Easy Cheesecake Cupcakes are a delicious and effortless way to enjoy the creamy, rich flavor of cheesecake in a perfectly portioned size. These individual cheesecakes are great for parties, gatherings, or a simple treat at home.
Why You’ll Love This Recipe
- Quick and Easy – Minimal ingredients and simple steps.
- Perfectly Portioned – No slicing required, making them ideal for serving.
- Rich and Creamy – Smooth, decadent cheesecake in every bite.
- Versatile – Customize with different crusts, flavors, and toppings.
- Make-Ahead Friendly – Prepare in advance and refrigerate for convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Unsalted butter
- Granulated sugar
- Cream cheese
- Eggs
- Sour cream
- Vanilla extract
- Lemon juice
- Optional toppings: fruit, chocolate, caramel, whipped cream
Directions
- Preheat Oven and Prepare Muffin Tin – Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- Make the Crust – Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of each muffin liner.
- Prepare the Cheesecake Filling – Beat cream cheese until smooth, then mix in sugar, eggs, sour cream, vanilla, and lemon juice.
- Fill and Bake – Pour the cheesecake batter over the crusts and bake for 18-20 minutes until set.
- Cool and Chill – Let cool at room temperature before refrigerating for at least 2 hours.
- Add Toppings and Serve – Top with fruit, chocolate, or whipped cream before serving.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 35 minutes
Variations
- Chocolate Cheesecakes – Add cocoa powder or melted chocolate to the batter.
- Berry Swirl – Swirl in fruit puree before baking.
- Oreo Crust – Use crushed Oreos instead of graham crackers.
- Nutty Delight – Add chopped nuts to the crust for a crunchy twist.
- Dairy-Free Option – Use dairy-free cream cheese and sour cream substitutes.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual cheesecakes for up to 2 months. Thaw before serving.
- Reheating: Best enjoyed chilled; no reheating required.
FAQs
Can I make these ahead of time?
Yes, they can be made a day in advance and stored in the fridge.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and do not overbake.
Can I use a different crust?
Yes, try a cookie crust or nut-based crust for variation.
Do I need to use a water bath?
No, mini cheesecakes bake evenly without a water bath.
Can I make these without eggs?
Yes, use an egg substitute or a dairy-free alternative.
How long do they need to chill?
At least 2 hours, but overnight is best for full flavor.
Can I use flavored cream cheese?
Yes, but adjust the sugar accordingly.
What’s the best way to remove them from the liners?
Chill them first, then gently peel the liners away.
Can I use mini cupcake liners?
Yes, but adjust the baking time to 10-12 minutes.
Conclusion
Easy Cheesecake Cupcakes are the perfect dessert for any occasion. With their creamy texture, delicious flavor, and endless topping possibilities, they are sure to be a crowd-pleaser. Try them today and enjoy an easy, bite-sized treat!
Easy Cheesecake Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 28 minutes
- Yield: 12 cheesecake cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesecake Cupcakes are rich, creamy, and baked in a muffin tin for the perfect individual serving. They feature a buttery graham cracker crust and a smooth cheesecake filling. Top them with fruit, caramel, or chocolate for an easy, crowd-pleasing dessert!
Ingredients
For the Crust:
- 1 cup (120g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons (56g) unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (227g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons sour cream (or Greek yogurt)
For Topping (Optional):
- Fresh berries
- Whipped cream
- Chocolate drizzle
- Caramel sauce
Instructions
Make the Crust:
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Divide evenly among the muffin cups (about 1 tablespoon per cup) and press down firmly.
- Bake for 5 minutes, then let cool slightly.
Make the Cheesecake Filling:
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, egg, and sour cream, mixing just until combined (don’t overmix).
Assemble & Bake:
- Spoon the filling over the crusts, filling each cup about ¾ full.
- Bake for 15–18 minutes, or until the centers are just set.
- Let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.
Finish & Serve:
- Remove from liners, add your favorite toppings, and enjoy!
Notes
- Use Oreos, vanilla wafers, or Biscoff cookies instead of graham crackers for a different crust.
- Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- For a flavor twist, mix lemon zest or cocoa powder into the batter.
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