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.
manon villeneuve
Ho, I also wanted to add that I was able to make 15 cupcakes using this recipe.
Marilyn Siravo
I use canned cherry pie filling such as Comstock for topping and vanilla wafers for crust. YUMMY!
Kelley
Yah so glad you liked them Marilyn! Love your substitutions!
vivian
I would love these for my book group, but I’m not clear on the size of the muffin tin to use. Is it a regular sized one, or one for mini-muffins. Thanks.
Kelley
Hi Vivian,
You use a regular size muffin pan and regular size cupcake liners.
Thanks! Hope you enjoy!
Kelley
vivian
Thanks for your quick response, Kelley. These were a big hit at my book group dinner, with many requests for the recipe. I will definitely direct them to your blog. The only difference I made from your recipe is to make blueberry sauce instead of strawberry. For double the recipe, I used your ingredients substituting blueberries for strawberries, and thickened it u a bit with a teaspoon of cornstarch mixed with about a tablespoon of water. I didn’t need to run it through the blender after cooking. Thanks so much for a great recipe that I will use again!
Kelley
Hi Vivian!
I am so happy to hear you enjoyed them! Thank you for passing along the recipe!
Kelley
Rosemary
My filling was lumpy. Is this normal or did I do something wrong? I have never made cheesecake before.
Kelley
Hi Rosemary,
I’m pretty sure I know what happened because it has happened to me as well in the past. It is very important to bring the cream cheese to room temperature and it is completely softened before using it. If not it will never completely combine and the batter will end up lumpy.
I hope this helps! Thank you,
Kelley
Lizette
I made these and they are the best cheesecake I’ve ever had. I follow the recipe as follows and was able to make 16 cheesecakes. I made the strawberry topping which is incredible and I tried the caramel today. Not sure how I feel about the caramel.
Ash
I was wondering if you could use a mini muffin tin for these?
Thanks
Kelley
Hi Ash,
I have not tried making these with a mini muffin tin so it is hard to say. If you did try to make them in the mini muffin tin I would suggest shortening the cooking time.
Thanks!
Kelley
Janessa Tay
Hi! It’s 325 degrees fahrenheit right? 🙂
Kelley
Hi Janessa,
Yep it is 325 degrees fahrenheit.
Thanks!
Kelley
Melissa
Hello. I made this last night for my dad’s birthday. First the butter-graham cracker ratio is off. You need more crackers. The butter soaked the bottom of the cupcake liner. Also,
I was looking for a “cheesecake” flavor not sour cream. WAY too much sour cream. I ended up adding another 8 ounces and finally got the cream cheese flavor back. After baking, I let them cool on the counter as what was instructed, and they sunk in the middle. What is going on here!?
Kelley
Hi Melissa,
I am sorry you had problems with this recipe. I worry adding more cream cheese and not more eggs could be the reason it sunk in the middle.
Kelley
Shan
How would you know it’s too strong on the sour cream before baking it and trying it?Sour cream is a standard ingredient in cheese cake and a ratio of half a cup of sour cream to 16 oz cream cheese is definitely not “WAY too much sour cream”.
Brandy
Once the strawberry sauce and cheesecakes are cold can I store them in the fridge with the topping on the top? I’ll be bringing them to work so the leas I have to carry the better! 🙂
Kelley
Hi Brandy!
Yes you can. I stored them in my fridge as well with the topping on top and they were fine the next day. Enjoy!
Thanks!
Kelley
Jen C
Have you ever tried freezing these? I need to make a lot of desserts for a party and want to do as much ahead of time as possible
Kelley
Hi Jen,
I have not tried freezing these cupcakes before. However I know cheesecake freezes quite well if wrapped up properly and cooled before frozen.
Thank you!
Kelley
Joni Wilhelm
I made these for my wedding about 3 weeks ahead and froze them up to the point of putting the fruit topping. They were great!