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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Suzie
Hi! I had a question about the recipes. It first says 2 tablespoons of granulated sugar, then calls for 1/4 cup of granulated sugar again. Is that correct?
Thanks! I’m super excited to try these!!
Kelley
Hi Suzie,
Yes this is correct. The 2 tbsp is for the crust and the other granulated sugar is for the actual cheesecake batter.
Thanks!
Kelley
Qiauna
Hello Kelley,
I noticed 2 granulated sugar measurements (2 tbsp and 1/4 cup) which amount is for the crust? Which is for the cheesecake filling?
Kelley
Hi Qiauna,
2 tbsp is for the crust and 1/4 cup is for the cheesecake filling.
Thank you,
Kelley
Ashley
I’m assuming the 2 tablespoons of sugar is for the crust? And the 1/4 cup is for the filling?
Thanks they look so good!
Kelley
Hi Ashley,
Yep! The 2 tbsp is for the crust and the 1/4 cup if for the filling.
Thanks & Enjoy!
Kelley
Rina
Hi. I would like to make mini, mini cheese cakes. How long should I bake them?
Kelley
Hi Rina,
I have not tried baking these in the mini muffin tins so it is hard to say for sure. I would check on them after maybe 12-15 minutes.
Thanks!
Kelley
Afshan Syed
Hi! Thank you for the recipe, I just made these today and I also had a lot of left over topping, the crust was yummy and crunchy but seemed to have too much butter as they left oil marks on plate. They seemed saturated in it, (which is a good thing because it means I can cut out a good two tablespoons of butter from the recipe for next time probably!) I enjoy a tangy cheesecake filling but my whole family all agreed the 1/4 cup sugar was definitely not enough it barely tasted sweet…I think if you top the cheesecake with a sauce it would probably be ok but if you’re making them plain like I did then highly advice more sugar. I think I’ll going to add more sugar just before I add the eggs so I can keep tasting the amount once it seems sweet then add eggs mix etc….
Thanks again a good learning experience for me
Jill
Hi! We would like to make these today ( dec. 18 ) and refrigerate to be served on Christmas Day – would this work or do we need to freeze them? If we need to freeze we would add topping day prior to serving. Your thoughts?
Kelley
Hi Jill,
I would recommend freezing these if you are making them today.
Thanks & Enjoy!
Kelley
Arielle
I do not have a stand up mixer, can I use a hand one instead?
Kelley
Hi Arielle,
Yes a hand mixer will work fine.
Thanks!!
Kelley
Lei Anne Westfall
Can you take this recipe and make different flavors?
Kelley
Hi Lei Anne,
I have not tried it with other flavors yet. You can try subsisting the vanilla for almond extract or mint extract for a different flavor. I still need to experiment with different options of these maybe chocolate or red velvet mini cheesecakes! Any suggestions?
Thanks!
Kelley
Sadia
Hi! Can I omit the sour cream if I don’t want it to be tangy or do I have to substitute it with something else?
Thanks
Kelley
Hi Sadia,
The cheesecakes are not too tangy so I wouldn’t worry about it. They have the normal cheesecake flavor. Greek yogurt would be a good substitute.
Thanks!
Kelley
Mnandy
HI Kelley!
Love your recipe! Can I use regular plain yogurt to substitute the sour cream? I don’t have Greek yogurt only plain yogurt in my fridge,
Thank you!
Mandy
Kelley
Hi Mandy!
I would recommend using greek yogurt in place of the sour cream. The plain yogurt won’t be as rich.
Thank you!
Kelley
Ritu
So beautiful and tempting! Will definitely try them. Thanks!