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!)
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
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.
Mary
Awesome
I made a low carb version
I used Swerve instead of sugar
I made them in a mini muffin pan made 50 wow!
Thanks for. Great recipe!!
Joni Wilhelm
Hi Kelley,
Just wanted to say that this is a fantastic recipe! I am a former caterer/personal chef and now work as a food stylist. I just got married and decided to do all the appetizers and desserts. I did not want a wedding cake or cupcakes and wanted to choose something I could make ahead of time. I didn’t use muffin pans with liners because I wanted to freeze them up to the point of adding the fruit topping. I instead used individual muffin tins, baked them, put a round of waxed paper on each and was able to stack them in the freezer. I made the topping the day before the wedding so my kitchen crew put the topping on, also used a pastry bag with whipped vanilla cream and a berry on top of each one. Half were strawberry, half were mixed berries, so either half a strawberry or a raspberry on each one. Everyone raved about them! I adapted the recipe to make 75 and ended up with 90…….not a single one was left! The tins were slightly bigger than a cupcake wrapper so I made wrappers out of lace doilies…….
Kelley
I am so happy to hear you enjoyed them Joni!! These cupcakes would be beautiful at a wedding! Thanks again and congrats on getting married!!
Courtney
Looks sooooo good and tastes really good too. Loved it! Also, I like how they are really cute and small. 🙂
Pearline Thompson-Beckford
Thanks for the great posts will be doing these for a family reunion in July wanting to please all tastes I will do the sour cream and yoghurt but also want to do something less tangy and more “regular” cheesecake taste what can I use instead of sour cream and yoghurt please?
Kelley
Hi Pearline,
The cheesecakes are not too tangy so I wouldn’t worry about it. They have the normal cheesecake flavor. I would test out a batch before your reunion to see what you think!
Thanks!
Kelley
Tori
Hi Kelley! I love this recipe so much, and I’ve made them a number of times with 100% success. However, I am interested in making these in a mini cupcake pan (like bite-size cheesecakes). Do you think that will work? Please advise. Thank you!
Kelley
Hi Tori,
I have never tried making these in a mini cupcake pan so it is hard to say. I think it should be fine but cooking time will be a lot shorter. Let me know how you make out!
Thanks!
Kelley
Amy
Made these tonight for a baby Shower tomorrow. Regular recipe makes 48 mini muffin size. Baking time 12-15. My first set was perfect at 15 minutes. The second round was cracking by 15, so check them around 12. I used strawberry jelly (stirred to soften) and a half strawberry to top them. Husband gave two thumbs up. 🙂 Thanks for the recipe!
Tina
I looooove this recipe! It’s sooo good! My birthday is coming up and instead of cheesecake cupcakes, I’d like to make just one big cheesecake. Is it possible to use this recipe on a springform pan? If so, what size? And how long should i bake it? Thanks in advance! ?
Kelley
Hi Tina!
Thanks so much! I have not tried this recipe in a spring form pan so it is hard to say for sure. I would recommend maybe doubling the recipe and putting it in a springform pan.
Thanks!
Kelley
Asiya
I was told you don’t bake cheesecake.
Cheesecake requires no baking.
Can it be done like this you think?
Kelley
Hi Asiya,
I would bake this because it has raw eggs in it.
Thank you!
Kelley
Mira
I made these. They surpassed perfection!! So rich, creamy, smooth with a slightly tart strawberry sauce. Thanks for the recipe.????
Ann
Hi,
Will these makes 6 regular size muffins? And if I can substitute other biscuits instead?
Thanks.
Kelley
Hi Ann,
I have not tried making these in a muffin tin but I imagine they would make a little more than 6 maybe 8? As for the biscuits do you mean cookies? Other readers have commented that they used cookie biscuits in place of the graham cracker and it turned out well for them.
Thanks!
Kelley
Ann
Hi Kelly,
Yes..i meant maybe Marie biscuits/cookies or those tea cookies. I’m in Germany so I bought butter cookies which taste like Marie cookies. Will that be ok too?
Kelley
Hi Ann,
Yep that’s fine!
Thanks,
Kelley
Kayla
Hi I was wondering how long to cook them if I used the smaller cupcake pans? So they’re bite size
Kelley
Hi Kayla,
I have never personally tried making these in a mini bite size muffin tin. I would check them after 10 minutes then keep an eye on them.
Thanks!
Kelley