Easy Cheesecake Cupcakes Recipe + VIDEO


This easy Cheesecake Cupcakes recipe (mini cheesecakes) is simple to make and customize! They are freezer friendly and perfect for any dessert table, birthday party or baby shower. Try Oreo or Strawberry variations, too!

cheesecake cupcakes with whipped cream

It’s no secret here that I’m a cheesecake fanatic.

No bake cheesecakes, baked cheesecakes, cheesecake cupcakes, cheesecake brownies, mini cheesecakes or cheesecake cheese ball — just give me all the cream cheese-based desserts and no one gets hurt.

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Cheesecake is one of the perfect desserts, in my mind, because it’s easy to make ahead (actually, it has to be made ahead!), it usually freezes well and you can make any variation you want.

Plus, it’s creamy and dreamy 😉

I love these cheesecake cupcakes for a holiday or party, because you can make a big batch of add a few to a dessert tray for Thanksgiving or Christmas, or you can make one big batch with 3 or 4 varieties easily, without having to prep any other dessert recipe. (See my notes on flavour variations below!)

cheesecake cupcakes variations overhead

I based these mini cheesecakes off of my Best Vanilla Cheesecake recipe, because it just made sense. These are the best cheesecake cupcakes: they are smooth, luscious (the sour cream or yogurt makes them super light!), and no fuss. Plus they bake perfectly in much less time than a regular cheesecake!

Popular Cheesecake Recipes on The Recipe Rebel:

How to make Oreo Cheesecake Cupcakes:

To make Oreo Cheesecake Cupcakes, crush Oreo cookies to make 1 cup of Oreo crumbles and stir into the cheesecake batter before baking.

Bake as per the instructions.

How to make Strawberry Cheesecake Cupcakes:

Add 1/2 cup chopped strawberries to the cheesecake batter before baking. Bake as per the instructions.

Before serving, toss 1 cup of chopped strawberries with 1 teaspoon sugar and let sit for 10-15 minutes. Spoon strawberries over cheesecakes and top with whipped cream.

cheesecake cupcakes with a bite

How to freeze Cheesecake Cupcakes:

To freeze these mini cheesecakes, place into an air tight freezer-safe container once they are completely cool. Freeze up to 3 months.

To thaw and serve, place on a plate at room temperature for about 2 hours, or in the refrigerator for about 6 hours until thawed through. Serve as desired.

Other variations of cheesecake cupcakes:

There’s no limit to the ways you can serve these mini cheesecakes! Try these other variations:

  • Salted caramel sauce with toffee bites
  • Fresh fruit: strawberries, blueberries, kiwi, etc — anything goes!
  • Apple pie filling and whipped cream
  • Chopped Reese’s peanut butter cups and a drizzle of chocolate
  • Add in the zest of 1 lemon to the cheesecake batter before baking

I’d love to hear how you would serve them! What are your favorite cheesecake toppings?

cheesecake cupcakes with a bite

Cheesecake Cupcakes

This easy Cheesecake Cupcakes recipe (mini cheesecakes) is simple to make and customize! They are freezer friendly and perfect for any dessert table, birthday party or baby shower. Try Oreo or Strawberry variations, too!

Print

Ingredients

Crust

  • 1 1/2
    cups
    graham cracker crumbs
  • 1/4
    cup
    butter
    melted

Cheesecake

  • 16
    oz
    cream cheese
    2 packages, room temperature
  • 1
    cup
    granulated sugar
  • 1
    cup
    sour cream or plain Greek yogurt
  • 2
    eggs
  • 2
    teaspoons
    lemon juice
  • 1
    teaspoon
    vanilla
  • pinch
    salt

Instructions

  1. Preheat oven to 325 degrees F and line two 12 cup muffin pans with paper liners.

  2. In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 10 minutes until dry in the center. Reduce oven temperature to 300 degrees F.

  3. In a large bowl, beat cream cheese with an electric mixer until smooth.

  4. Add the sugar, sour cream, eggs, lemon juice, vanilla, and salt and beat on medium-high speed until smooth, 2-3 minutes.

  5. Divide evenly between muffin cups (they should be about 3/4 full). Bake for 20-23 minutes or until the centers are nearly set.

  6. Remove from the oven and let cool in the pan for 20-30 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until chilled before serving as desired.

Recipe Video

Nutrition Facts

Cheesecake Cupcakes

Amount Per Serving

Calories 146
Calories from Fat 81

% Daily Value*

Total Fat 9g
14%

Saturated Fat 5g
25%

Cholesterol 39mg
13%

Sodium 120mg
5%

Potassium 52mg
1%

Total Carbohydrates 13g
4%

Sugars 10g

Protein 2g
4%

Vitamin A
6.7%

Vitamin C
0.2%

Calcium
3.4%

Iron
2%

* Percent Daily Values are based on a 2000 calorie diet.

 

 



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