If you love cheesecake but want something easier to serve, these Cheesecake Cupcakes are the perfect treat! 🧁✨ They have a creamy, rich cheesecake filling sitting on top of a buttery graham cracker crust, all in a convenient cupcake size. Whether you’re making them for a party, holiday gathering, or just a sweet indulgence, these mini cheesecakes are sure to impress!
This recipe is simple, foolproof, and doesn’t require a water bath like traditional cheesecakes. Plus, they’re perfect for make-ahead desserts since they taste even better after chilling!
Equipment Needed
✔ Muffin tin – Holds the cupcake liners.
✔ Cupcake liners – Prevents sticking and makes serving easy.
✔ Mixing bowls – For crust and filling.
✔ Electric mixer – Creates a smooth cheesecake batter.
✔ Measuring cups and spoons – For precise ingredient measurements.
✔ Spatula – Helps mix and scrape down the bowl.
✔ Ice cream scoop or spoon – For even batter distribution.
Ingredients for Cheesecake Cupcakes
For the Crust:
- 1 cup graham cracker crumbs – Classic cheesecake base.
- 2 tablespoons granulated sugar – Adds sweetness to the crust.
- 4 tablespoons unsalted butter, melted – Helps bind the crust.
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened – The key ingredient for a smooth texture.
- ½ cup granulated sugar – Sweetens the cheesecake.
- 2 large eggs – Gives structure to the cheesecake.
- 1 teaspoon pure vanilla extract – Enhances flavor.
- ¼ cup sour cream – Makes the cheesecake extra creamy.
- 1 tablespoon all-purpose flour – Helps stabilize the filling.
Optional Toppings:
- Whipped cream – For a light, airy topping.
- Fresh berries – Adds a fresh contrast.
- Chocolate ganache – For a rich, indulgent twist.
- Caramel drizzle – Adds a sweet, buttery flavor.
How to Make Cheesecake Cupcakes
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake for 5 minutes, then let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract, sour cream, and flour, and beat until everything is fully combined.
Step 3: Fill the Cupcake Liners
Spoon or scoop the cheesecake batter evenly over the pre-baked crusts, filling each liner about ¾ full.
Step 4: Bake the Cheesecake Cupcakes
Bake for 18-20 minutes, or until the centers are just set and slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecakes cool for 10 minutes before transferring them to a wire rack.
Step 5: Chill and Serve
Refrigerate for at least 2 hours (overnight is best) before serving. Once chilled, top with your favorite toppings and enjoy!
Tips for the Best Cheesecake Cupcakes
✔ Use room temperature ingredients – Ensures a smooth, lump-free filling.
✔ Don’t overmix the batter – Overmixing adds air, which can cause cracks.
✔ Cool gradually – Letting the cupcakes cool slowly prevents cracks.
✔ Chill before serving – This enhances the flavor and texture.
✔ Experiment with flavors – Add a swirl of fruit puree, Nutella, or caramel!
Why You’ll Love These Cheesecake Cupcakes
🧁 Perfect portion size – No slicing required!
🎉 Great for parties – Easy to transport and serve.
💛 Rich, creamy texture – Just like a full-sized cheesecake.
🍫 Customizable toppings – Make them your own!
👌 No water bath needed – Simple and stress-free baking.
The Science Behind Their Unique Texture
These mini cheesecakes have a dense yet creamy texture, thanks to the combination of cream cheese, eggs, and sour cream. The low baking temperature and slow cooling process help prevent cracks while keeping the filling smooth and rich.
The Magic of Cheesecake Cupcakes
What makes these Cheesecake Cupcakes magical is their balance of flavors and textures. The buttery, slightly crunchy crust complements the velvety, melt-in-your-mouth cheesecake filling. And with the endless topping possibilities, each bite feels like a new experience!
Storage and Make-Ahead Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze (without toppings) for up to 3 months. Thaw in the fridge before serving.
Frequently Asked Questions
Can I make these without a crust?
Yes! Simply pour the cheesecake batter directly into the cupcake liners and bake as directed.
What can I use instead of graham crackers?
Try crushed Oreos, vanilla wafers, or Biscoff cookies for a fun twist!
Can I make them in advance?
Yes! These taste even better the next day, making them a great make-ahead dessert.
Conclusion
Cheesecake Cupcakes are the perfect way to enjoy classic cheesecake in a portable, individual-sized dessert. With a buttery graham cracker crust and rich, creamy filling, these mini cheesecakes are guaranteed to be a hit at any event. Whether you top them with fruit, chocolate, caramel, or whipped cream, they’re a delicious, versatile treat that will leave everyone wanting more! 🧁✨
Cheesecake Cupcakes
These mini cheesecake cupcakes have a buttery graham cracker crust and a rich, creamy filling. They're easy to make, perfectly portioned, and great for any occasion!
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons unsalted butter (melted)
For the Cheesecake Filling
- 16 ounces cream cheese (softened)
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
Optional Toppings
- Fresh berries 🍓
- Whipped cream
- Chocolate drizzle 🍫
✔ Prepare the Crust
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press 1 tablespoon of mixture into each liner.
✔ Bake the Crust
- Bake for 5 minutes, then set aside to cool.
✔ Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth. Mix in vanilla, eggs, sour cream, and flour until just combined.
✔ Fill & Bake
- Spoon batter over the cooled crusts, filling each cup almost to the top. Bake for 18–20 minutes, until centers are slightly jiggly.
✔ Cool & Chill
- Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
✔ Serve & Enjoy!
- Top with berries, whipped cream, or a drizzle of chocolate before serving.
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Make Ahead: Cheesecake cupcakes can be stored in the fridge for up to 5 days.
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Freezing: Freeze in an airtight container for up to 2 months. Thaw in the fridge before serving.
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Flavor Variations: Add lemon zest 🍋 or swirl in fruit preserves for extra flavor!
