Dreamy Cheesecake Cupcakes Recipe: Bite-Sized Bliss in Every Swirl

Sweet and creamy cheesecake cupcakes bring joy to every dessert lover’s heart.

Compact mini treats pack all the decadent flavor of a classic cheesecake into adorable bite-sized portions.

Each small cake delivers rich, velvety goodness that melts smoothly across your palate.

Cream cheese blends perfectly with delicate graham cracker crusts, creating irresistible miniature delights.

Baking these delectable little treasures requires simple ingredients and minimal kitchen skills.

Sophisticated yet approachable, these cupcakes work magic for casual gatherings or elegant celebrations.

Let’s whip up something extraordinary that will make everyone ask for seconds.

What’s Special About Cheesecake Cupcakes

• Craft Bite-Sized Indulgence: Perfect for portion control, these mini cheesecakes let you enjoy a delightful dessert without overwhelming guilt.
• Simplify Dessert Preparation: Minimal ingredients and straightforward steps make this recipe accessible for bakers of all skill levels, from beginners to experienced home cooks.
• Create Crowd-Pleasing Treats: These cupcakes work wonderfully for potlucks, family gatherings, birthday parties, and casual get-togethers where everyone loves a sweet bite.
• Customize with Creativity: Top with various garnishes like fresh berries, chocolate shavings, or caramel sauce to personalize each cupcake and match different tastes and occasions.

Ingredients for Cheesecake Cupcakes

• Graham Cracker Crumbs: A classic base that provides a crunchy and sweet foundation for the cheesecake cupcakes.
• Butter: Helps bind the crust ingredients and creates a rich, golden texture.
• Sugar: Adds sweetness to the crust and enhances its overall flavor.

• Cream Cheese: The primary ingredient that gives these cupcakes their signature creamy and tangy cheesecake taste.
• Sugar: Balances the tanginess of the cream cheese and adds sweetness to the filling.
• Eggs: Provide structure and help the cheesecake set during baking.
• Vanilla Extract: Adds a warm, aromatic flavor that complements the cream cheese.

• Sour Cream, Powdered Sugar: Creates a smooth, creamy topping that adds a light tanginess and sweetness to the cupcakes.
• Fresh Berries: An optional garnish that provides a fresh and colorful finishing touch.

How to Prepare Cheesecake Cupcakes

Step 1: Prepare Baking Setup

Grab a 12-cup muffin tin and line it with cupcake liners. Set your oven to warm up at 325°F, creating the perfect baking environment for these creamy treats.

Step 2: Craft Crumbly Crust

• Graham cracker crumbs
• Melted butter
• Sugar

Mix these ingredients until they transform into a texture resembling damp sand. Gently press a tablespoon of this mixture into the bottom of each cupcake liner, creating a solid foundation for your cheesecake.

Step 3: Whip Up Creamy Filling

Using an electric mixer, blend cream cheese and sugar in a large bowl. Beat until the mixture becomes silky smooth, with zero lumps lurking around. Add eggs one by one, mixing thoroughly after each addition. Gently fold in vanilla extract, creating a luxurious batter that promises pure indulgence.

Step 4: Fill and Bake

Pour the cheesecake batter over the prepared crusts, filling each liner about three-quarters full. Slide the muffin tin into the preheated oven and bake for 18-22 minutes. You’re looking for centers that are almost set but still have a slight jiggle – a sign of perfectly cooked cheesecake cupcakes.

Step 5: Cool and Rest

Remove the cupcakes from the oven and let them cool completely at room temperature. This resting period takes about an hour, allowing the cupcakes to settle and develop their signature texture.

Step 6: Create Creamy Topping

Whisk together sour cream and powdered sugar until you have a smooth, luscious topping that will crown your mini cheesecakes with a tangy finish.

Step 7: Finish and Chill

Spread the sour cream mixture evenly over each cupcake. For an extra touch of elegance, sprinkle some fresh berries on top. Transfer the cupcakes to the refrigerator and let them chill for at least 2 hours. This final step ensures they set perfectly and develop an irresistible flavor.

Serve these Mini Cheesecake Delights chilled and watch them disappear in moments!

