Easy And Delicious Cheesecake Cupcake Recipes To Try Today!

If you’ve ever wanted the rich, creamy taste of cheesecake but in a fun, handheld form—cheesecake cupcakes are the answer. They’re perfectly portioned, easy to share (or not), and much simpler to make than a full-sized cheesecake. Whether you’re baking for a party, a holiday gathering, or just because you want a treat after dinner, these mini cheesecakes are always a crowd-pleaser.

Let’s walk through how to make classic cheesecake cupcakes, along with a few variations to keep things interesting.

Why Cheesecake Cupcakes?

Aside from being adorable, cheesecake cupcakes bake faster, chill faster, and are a lot less intimidating than a big cheesecake that needs a water bath. You don’t need any special equipment—just a muffin tin, some paper liners, and a mixing bowl.

Plus, they freeze well and can be topped in a million different ways. So if you’re looking for something simple but impressive, this is it.

Classic Cheesecake Cupcake Recipe

Ingredients:

For the crust:

• ¾ cup graham cracker crumbs
• 2 tbsp sugar
• 3 tbsp melted butter

For the filling:

• 2 (8 oz) packages cream cheese, softened
• ½ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour
• ¼ cup sour cream (adds that rich, tangy flavor)

Instructions:

1. Preheat your oven to 325°F (163°C) and line a muffin tin with 12 cupcake liners.
2. Make the crust: In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner and flatten with the back of a spoon.
3. Mix the filling: In a medium bowl, beat the cream cheese until smooth. Add sugar and beat until fluffy. Mix in eggs one at a time, followed by vanilla, flour, and sour cream.
4. Fill the liners: Spoon the mixture over the crusts, filling each cup nearly to the top.
5. Bake for 18–20 minutes, or until the centers are set but still slightly jiggly.
6. Cool and chill: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack. Chill in the fridge for at least 3 hours before serving.

Topping Ideas

This is where you can get creative:

• Fresh fruit: Top with strawberries, blueberries, or sliced kiwi.
• Chocolate drizzle: Melt a bit of chocolate and drizzle it on just before serving.
• Caramel sauce + sea salt: A sweet-salty combo that’s always a hit.
• Mini Oreos or crushed cookies: Turn them into cookies-and-cream cheesecakes.

Flavor Variations

Once you’ve mastered the classic version, here are a few fun twists:

• Pumpkin spice: Add ½ cup pumpkin puree and 1 tsp pumpkin pie spice to the batter.
• Lemon zest + juice: Add bright flavor with zest and 1 tbsp fresh lemon juice.
• Peanut butter swirl: Add small dollops of peanut butter and swirl gently before baking.

Final Thought

Cheesecake cupcakes are proof that great desserts don’t need to be complicated. They’re rich, creamy, and endlessly customizable. The next time you’re craving something sweet, give these little guys a try—you might never go back to full-size cheesecake again.