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These cheesecake cupcakes are so rich, smooth, and creamy! I love how quick and easy they are to make.
Love unique cheesecake recipes? Try my cheesecake cake, cheesecake bites, and biscoff cheesecake next.
If you want to spruce up your basic cupcake, why not try my cheesecake cupcakes? They are pretty much your standard baked cheesecake but instead of baking it as a whole, you bake them as little cupcakes. It’s one of my favorite desserts to make for parties or when I want to treat my family to something a little *fancy*.
Table of Contents
Why I love this recipe
- Minimal prep. All you do is prep the crust and the filling, and that is it.
- 6 simple ingredients. Basic cheesecake ingredients like cream cheese and eggs.
- Perfect texture. The filling is smooth and creamy, and the base is dense and crunchy. The cupcakes are pleasantly sweet with a slight tang, without being overpowering.
★★★★★ REVIEW
“These were fun and easy to make! I used the shortbread cookies, and they tasted amazing!!! I will be having these as a regular summer dessert!”– Danielle
Ingredients needed
- Crust. A combination of crushed-up cookies and melted unsalted butter. I like using graham crackers or shortbread cookies.
- Cream cheese. Softened to room temperature. I suggest using full-fat cream cheese as it tastes better and also provides much better structure.
- Sugar. White sugar or raw sugar.
- Sour cream. Balances the creaminess of the filling, while adding an extra tang. It also makes for a smoother finish. Don’t have sour cream? Full-fat Greek yogurt will work.
- Eggs. Room temperature.
- Lemon juice. Optional, but I find just a pinch to balance out the other ingredients and give a lovely and light citrus note.
How to make cheesecake cupcakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the graham cracker crust. Mix together the crushed cookies and butter.
Step 2- Par-bake. Distribute the mixture amongst muffin liners and bake for 10 minutes.
Step 3- Make the cheesecake mixture. Add the cream cheese to a medium bowl and beat together until smooth and creamy. Add the remaining ingredients and beat together until smooth.
Step 4- Bake. Divide the cheesecake batter among the cupcake liners and place back in the oven for 22-25 minutes until it has set.
Step 5- Set. Remove the cheesecake cupcakes from the oven and let them cool completely. Once cool, refrigerate for at least 4 hours to firm up.
Arman’s recipe tips
- You must reduce the heat after the crust has been baked. Otherwise, the cheesecake filling will overcook around the edges but fall apart once it cools.
- Any cookie can be used for the crust. I prefer using a mild-tasting one, hence the shortbread.
- Cool your cheesecake cupcakes to room temperature before transferring them to the refrigerator.
- Decorate the cupcakes with fresh berries, whipped cream, or some melted chocolate.
Variations
- Make Oreo cheesecake cupcakes by folding through 1/2 cup finely chopped Oreo cookies.
- Add a frosting or sauce, like a caramel sauce, mixed berry sauce, or a simple lemon glaze.
- Add mix-ins like cherries, blueberries, or your favorite nuts or seeds.
Storage instructions
To store: Cupcakes must always be stored in the refrigerator, covered, for up to 2 weeks.
To freeze: Place leftover mini cheesecakes in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
Like a standard baked cheesecake, once the filling springs back lightly when touched, the cupcakes are ready to be removed from the oven.
Carefully grease the muffin tins and/or line the muffin tin with muffin liners to give the cupcakes extra sturdiness.
Cheesecake Cupcakes
Ingredients
For the crust
- 1 1/2 cups graham crackers crushed
- 1/4 cup butter melted
For the filling
- 2 cups cream cheese softened
- 1 cup sugar
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 180C/350F. Grease two 12-count muffin tins and fill 18 of them with muffin liners.
- In a mixing bowl, mix the graham cracker crumbs with melted butter until combined. Spoon the mixture amongst the muffin liners and press them into the bottom. Bake for 10 minutes, until firm. Remove the muffin pans from the oven.
- Reduce the heat to 150C/300F. In a mixing bowl, beat the cream cheese using an electric mixer or stand mixer (with paddle attachment) until smooth. Add the remaining ingredients and beat until combined and smooth.
- Divide the mixture amongst the muffin cups, until full. Bake for 22-25 minutes, or until set.
- Remove from the oven and let cool completely, before refrigerating for at least 4 hours.
Notes
Nutrition
Originally published April 2021, updated and republished April 2024
The best cheesecake cupcakes ever!
Silly question, you are using a mini muffin pan right??
Yes but full muffin pans work too
These look so good, could I use a sugar substitute?
Yes, allulose works!
Could you add pumpkin purée to the recipe? If so, how much?
Haven’t tried but you are welcome to experiment and see!
So tasty 😋- My T1D son absolutely loved them. These cakes will be on high rotation. Thank you so much for sharing the recipe.
Absolutely the best!!! I am pre-diabetic and have been trying to follow strict diet and was desperately in need of a treat for dessert and this completely filled the spot it is totally creamy smooth and no guilt with no sugar. Thank you so much for sharing this wonderful recipe with a with the world!
Have you tried swirling fruit into the cups before they bake? Im making them for a wedding, hoping to save a step.
I am following a strict low carb diet; so instead of using cookies, I substituted walnuts; crushed one cup with 2 T butter, pressed it into cupcake liners. I also reduced the ingredients to make 12 not 18.
If only we had Graham Crackers in Australia 🥺
Murray biscuits work the exact same way 🙂
Your recipes look very
tasty and delicious
and I cannot wait to try
my best to bake them!
What kind of shortbread cookies?
Homemade ones linked in the post.
These were fun and easy to make! I used the shortbread cookies and they tasted amazing!!! I will be having these as a regular summer dessert! Keto is so east when you get to enjoy a dessert like this!! Thank you!!!
Looks easy to make and I am going to try it. Thanks for sharing