Cheesecake Cupcakes

Rich, creamy, and perfectly portioned, these Cheesecake Cupcakes are the ultimate bite-sized dessert. Easy to make, endlessly customizable, and freezer-friendly—perfect for any occasion!

4 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Baked cheesecake cupcakes, Caramel cheesecake cupcakes, Cheesecake Cupcakes, cheesecake cupcakes no-bake, Cheesecake cupcakes Oreo, Cheesecake cupcakes recipe, Cheesecake cupcakes recipe easy, Philadelphia cheesecake cupcakes

Prep Time: 20

Cook Time: 20

Chill Time: 3

Total Time: 3 40

Servings: cupcakes

Calories: 270kcal

Cost: $8

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!

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition