Everything you love in cheesecake, only in a smaller portion cupcake size! These Cheesecake Cupcakes have a smooth, creamy texture with a traditional Nilla Cookie crumb crust.
There’s nothing like biting into one of these delicious treats. Plus, they come together in just minutes so you can spend more time enjoying them and less time slaving away in the kitchen.
So grab your ingredients because it's time to satisfy your craving for some serious indulgence!
Check out all the other easy dessert ideas for even more delicious recipes.
I adapted this recipe from my mother's famous full-sized cheesecake recipe that she's been making for over 40 years for our family.
This recipe is a little unusual as it's cheesecake cupcakes with sour cream topping, but don't let the "sour cream" fool you. These are sweet, delicious cupcakes!
If you're looking for a Fall flavored mini cheesecake, try my pumpkin pie cheesecake...yum! Or try my Chocolate Cheesecake Cupcakes for a decadent taste.
Table of Contents
- Why you'll LOVE this recipe:
- Helpful Kitchen Tools
- Main Ingredients Needed:
- Recipe Substitutions and Variations
- Step-by-Step Directions
- Cream Cheese Cupcakes with Vanilla Wafers
- Kitchen Tool Spotlight
- Make the Cream Cheese Filling
- How long to Bake Cheesecake Cupcakes
- Add the Sour Cream Topping
- Before You Begin!
- Recipe FAQ's
- Storing and Thawing Tips
- More Cheesecake Recipes to LOVE:
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Why you'll LOVE this recipe:
- Easy to Make: Simple ingredients and step-by-step instructions make this recipe a winner.
- Perfectly Portioned: Individual servings make them ideal for sharing and portion control.
- Rich and Creamy: The cheesecake filling is smooth, and the sour cream topping adds a slight tang that enhances the flavor.
- Customizable: Experiment with different crusts, flavors, and toppings to suit your taste.
- Make-Ahead Friendly: These cheesecakes taste even better after chilling, making them a great prep-ahead dessert.
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed:
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- Try crushed Oreos, graham cracker crumbs or shortbread cookies instead of Nilla Wafers.
- Use dairy-free cream cheese and sour cream for a lactose-free version.
- Add a teaspoon of lemon or almond extract for a unique twist.
- Top with fresh fruit if you want like I do with my Mini Cheesecake with Fresh Berries.
Step-by-Step Directions
Step 1: Place Nilla Wafer cookies in a plastic bag and crush them into fine crumbs with a rolling pin. Mix the crumbs with melted butter and sugar until well combined.
Cream Cheese Cupcakes with Vanilla Wafers
Step 2: Line a muffin or cupcake pan with paper liners, then lightly spray them with non-stick cooking spray. Add about a tablespoon of the cookie crumb mixture to each.
Step 3: Use the back of a spoon, a juice glass or a tart tamper to press the cookie crumbs firmly down into the paper liners.
Kitchen Tool Spotlight
One of my favorite tools is a tart tamper.
Make the Cream Cheese Filling
Step 4: Mix cream cheese, sugar, vanilla, and eggs with an electric mixer until smooth. Pour into greased cupcake liners, filling each about ⅔ full. Using a cookie scoop makes it easier to to fill without making a mess.
How long to Bake Cheesecake Cupcakes
Step 5: Bake in a preheated 350°F oven for 20 minutes. While they are baking, prepare the sour cream topping.
Add the Sour Cream Topping
Step 6: After the cupcakes have baked for about 20 minutes, remove the trays from the oven. Add the sour cream topping to the top of each cheesecake muffin.
Step 7: Return the trays to the oven and continue to bake for an additional 8 minutes.
Step 8: Allow the cupcakes to cool in the refrigerator until they become firm enough to stand alone when paper cupcake liner is peeled away.
Please note: This recipe should make 24 cupcakes. Of course, that depends on the size of your muffin pan and how full you fill them, etc.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can substitute vanilla wafers for a graham cracker crust by crushing them into fine crumbs and mixing with melted butter. This creates a similar texture with a slightly sweeter, buttery flavor, perfect for cheesecakes, pies, and other desserts.
To prevent cheesecake cupcakes from sinking in the middle, avoid over mixing the batter, which can incorporate excess air and cause them to collapse as they cool. Bake at a low, consistent temperature and let them cool gradually in the oven with the door slightly open to prevent sudden temperature changes.
Storing and Thawing Tips
Refrigerator: Place any leftovers in an airtight container in the refrigerator. They should stay fresh for about 3-5 days.
Freezer: To freeze mini cheesecakes, let them cool completely, then store them in an airtight, freezer-safe container for up to 3 months.
Thawing Tips: Leave them at room temperature for about 2 hours or in the refrigerator for 6 hours until fully defrosted. Serve as desired.
More Cheesecake Recipes to LOVE:
- Cheesecake Chocolate Chip Muffins - is it a muffin or a cupcake? You decide!
- No Bake Cheesecake Pudding Parfaits - perfect for summer because these are no bake!
📖 Recipe Card
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Cheesecake Cupcakes
Ingredients
Ingredients for the crust:
- 1 12 ounce package vanilla wafers
- ¼ cup melted butter
- ¼ cup sugar
Ingredients for the cheesecake filling:
- 16 ounces cream cheese room temperature
- 2 eggs
- ½ cup sugar
- ½ teaspoon vanilla
Ingredients for the sour cream topping:
- 1 pint sour cream
- ⅓ cup sugar
Instructions
- Preheat oven to 350°F.
