These Easy Cheesecake Cupcakes are creamy, rich, and perfectly portioned individual cheesecakes with a graham cracker crust. They’re simple to make, require minimal ingredients, and are perfect for parties, holidays, or an easy dessert at home.
Why You’ll Love This Recipe
- Simple & Quick – No complicated steps, and they bake in under 30 minutes.
- Perfectly Portioned – No slicing needed; just grab and enjoy!
- Rich & Creamy Texture – Smooth, velvety cheesecake with a crunchy crust.
- Customizable – Top with fruit, chocolate, caramel, or whipped cream.
- Make-Ahead Friendly – They store well in the fridge and taste even better chilled!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter (melted)
For the Cheesecake Filling:
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream (for extra creaminess)
For Toppings (Optional):
- Fresh fruit (strawberries, blueberries, raspberries)
- Whipped cream
- Chocolate drizzle
- Caramel sauce
- Crushed cookies or nuts
Directions
Step 1: Prepare the Crust
- Preheat Oven – Set to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix Crust Ingredients – In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press into Liners – Spoon 1 tablespoon of the crust mixture into each liner and press firmly.
- Bake the Crust – Pre-bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Batter
- Beat the Cream Cheese – In a bowl, beat softened cream cheese until smooth.
- Add Sugar & Vanilla – Mix in granulated sugar and vanilla extract.
- Incorporate Eggs – Add eggs one at a time, beating gently after each addition.
- Add Sour Cream – Stir in sour cream for extra creaminess.
Step 3: Bake the Cheesecake Cupcakes
- Fill the Liners – Divide the cheesecake batter evenly among the muffin cups, filling about ¾ full.
- Bake – Bake for 18-22 minutes or until the centers are set but slightly jiggly.
- Cool Completely – Let cool in the pan for 10 minutes, then transfer to the fridge for at least 2 hours.
Step 4: Add Toppings & Serve
- Top with Fruit or Sauce – Garnish with fresh fruit, caramel, or chocolate drizzle.
- Enjoy Chilled – Serve straight from the fridge for the best texture.
Servings and Timing
- Servings: 12 cheesecake cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Chill Time: 2 hours
Variations
- Chocolate Cheesecake Cupcakes – Add ¼ cup cocoa powder to the batter.
- Oreo Cheesecake Cupcakes – Use an Oreo cookie as the crust instead of graham crackers.
- Lemon Cheesecake Cupcakes – Add lemon zest and juice for a citrusy flavor.
- Pumpkin Cheesecake Cupcakes – Mix in ½ cup pumpkin puree and pumpkin spice.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Serving Tip: Enjoy chilled for the best texture and flavor.
FAQs
Can I use a different crust?
Yes! Try Oreo crumbs, Biscoff cookies, or even a nut-based crust.
Why did my cheesecakes crack?
Overbaking or mixing too much air into the batter can cause cracks. They will still taste delicious!
Can I make these ahead of time?
Yes! They store well in the fridge for up to 5 days.
How do I get a smooth cheesecake batter?
Make sure your cream cheese is fully softened before mixing.
Can I use mini muffin tins?
Yes! Just reduce the baking time to 10-12 minutes.
What’s the best way to add toppings?
Top just before serving to keep fruit fresh and sauces from soaking in.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the best creamy texture.
Do I need a water bath?
No! Unlike full-size cheesecakes, these minis bake perfectly without one.
Can I use flavored cream cheese?
Yes! Strawberry or chocolate cream cheese adds extra flavor.
How do I remove the liners cleanly?
Chill the cheesecakes fully before peeling off the liners.
Conclusion
These Easy Cheesecake Cupcakes are creamy, delicious, and effortless to make. Whether for a party, holiday, or a simple treat at home, they’re the perfect way to enjoy cheesecake in a convenient, individual size. Try this recipe today and indulge in every bite!
Description
These Easy Cheesecake Cupcakes are creamy, rich, and baked in a muffin tin for perfect single servings! With a buttery graham cracker crust and smooth cheesecake filling, they’re a simple and delicious dessert for any occasion.
For the Crust:
For the Cheesecake Filling:
Optional Toppings:
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Spoon about 1 tablespoon of the mixture into each liner and press down firmly.
- Bake for 5 minutes, then remove from the oven to cool slightly.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until fully combined.
Step 3: Assemble & Bake
- Divide the cheesecake batter evenly among the muffin cups, filling about ¾ full.
- Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
- Turn off the oven and let cupcakes cool inside with the door slightly open for 10 minutes.
- Transfer to a wire rack and cool completely, then refrigerate for at least 2 hours before serving.
Step 4: Add Toppings & Serve
- Top with fresh berries, chocolate drizzle, or whipped cream before serving.
- Enjoy chilled!
Notes
- Make-Ahead: Store in the fridge for up to 5 days, or freeze for up to 2 months.
- No Graham Crackers? Use crushed Oreos or vanilla wafers instead.
- Want a chocolate version? Add 2 tablespoons cocoa powder to the batter.