Mini Cheesecake Cupcakes

Mini Cheesecake Cupcakes

I love cheesecake. It’s seriously one of my favorite desserts. The first time I tried to make a cheesecake I did it in a pie pan. For all my bakers out there you know how terrible that is. A pie pan? For a cheesecake? I had no idea there was such a difference between a spring form pan and a pie pan. Very soon after that I definitely found out that there is a HUGE difference between the two. The day I made that cheesecake I was left with so much extra cheesecake batter that I decided to make these Mini Cheesecake Cupcakes. I was so glad that I decided to make them because 1) the batter was way too good to throw away and 2) it was great to have these on hand to eat right then and there because we were too impatient to wait for the actual cheesecake to chill 🙂

Mini Cheesecake Cupcakes

These were a hit with my family and super easy to make. They’re super cute too! You can top these with any fruits or fruit sauces that you like to add even more flavor. We love strawberries over here 🙂 I hope you guys love them as much as we do!

Mini Cheesecake Cupcakes

Mini Cheesecake Cupcakes

Super easy, delicious, Mini Cheesecake Cupcakes with a graham cracker crust! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


For the Crust

  • 1 cup graham crackers pulsed into crumbs
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 4 tablespoons butter melted

For the Mini Cheesecake Cupcakes

  • 1 and 1/2 8 oz packages cream cheese softened until very soft
  • 1/2 cup full-fat sour cream
  • 1/2 cup granulates sugar
  • 1 teaspoon vanilla extract
  • 2 eggs + 1 egg yolk room temperature
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 cup heavy cream


  1. Preheat oven to 325 degrees and line a cupcake pan with cupcake liners 

For the Crust

  1. In a blender or food processor, blend graham crackers until completely pulsed into crumbs. Add sugar and salt. Add melted butter and stir until combined well. Divide crust evenly into the bottom of the lined cupcake pan

For the Cheesecake Cupcakes

  1. Beat the cream cheese and sour cream in the bowl of a stand mixer fitted with the paddle attachment until completely smooth

  2. Add sugar and vanilla; beat until smooth, scraping down the sides as necessary. Add in eggs and egg yolk; beat until smooth. Add flour and mix until just combined

  3. Quickly stir in cream, mixing until just combined

  4. Pour mixture into each liner, filling each one until almost all the way to the top. 

  5. Place in the oven and bake for 20 minutes or until cheesecakes are set. They should still jiggle a little bit .

  6. Allow them to cool into the cupcake pan completely. Place in the refrigerator to chill

  7. Enjoy!

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