There's something magical about the perfect bite-sized dessert. If you're craving the rich, creamy goodness of cheesecake but want something more portable and portion-controlled, cheesecake cupcakes are your answer. These individual cheesecake desserts combine the best of both worlds: the decadence of traditional cheesecake with the convenience of a cupcake.
Why You'll Love This Cheesecake Cupcakes
Trust me when I say these cheesecake cupcakes will become your new favorite dessert hack! I've been perfecting this recipe for years, tweaking it until every bite delivers that perfect balance of creamy filling and buttery crust. Unlike traditional cheesecake that can intimidate even experienced bakers, these mini versions are practically foolproof. If you've been searching for cheesecake cupcakes recipe easy enough for beginners but impressive enough for special occasions, this is it!
What makes these special is their versatility. Craving something chocolatey? Transform them into Oreo cheesecake cupcakes by adding crushed cookies to the batter. Want something fruity and fresh? Top with strawberries for stunning strawberry cheesecake cupcakes. Feeling decadent? Drizzle with caramel cheesecake sauce for an indulgent treat. And for those hot summer days when turning on the oven sounds terrible, I've included notes on adapting these to cheesecake cupcakes no-bake style!
The Philadelphia cheesecake cupcakes base recipe creates the perfect canvas for whatever flavors you're in the mood for. Plus, they're ideal for portion control (if you can stop at just one!) and they freeze beautifully for those emergency dessert situations we all find ourselves in.
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Ingredients
For the Graham Cracker Crust:
- Graham cracker crumbs (about 12 full sheets)
- Granulated sugar (or coconut sugar for a less refined option)
- Unsalted butter, melted (or coconut oil for dairy-free)
For the Cheesecake Filling:
- (2 blocks) Philadelphia cream cheese, room temperature (crucial for smooth batter!)
- Granulated sugar (or ⅓ cup honey for a natural sweetener)
- Large eggs, room temperature
- Vanilla extract
- Sour cream (or Greek yogurt for a lighter option)
- All-purpose flour (or cornstarch for gluten-free)
For Oreo Cheesecake Cupcakes:
- Oreo cookies (whole) for the base
- Crushed Oreo cookies for mixing into batter
For Strawberry Cheesecake Cupcakes:
- Fresh strawberries, diced
- Strawberry preserves
See recipe card for quantities.
How To Make Cheesecake Cupcakes
Preparing Your Pan and Crust
- Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the texture resembles wet sand.
- Divide the mixture evenly among the muffin cups (about 1 tablespoon each).
- Press the crumbs firmly into the bottom using the back of a measuring spoon to create a solid base.
- Bake the crusts for 5 minutes, then remove and cool while preparing the filling.
Creating the Perfect Cheesecake Filling
- Beat room temperature cream cheese with an electric mixer until completely smooth, about 2 minutes. (This is where many baked cheesecake cupcakes go wrong – lumpy batter makes for lumpy cupcakes!)
- Add sugar gradually and continue beating until light and fluffy, about 1 minute.
- Incorporate eggs one at a time, mixing just until each is combined. Over-mixing at this stage can cause cracks later.
- Stir in vanilla extract and sour cream until just blended.
- Fold in the flour gently with a spatula.
Baking Your Cheesecake Cupcakes
- Scoop the cheesecake filling into each muffin cup, filling them almost to the top (about ¼ cup each).
- Swirl in toppings if making varieties like strawberry cheesecake cupcakes or chocolate cheesecake cupcakes.
- Bake for 18-20 minutes. They're done when the centers are almost set but still have a slight jiggle.
- Cool in the oven with the door cracked for 10 minutes (this prevents dramatic temperature changes that can cause sinking).
- Remove from oven and cool completely at room temperature.
- Chill in the refrigerator for at least 3 hours or overnight for the best texture and flavor.
Adding Toppings and Finishing Touches
- Prepare your toppings while the mini cheesecakes chill. For fruit topping, toss fresh berries with a little sugar or warm preserves.
- Top each chilled cupcake with your choice of garnish just before serving.
- Drizzle with chocolate, caramel, or fruit sauce if desired.
- Arrange on a serving platter for an impressive display of miniature cheesecakes.
Substitutions
- For gluten-free cheesecake cupcakes, use gluten-free graham crackers or almond flour for the crust
- For a no-bake cheesecake cupcake version, omit eggs and add 1 envelope of gelatin bloomed in 2 tablespoons water
- Try chocolate graham crackers or vanilla wafers for different crust flavors
- Dairy-free? Use plant-based cream cheese and coconut cream instead of sour cream for a similar texture
Variations
These cheesecake cupcakes are incredibly versatile! Here are some delicious ways to customize this base recipe to suit any occasion or craving:
Oreo Cheesecake Cupcakes
Replace the graham cracker crust with an Oreo cookie base by placing one whole Oreo at the bottom of each liner. Mix ½ cup crushed Oreos into the batter for cookies-and-cream perfection throughout. Top with whipped cream and a mini Oreo for that classic look everyone loves.
