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Cheesecake Cupcakes

Creamy cheesecake cupcakes with a simple graham cracker crust and a sweetened sour cream topping. This classic, easy recipe makes a great make-ahead dessert for parties, holidays, and family gatherings.
Prep Time20 minutes
Cook Time28 minutes
Total Time48 minutes
Course: Desserts
Cuisine: American
Keyword: cheesecake cupcakes
Servings: 24 cupcakes
Calories: 237kcal
Author: Lois

Equipment

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

    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.

    Nutrition

    Serving: 1Serving | Calories: 237kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 170mg | Sugar: 14g