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.
Donna Henderson
After searching Pinterest for a mini cheesecake recipe, I came upon yours and found it to be the best choice of ingredients and easy to make. I made the tiny mini cheesecakes for my NYE party last week and they were delicious! Everyone loved them! Thanks for a great post!
Kelley
Yah! So glad to hear you liked them Donna!!
Nancy
What kind of muffin papers? You said, “Over Foil”? These are regular size cupcake paper right? Thank you.
Kelley
Hi Nancy,
Any paper liner will do either paper cupcake or paper muffin liners. I suggest using either of those over foil liners. I hope that helps.
Thanks!
Kelley
Troy Billings
Just to clarify, she means “use paper liners rather than foil liners”.
Nathan
Yes, I perfer paper liners. the cheesecakes don’t stick to the paper the same way they do to foil.
thank you for the comment!
Nathan
Michelene Newman Barton
I have made these before and they are perfect for a ladies get together! Bite size yumminess and presentation is superb.. I would highly recommend the Boncook mini muffin tray. No paper liners necessary and no need to grease pan either! Have you ever tried freezing these after their completely cooled and before the topping….if so any tips on that? Contact me if your interested in the tray too/)
Michelene Newman Barton
Here’s example of mini muffin tray!
https://www.facebook.com/Michelenedemarle/photos/a.1525803427639953/2005318653021759?type=3&sfns=mo
Kim
My cheesecakes turned out great but they were very crumbly when we ate them. Anyone know a fix for this?
Kelley
Hi Kim!
I am so sorry that they were crumbly when you ate them. Maybe they were in the oven too long? Did you use full fat cream cheese. I have heard low fat can sometimes dry out a cheesecake.
Thank you!
Kelley
Lauren
I see you have a stand mixer with paddle attachment as directed in your instructions- I don’t have a stand mixer only a handheld electric- would this still work effectively?
Kelley
Absolutely Lauren! That will work fine!
Thanks!
Kelley
Diana
Please clarify the sugar. You mention 2 tbsp and then 1/4 cup. Sugar is used in both the crust and cheesecake, but which measurement goes with which part of the recipe. I am pretty sure I know the answer but I’d rather not assume. Thank you so much. I look forward to making these.
Kelley Simmons
Hi Diana,
2 tbsp is for the crust and 1/4 is for the cheesecake batter.
Thanks & Enjoy!
Kelley
Rebecca
My friends and I are going to make these tonight! So excited!
Did you use granulated sugar or powdered?
Kelley
Hi Rebecca!
I used granulated sugar. I hope you guys enjoy!
Thanks!
Kelley
Hannah
I think this will be great to cook but I would like to know if I could substitute the graham crackers for digestive biscuits because I could not find graham crackers in the store. I live in Australia.
Kelley
Hi Hannah,
I think the biscuits should work. You might need to pulse them in the food processor so they are crumbly and mix with butter. You want the consistency to be similar to wet sand.
Thank you!
Kelley
lori
Cookies work great!
stoci
Is it cheesy or more on the sweet side?
Kelley
Hi Stoci,
This is a sweet dessert.
Thanks!
Kelley
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!
Thanks,
Jen
Kelley
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: https://chefsavvy.com/recipes/chocolate-covered-cheesecake-bites/
I hope this helps Jen! Thanks,
Kelley
Di. Caporn
Hi Kelley.
Do the original little cheesecakes freeze we’ll also.
Kelley
Yes these cheesecakes freeze well.
Thanks!
Beverly
Are these low carb?
Kelley
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!
Kelley
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!
Kelley
Hi Manon!
So glad you liked them!
Thank you,
Kelley