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?
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E. Schwanz
The name “mini” cheesecake cupcakes is very deceiving!! Guess I missed somewhere that these were to be regular cupcake size!!! What a bummer for me this morning using the mini size muffin pans and of course mini papers. Guess I should have read all of your “replies” before making them — someone asked about ” mini pans.. Guess I will find out tonight how my guests feel about handling the mini size dessert????? Sorry, probably won’t make them again – rest of it seem to work well– Oh, well!!!
Kelley
Hello,
Sorry for the confusion. It does state using a muffin tin not a mini muffin tin in the recipe. They are called mini because they are individual portions of cheesecake.
Thank you,
Kelley
Natalie
I make them with mini muffin tin and they work just as well
These are a winner everytime I make them for any occasions
Kenzie
Hi! Can these be frozen?
Kelley
Hi Kenzie,
I have not tried freezing these cupcakes before. However I know cheesecake freezes quite well if wrapped up properly and cooled before frozen.
Thanks!
Kelley
Sandra June
I’m off to a birthday party tonight and cheesecake is one of the guest of honor’s favorites so I thought I give it a whirl.
I grew up eating my dad’s traditional, springfoam baked version with a cherry topping–delicious! Because of my fondness for his version I added 2T lemon juice and the zest from one whole lemon into the batter. Tasting it raw reminded me so much of daddy’s (RIP) cake…a very nice memory indeed.
I opted for strawberry topping and added a hint more sugar. Not sure if I’m going to try one before the party– I hope they are a success!
Kelley
I hope you enjoyed them Sandra!
Thanks!
Kelley
Snickerdoodle
When I made the crust part it didn’t stay together. It crumbles when you touch it after it came out of the oven, I even cooked it a little extra. What’s wrong?
Kelley
Hi!
I am so sorry that this happened. Mine always stay together so I am not sure what could have caused it to crumble? Maybe over cooking could cause it to crumble or not pressing it down into the cupcake liners. Sorry I could not be of more help!
Thank you,
Kelley
MFN
I thought my crust was crumbly too, but after it cooled it stuck together nicely. Hope that is helpful!
Haylie
Am I able to use salted butter?
Haylie
Am I able to use salted butter?
Kelley
Hi Haylie,
I would recommend using unsalted butter.
Thank you!
Kelley
Marlen
Hello,
I tried to make this recipe since it looks simple and fun to make and also because I LOVE cheesecake!!! I decided to make it today but unfortunately when I took my cheesecakes out my mini cheesecakes cracked. I haven’t tried them yet but I did put them in the fridge to chill. Did I do something wrong? :/
cheesecake4LIFE
You cooked them too long, that is why they cracked.
Cami
It took me years to learn this trick about cheesecake: always double boil your cheesecake, weather it be in a springform pan, pie dish or whatever size muffin pan. So take a larger dish, I usually use an oven safe frying pan or pot, or Pyrex dish. Place your cheesecake inside that dish and fill first dish half way up your cheesecake dish. Bake it at the said time for cheesecake recipe and the steam created from the water in the first dish will keep your cheesecake from drying out on top and cracking and you can cook your cheesecake all the way through. I even do it with cheesecake muffins and mini muffins. Best trick ever! You’ll never HAVE to cover the top of your cheesecakes again. Enjoy:)
Lizette
These are always such a hit. The only thing different I do is bake them longer.
Kelley
Thanks Lizette!
Hadia
I made these cheesecakes in a party at my place. Everyone loved them. So easy and super delicious. ?
Kelley
So happy to hear that Hadia! Thank you!
Rachael
Is the sugar and the granulated sugar completely seperate? I thought they were the same thing? I’m about to make these but I don’t know exactly how much sugar to add
Kelley
Hi Rachael,
Yes it is granulated sugar that you want to use. Sorry for the confusion! I have updated the recipe to say granulated sugar instead of just sugar.
Thanks & Enjoy!
Kelley
Rachael
Thanks!! So 2tbs for the graham cracker crust and then 1/4 cup in the cheesecake mixture, correct?
Kelley
Hi Rachael,
Yep your right! Enjoy!
Kelley