Cheesecake Cupcakes

Name: Cheesecake Cupcakes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 1/2 cups graham crackers (crushed); 1/4 cup butter (melted); 2 cups cream cheese (softened); 1 cup sugar; 1 cup sour cream; 2 large eggs; 1 teaspoon lemon juice

By Arman Liewupdated on Jul 30, 2025

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Reader Rating

Total Time 35

Servings 18 servings

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If you love cheesecake but don’t want to whip up a whole one, my cheesecake cupcakes are the perfect solution. They’re rich, creamy, and surprisingly easy to make- with just six simple ingredients.

Out of all the desserts out there, cheesecake is my absolute favorite- I even did my final semester assignment at culinary school on it! These cheesecake cupcakes are a simple, elegant twist that’s so much easier to make than a whole cheesecake.

They’re rich, creamy bites of indulgence, perfect for entertaining and easy to make ahead. I’ve tested this recipe multiple times and included some of my family’s favorite combos, like Oreo and Strawberry.

Why I love this cheesecake cupcake 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.

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

Step 1- Make the graham cracker crust. Mix together the crushed cookies and butter. Distribute the mixture amongst muffin liners and bake for 10 minutes.

Step 2- 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 3- Bake. Divide the cheesecake batter among the cupcake liners and place back in the oven for 22-25 minutes until it has set.

set and chilled cheesecake cupcakes with blueberries on top.

Step 4- Set. Remove the cheesecake cupcakes from the oven and let them cool completely. Once cool, refrigerate for at least 4 hours to firm up.

★★★★★ 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

Recipe tips and variations

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 or Graham crackers. Peanut butter cookies or Oreos would also work well.
Cool your cheesecake cupcakes to room temperature before transferring them to the refrigerator.
Make Oreo cheesecake cupcakes by folding in 1/2 cup finely chopped Oreo cookies and using Oreos for the crust.
Make strawberry cheesecake cupcakes by folding through finely diced strawberries.
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.

cheesecake cupcake with blueberries on top.

Frequently asked questions

How do you tell when cheesecake cupcakes are done?

Like a standard baked cheesecake, once the cupcakes spring back lightly when touched, they are ready to be removed from the oven. I like to check on these around the 20-minute mark just to be safe.

How do you keep the filling from falling down?

Carefully grease the muffin tins and/or line them with muffin liners to give the cupcakes extra sturdiness. I like to use heavy-duty parchment liners, which are naturally sturdy and hold all sorts of fillings easily.