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Homemade cheesecake cupcakes with creamy frosting, a strawberry on top, and a bite showing the soft vanilla cake inside.

Cheesecake Cupcakes

4 from 1 vote
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!
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. Preheat oven to 325°F (165°C) and line muffin tin with paper liners.
  2. 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.
  3. Using a mixer, beat room-temperature cream cheese until smooth (about 2 minutes).
  4. Add sugar gradually, beating until fluffy (about 1 minute).
  5. Add eggs one at a time, mixing just until combined (do not overmix).
  6. Add vanilla and sour cream. Mix until just blended. Gently fold in flour.
  7. Spoon about ¼ cup batter into each muffin cup. Swirl in optional toppings (e.g., strawberry preserves or Oreo pieces).
  8. Bake for 18–20 minutes, until centers are set but still slightly jiggly. Turn off oven, crack door, and cool for 10 minutes.
  9. Cool completely at room temp. Then refrigerate at least 3 hours or overnight.
  10. Top with fruit, caramel, or chocolate before serving. Enjoy!

Nutrition

Serving: 1cupcakeCalories: 270kcalCarbohydrates: 21gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 160mgPotassium: 80mgFiber: 0.5gSugar: 15gVitamin A: 600IUVitamin C: 1mgCalcium: 45mgIron: 0.8mg

Notes

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

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