites… all gone. We prefer a layer of chocolate sauce on top with a fresh strawberry and a sea salt caramel on the side. Very elegant presentation and tastes divine! I put the rest of the minis in the freezer, and they’re just as delicious when thawed. Thank you, Kelley!
Kelley Simmons
Sounds amazing! So glad you enjoy these cheesecake cupcakes! Thanks so much for sharing!!
Stacey Morris Porterfield
Do you think you could freeze these?
Kelley Simmons
Yes absolutely! A lot of other reviewers have made them and froze them and they froze perfectly.
Thanks!