Mini Cheesecake Cupcakes

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!)

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!

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.

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

Mini Cheesecake Cupcakes

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

Servings: 12 cupcakes

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

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

Calories: 246kcalCarbohydrates: 13gProtein: 4gFat: 20gSaturated Fat: 11gCholesterol: 84mgSodium: 186mgPotassium: 88mgFiber: 1gSugar: 9gVitamin A: 724IUVitamin C: 1mgCalcium: 58mgIron: 1mg

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