For the Cookie Crumb Crust:
- In a medium sized bowl pulverize the graham crackers.
- Stir the melted butter and ¼ cup sugar into the crumbs.
- Put a tablespoon of the mixture into each cupcake holder.
- Press firmly and evenly on the bottom using either the back of a juice glass or a measuring spoon.
For the Cream Cheese Layer:
- Combine cream cheese, eggs, ½ cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.
- Pour mixture into each cupcake holder that's been sprayed with non-stick cooking spray, filling them about ⅔ of the way.
- Bake at 350 degrees Fahrenheit for 20 minutes.
- Remove the cupcakes from the oven and add the sour cream topping.
For the Sour Cream Layer:
- Combine the sour cream and ⅓ cup sugar in a medium sized bowl and mix until smooth and creamy.
- Pour the mixture over the baked cheesecakes, filling each cupcake holder completely.
- Continue baking for an additional 8 minutes.
- Allow the cupcakes to cool in the refrigerator until they become firm enough to stand alone when paper holder is peeled away.
Notes
- Try crushed Oreos, graham cracker crumbs or shortbread cookies instead of Nilla Wafers.
- You can also skip the step of crushing the cookies and adding them whole to the muffin tin.
- Use dairy-free cream cheese and sour cream for a lactose-free version.
- Add a teaspoon of lemon or almond extract for a unique twist.
- Top with fresh fruit if you want like I do with my Mini Cheesecake with Fresh Berries.
This recipe has been updated since it first appeared in 2012 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
Sylvia says
oh my goodness! my mouth is watering! Found you at the Funtastic Friday 233
Lois says
Thanks for coming over!!!
Valentina | The Baking Fairy says
These bite-sized cheesecakes are simply adorable! I am such a fan of cheesecake, and I love that you added a sour cream topping. I will definitely need to give these a try! Thank you so much for participating! 🙂
Lois says
Thank you for putting the party together! I had fun reworking this recipe to fit in with the theme!
Joanne DiPalo says
Hi Lois, I love these little cheesecakes. Many years ago a co-worker made them and gave me her recipe. I used to always make them but stopped because I ate too many. I think it's time to make them again! Thanks for sharing and inspiring me.
mickeydownunder says
G'day and YUM! What a great idea Lois, true!I LOVE cheesecake! WISH I could come through the screen and try one right now too!Cheers! Joanne
Jackie Martin says
Try these with broken down gingersnaps. Also, try replacing the vanilla wafers in banana pudding with gingersnaps. Opens up a whole new world of banana pudding!
Marlys Folly says
Love Cheesecake and these individual ones look amazing... thanks for sharing on FFF
Catherine says
Dear Lois, This is a beautiful and delicious recipe for the linkup! Vanilla Wafer cookies were always my favorite...I can only imagine just how delightful these are! Blessings my dear, your friend, Catherine xoxo
Robyn Rasmussen says
These look absolutely dangersously good! Can't wait to try them!
Tracy Iseminger says
They look wonderful Lois! Thanks for all you do at Foodie Friends Friday =) <3 Tracy
emily says
oh, i can't wait to try these! i love cheesecake and PORTABLE cheesecake is the best idea ever!
Amy @ Heritage Homemaker says
OH MY! These look so delicious! Wonder if they would freeze well?
Maureen @ Orgasmic Chef says
These little cheesecakes are so cute! As Debbie said, I don't think I could resist them either.
Body Armour says
i feel much hunger to see your blog with delicious dishes but i like cake specially.
Debbie says
Don't know how I missed these, but they sound wonderful. I bet it was MUCH easier in the reg. sized pan. I don't know if I could resist those...soo good. Enjoy your week-end girl! HUGS
Blondee says
I make these a lot in the warmer months. Love to top with a bit of cherry or blueberry pie filling!
Have a fantastic weekend!
Christine says
Now that does look easy - even for someone as awkward as me!
Enjoy your weekend!
Christine
Maple Lane says
Cheesecake is a favorite here. Hope you enjoy the weekend.
Miss Debbie says
Sounds and looks yummy, but I'm a little confused. Did you use the single vanilla wafer or the crushed ones?
Chatty Crone says
You are so wonderful - how you love someone and make food for them. I love cheesecake. I hope you have FUN this weekend. I know you will. sandie
Jill says
Glad you got them figures out. They look wonderful!
Sharon says
Those look so yummy. I love cheesecake,but my hubs don't care for it but maybe if I made them as a cupcake he would change his mind. I am going to try these and see.
thanks
My Journey With Candida says
The Colonel has got to be in Huband Heaven with such a great cook as you for his wife. Those look so good.
Carol @ Always Thyme to Cook says
They do look perfect. What a great idea to make cupcakes from cheesecake. I could definitely eat two!
Marti says
Such a good idea for individual servings. Thanks for sharing.
April says
Lois...I could eat my weight in cheesecake, so these sounds delicious!
Elena says
Those look so good and so cute!
Jacquelyn Stager says
oh yum! I haven't made these in years but used to work just fine with the mini tart pans and vanilla waffers. But then my pans were OLD! I think I will try it your way SOON...I love that you use a portion controller!!! And I always put canned cherry pie filling on top of mine...Oh I'm drooling now!!!!