Strawberry Cheesecake Cupcakes
Swirl 2-3 tablespoons of strawberry preserves into the batter before baking. After chilling, top with fresh sliced strawberries and a light glaze made from warmed strawberry jam. These bright, fruity versions are perfect for spring and summer gatherings!
No-Bake Cheesecake Cupcakes
Perfect for hot summer days when you don't want to turn on the oven. Omit the eggs, add 1 envelope of gelatin bloomed in 2 tablespoons water, and fold in 1 cup of whipped heavy cream. Refrigerate for at least 4 hours until set.
Equipment For Cheesecake Cupcakes
- Standard 12-cup muffin tin
- Paper cupcake liners
- Medium mixing bowl
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop or ice cream scoop (optional, for even portioning)
- Cooling rack
Storage
These cheesecake cupcakes actually get better after a day in the refrigerator as the flavors have time to develop and meld together. Here's how to store them properly:
Refrigerator Storage
Place your cheesecake cupcakes in an airtight container, separating layers with parchment paper to prevent sticking. They'll stay fresh in the refrigerator for up to 5 days. If you've topped them with fresh fruit, it's best to consume them within 2-3 days for optimal freshness.
Freezing Instructions
Cheesecake cupcakes freeze beautifully! For best results:
- Allow the cupcakes to cool completely and chill in the refrigerator first
- Wrap each individual cheesecake cupcake tightly in plastic wrap
- Place wrapped cupcakes in a freezer-safe container or heavy-duty freezer bag
- Label with the date (they'll maintain quality for up to 3 months)
- Freeze without toppings if possible (add fresh fruits or whipped cream after thawing)
Thawing & Serving
For the best texture, thaw frozen cheesecake cupcakes overnight in the refrigerator. If you're in a hurry, you can thaw them on the counter for about 30 minutes, but never microwave frozen cheesecake cupcakes as this will ruin their texture.
What to Serve It With
These cheesecake cupcakes are stars on their own, but pairing them with the right accompaniments can elevate your dessert experience to restaurant quality! Here's how I love to serve them:
For a casual weeknight treat, serve these miniature cheesecakes with a steaming mug of coffee or tea. The bitter notes in coffee particularly complement the sweet, tangy flavor of the cheesecake filling. If you're feeling fancy, try an espresso or cappuccino for an elegant coffee shop vibe at home.
When hosting a dinner party, create a stunning dessert board by arranging your cheesecake cupcakes alongside fresh berries, chocolate-dipped strawberries, and small dishes of various sauces for drizzling. Offer guests warm caramel sauce, chocolate ganache, and berry compote to customize their individual cheesecake desserts.
For a summer gathering, pair these creamy treats with a refreshing homemade lemonade or a light prosecco. The acidity cuts through the richness of the cheesecake beautifully. If you're serving these at a holiday party, a glass of dessert wine like Moscato d'Asti or ice wine makes for a sophisticated pairing.
If you're planning a dessert table, these cheesecake bites complement other petit fours perfectly. Try serving them alongside chocolate truffles, mini fruit tarts, or delicate macarons for an impressive spread that gives your guests options while keeping the elegant, bite-sized theme.
Top Tip
For perfectly smooth cheesecake cupcakes with no cracks, make sure all refrigerated ingredients (especially the cream cheese and eggs) are at true room temperature before mixing. I place mine on the counter for at least 1-2 hours before baking. Cold ingredients don't blend properly and create lumps that never fully smooth out during baking. If you're in a hurry, unwrap the cream cheese blocks and cut them into cubes to speed up the warming process, but never try to soften them in the microwave as this can melt the edges while leaving cold spots in the center.
Grandmama's Magic Touch
My grandmother's cheesecake cupcakes were legendary in our family, and her secret was something so simple I almost didn't believe it: she added a tablespoon of heavy cream to her Philadelphia cheesecake cupcakes. "It's what makes them silky," she'd whisper while letting me lick the mixing spoon. For her baked cheesecake cupcakes, she'd also insist on removing them from the oven when they still had a slight wobble in the center – something that horrified my perfectionist mother but created the creamiest texture imaginable.
On special occasions, she'd transform basic cheesecake cupcakes into Oreo cheesecake cupcakes by crushing cookies between wax paper using her rolling pin, claiming the irregular pieces gave more character than food processor crumbs. "Machines make everything too perfect," she'd say with a wink.
FAQ
What is the difference between New York cheesecake and regular cheesecake?
