Everything you love in cheesecake, only in a smaller portion cupcake size! These Cheesecake Cupcakes have a smooth, creamy texture with a traditional buttery graham cracker 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’ve been looking for a way to get all the taste and texture of cheesecake in a quick and easy individual treat, look no further than these decadent cheesecake cupcakes!
They're easy to make and look beautiful on any dessert table.
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
Looking for more Cheesecake Recipes? Try my Cheesecake Chocolate Chip Muffins, Chocolate Bliss Cheesecake or my Cheesecake Stuffed Strawberries...Yum!
🛒Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
💭Tips for Making Graham Cracker Crust:
- This recipe calls for a graham cracker crust.
- You can purchase graham cracker crumbs in a box at the grocery store or you can make your own by crushing graham crackers.
- I like to crush graham crackers by placing them in a plastic bag and using a rolling pin, pound away at them and work out some aggression.
- Or you can use a food processor. About 5 graham cracker sheets will make one cup of graham cracker crumbs.
💭Tips for Baking Cheesecake Cupcakes:
Cheesecake can be intimidating to some people. It was for me the first time I made it, which is why making cheesecake cupcakes is easy!
So here are a few helpful tips all of us can follow to have a delicious cheesecake to enjoy for family and friends:
- Make sure the cream cheese is at room temperature.
- It also helps to make sure the eggs are also at room temperature.
- Try very hard not to over-mix the batter.
- Always, always, always spray the cupcake liners with non-stick cooking spray before filling. This will really help release the cupcakes from the liners when they have finished baking. This tip works great even if you're making traditional cupcakes or even muffins.
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!
This recipe should make 24 cupcakes. Of course, that depends on the size of your muffin pan and how full you fill them, etc.
- Graham Crackers - for the crust
- Butter - melted
- Cream Cheese - at room temperature
- Vanilla Extract
- Granulated Sugar
- Eggs
- Sour Cream
Step-by-Step Directions
Step 1 | Make the Graham Cracker Crust
- Place the graham crackers in a plastic bag and using a rolling pin pound them into fine crumbs.
- If you don't have graham crackers in the house, you can use Vanilla Wafer Cookies.
- Next, combine the crumbs with the melted butter and sugar.
Step 2 | Fill the Cupcake Liners
- Line your muffin pan or cupcake pan with paper cupcake liners.
- Spray the paper cupcake liners with non-stick cooking spray and then add about a tablespoon of the graham cracker crumb mixture to the bottom. You can use the back of a spoon or juice glass to press down the crumbs.
- However, what I really like using is my tart tamper. You may have seen me use it before with my mini quiche recipe.
Step 3 | Make the Cream Cheese Filling
- Add the cream cheese, sugar, vanilla and eggs to a mixing bowl. Using an electric mixer, combine until the mixture is smooth.
- Then continue by pouring the mixture into each cupcake holder that's been sprayed with non-stick cooking spray, filling them about ⅔ of the way.
- It helps to use a cookie scoop to add the cream cheese filling to the top the graham cracker crumbs.
Step 4 | Baking Instructions
- Bake in a preheated 350°F oven for 20 minutes.
- While they are baking, prepare the sour cream topping.
- Combine the sour cream and ⅓ cup sugar in a medium sized bowl.
- Using an electric mixer, blend until smooth and creamy.
Step 5 | Sour Cream Topping
- 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. Return the trays to the oven and continue to bake for an additional 8 minutes.
- Allow the cupcakes to cool in the refrigerator until they become firm enough to stand alone when paper cupcake liner is peeled away.
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.
💭Storage Tips
- Place any leftovers in an airtight container in the refrigerator. They should stay fresh for about 3-5 days.
- I don't recommend freezing cheesecake. The consistency is never right when it is defrosted.
🌟Try these recipes next...
- Cheesecake Stuffed Strawberries
- Chocolate Bliss Cheesecake
- Mini Nutella Swirl Cheesecake
- 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:
- 16 Graham Crackers
- ¼ lb. 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 Graham Cracker Crust:
- In a medium sized bowl pulverize the graham crackers.
- Stir the melted butter and ¼ cup sugar into the crackers.
- 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.
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!
Cupcakes for Cupcake Lovers Day!
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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!!!!