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 mini cheesecakes. Plus, they come together in just minutes so you can spend more time enjoying them and less time slaving away in the kitchen.
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This recipe has been updated since it first appeared in 2012 with new photos and information.
Recipe at a Glance:
Prep: 20 min | Cook/Bake: 28 min | Difficulty: Easy | Servings: 24 cupcakes - depending on the size pan you use.
Main Ingredients: cream cheese, graham crackers with a sweetened sour cream topping.
Best For: parties, potlucks, and easy make-ahead desserts
Make Ahead: Can be made a day in advance and chilled until ready to serve
Storage: Store covered in the refrigerator for up to 4 days
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Table of Contents
- Recipe at a Glance:
- Why I love this recipe and you will too!
- Main Ingredients Needed:
- Substitutions and Variations
- Step-by-Step Directions
- Cheesecake Cupcakes with Vanilla Wafers
- How long to Bake Cheesecake Cupcakes
- Cheesecake Cupcakes with Sour Cream Topping
- Insider Tips from My Kitchen to Yours
- Storage Tips
- Recipe FAQ's
- More Cheesecake Recipes to LOVE:
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Why I love this recipe and you will too!
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!
- 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.
If you're looking for different flavors? Try my pumpkin pie cheesecake...yum! Or try my Chocolate Cheesecake Cupcakes for a decadent taste.
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!
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.
- You could also use canned fruit and make my Mini Blueberry Cheesecakes.
- Want to make this for the holidays? Try my Christmas Mini Cheesecakes.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
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.
Cheesecake 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.
How long to Bake Cheesecake Cupcakes
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.
Step 5: Bake in a preheated 350°F oven for 20 minutes. While they are baking, prepare the sour cream topping.
Cheesecake Cupcakes with 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.
Insider Tips from My Kitchen to Yours
✔️ DO use room temperature cream cheese so the filling mixes smoothly and bakes up creamy.
❌ DO NOT overbake the cupcakes, as they will continue to set while cooling and can turn dry if left in too long.
Storage 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.
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.
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!
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🗒️Shopping List
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📖 Recipe Card
Cheesecake Cupcakes
Ingredients
- 1 12 ounce package vanilla wafers
- ¼ cup melted butter
- ¼ cup sugar
- 16 ounces cream cheese room temperature
- 2 eggs
- ½ cup sugar
- ½ teaspoon vanilla
- 1 pint sour cream
- ⅓ cup sugar
Method
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
Nutrition
Notes
Tips
- Use room temperature cream cheese so the batter mixes smoothly and bakes evenly.
- Line the muffin pan with paper liners for easy removal and neat edges.
- Avoid overmixing the batter, which can add too much air and cause cracking.
Storage & Make Ahead
- Store the cheesecake cupcakes covered in the refrigerator for up to 4 days.
- These can be made a day ahead and chilled until ready to serve.
- For best texture and flavor, let them sit at room temperature for about 10 minutes before serving.
Tried this recipe?
Let us know how it was!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.
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.