New York style cheesecake cupcakes are denser and richer than regular versions. They typically contain more cream cheese, extra egg yolks, and sometimes heavy cream or sour cream for that signature richness. Regular cheesecake has a lighter, creamier texture and often incorporates ingredients like ricotta or mascarpone cheese. For mini New York style cheesecake cupcakes, increase the cream cheese to 20 oz (2.5 blocks) and add one extra egg yolk to the base recipe.
How do you know when cheesecake cupcakes are done?
Cheesecake cupcakes are done when the edges are set but the centers still have a slight jiggle—similar to how Jell-O moves. If you gently shake the pan, the center inch or so should wobble slightly while the outer portion remains stable. Resist the urge to bake them until completely firm, as this will result in dry, overcooked baked cheesecake cupcakes. They'll continue to set as they cool.
How do you keep cheesecake cupcakes from sinking in the middle?
To prevent those dreaded sunken centers in your cheesecake cupcakes:
Don't overmix the batter after adding the eggs (this incorporates too much air)
Bake at a moderate temperature (325°F rather than 350°F)
Cool gradually by turning off the oven, cracking the door, and letting them cool inside for 10 minutes
Never take them straight from the oven to the refrigerator—temperature shock causes sinking
Make sure your cream cheese is fully room temperature before mixing
Can you make cheesecake in cupcake cases?
Yes! Paper cupcake liners are perfect for cheesecake cupcakes, making them easy to remove and serve. The liners also help maintain the shape of individual cheesecake desserts during baking and cooling. For best results, use standard paper liners rather than foil or silicone ones, as paper absorbs excess moisture and helps the crust stay crisp.
Cheesecake Cupcakes That Never Lets You Down!
These cheesecake cupcakes have become my go-to dessert for practically every occasion, and I hope they'll become yours too! There's something magical about serving individual cheesecake desserts that makes guests feel extra special, yet they're simple enough for a weeknight treat. I love how versatile this recipe is—from the classic version with a berry topping to decadent Oreo cheesecake cupcakes or no-bake cheesecake cupcakes for hot summer days when you can't bear to turn on the oven.
Did you try the strawberry cheesecake cupcakes for a summer picnic? Or maybe you went all out with the caramel cheesecake cupcakes for a special celebration? Tag me in your photos—I get so much joy seeing your kitchen successes!
If you enjoyed this recipe, you'll definitely want to check out my Boston Cream Cupcakes for another crowd-pleasing dessert that's just as impressive but equally manageable. Or for more individually portioned treats, my Lemon Blueberry Muffins and Applesauce Muffins follow the same philosophy of maximum flavor with minimum fuss.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cheesecake Cupcakes
Cheesecake Cupcakes
Equipment
- 12-cup muffin tin (Standard size)
- Paper cupcake liners
- Electric mixer (Hand or stand mixer)
- Mixing bowl (Medium size)
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cookie scoop (Optional; for even portioning)
- Cooling rack (For cooling cupcakes after baking)
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs - about 12 full sheets
- 3 tablespoon granulated sugar - or coconut sugar for a less refined option
- 5 tablespoon unsalted butter - melted; or coconut oil for dairy-free
For the Cheesecake Filling:
- 16 oz cream cheese - 2 blocks, Philadelphia, room temperature
- ½ cup granulated sugar - or ⅓ cup honey for natural sweetener
- 2 large eggs - room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream - or Greek yogurt for a lighter option
- 1 tablespoon all-purpose flour - or cornstarch for gluten-free
For Oreo Cheesecake Cupcakes (Optional):
- 12 Oreo cookies - whole, for base
- ½ cup crushed Oreos - mix into batter
For Strawberry Cheesecake Cupcakes (Optional):
- 1 cup fresh strawberries - diced
- 2 tablespoon strawberry preserves - swirl into batter
Instructions
- Preheat oven to 325°F (165°C) and line muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter until texture resembles wet sand. Divide into liners and press firmly. Bake for 5 minutes, then cool.
- Using a mixer, beat room-temperature cream cheese until smooth (about 2 minutes).
- Add sugar gradually, beating until fluffy (about 1 minute).
- Add eggs one at a time, mixing just until combined (do not overmix).
- Add vanilla and sour cream. Mix until just blended. Gently fold in flour.
- Spoon about ¼ cup batter into each muffin cup. Swirl in optional toppings (e.g., strawberry preserves or Oreo pieces).
- Bake for 18–20 minutes, until centers are set but still slightly jiggly. Turn off oven, crack door, and cool for 10 minutes.
- Cool completely at room temp. Then refrigerate at least 3 hours or overnight.
- Top with fruit, caramel, or chocolate before serving. Enjoy!
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