Smart Baking Tips for Cheesecake Cupcakes

• Prevent Crust Crumbling: Firmly press graham cracker mixture into the cupcake liners to create a stable, compact base that holds together when eating.
• Control Cheesecake Texture: Mix cream cheese and sugar slowly to avoid air bubbles, ensuring a smooth, creamy consistency without lumps.
• Master Baking Technique: Watch carefully during baking – remove cupcakes when centers are slightly jiggly but not completely liquid to prevent overbaking and cracking.
• Enhance Flavor Variations: Experiment with different graham cracker crust additions like cinnamon or swap vanilla extract for almond or lemon extract to create unique taste profiles.
• Achieve Perfect Chilling: Refrigerate cupcakes for minimum 2 hours to allow complete setting, which helps develop rich flavors and ideal creamy texture.

Fun Ways to Vary Cheesecake Cupcakes

• Fruity Berry Bliss: Replace sour cream topping with a vibrant mixed berry compote made from fresh strawberries, raspberries, and blueberries, simmered with a touch of sugar and lemon zest.
• Chocolate Decadence: Add cocoa powder to the graham cracker crust and mix melted dark chocolate into the cheesecake batter for a rich, indulgent chocolate cheesecake cupcake experience.
• Caramel Swirl Sensation: Create a caramel sauce by heating sugar and cream, then swirl it into the cheesecake batter before baking, topping with a drizzle of additional caramel sauce.

What to Serve with Cheesecake Cupcakes

• Enhance Flavor Companions: Classic Port Wine perfectly complements the rich, creamy cheesecake cupcakes with its sweet and robust profile.
• Berry Burst Pairing: Fresh raspberries or strawberries create a vibrant contrast, cutting through the dessert's richness while adding natural sweetness.
• Espresso Delight Match: Strong, dark espresso balances the cupcakes' creamy texture, offering a bold counterpoint that elevates the entire dessert experience.
• Caramel Drizzle Accent: Warm, golden caramel sauce drizzled on top introduces a luxurious depth, harmonizing with the tangy cream cheese and buttery graham cracker base.

Keeping Cheesecake Cupcakes Fresh

• Store cheesecake cupcakes in a sealed container with a tight-fitting lid to maintain freshness and prevent absorbing other food odors.
• Place parchment paper or wax paper between cupcake layers to prevent sticking and preserve their delicate texture when stacking in the refrigerator.
• Maintain refrigeration at 40°F or below to ensure food safety and preserve the cupcakes' creamy consistency for up to 4-5 days.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container to store up to 2 months, thawing in the refrigerator overnight before serving.

Cheesecake Cupcakes FAQs

• What are the key ingredients for the cheesecake cupcake crust?

Graham cracker crumbs, melted butter, and sugar are the three main ingredients that create a delicious, crumbly base for the cheesecake cupcakes.

• How do I prevent lumps in the cheesecake batter?

Blend cream cheese and sugar thoroughly until smooth, and mix eggs one at a time to ensure a creamy, lump-free batter. Use room temperature cream cheese for the best results.

• Why is it important to not overbake the cheesecake cupcakes?

Overbaking can cause the cupcakes to crack and become dry. The centers should be almost set but still slightly jiggly when you remove them from the oven, as they will continue to set while cooling.

Cheesecake Cupcakes Recipe

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4.9 from 32 reviews

• Total Time: 3 hours 42 minutes
• Yield: 12 1x

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Description

Indulgent chocolate cheesecake cupcakes blend rich cocoa with creamy cheese, creating a divine dessert that whispers pure comfort. Silky smooth and perfectly portioned, these miniature treats will melt in your mouth and sweep you into dessert bliss.

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Ingredients

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Main Ingredients:

• 16 oz cream cheese
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Crust Ingredients:

• 1.5 cups graham cracker crumbs
• 1/3 cup unsalted butter
• 2 tbsp granulated sugar

Topping Ingredients:

• 1/2 cup sour cream
• 2 tbsp powdered sugar
• 1/4 cup fresh berries (optional)

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Instructions

1. Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners.
2. Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the mixture resembles wet sand.
3. Press a tablespoon of the graham cracker mixture into the bottom of each cupcake liner, creating a compact crust.
4. Blend cream cheese and sugar in a large mixing bowl until smooth and creamy, ensuring no lumps remain.
5. Incorporate eggs one at a time, mixing thoroughly after each addition, then gently fold in vanilla extract.
6. Carefully pour the cheesecake batter over the prepared crusts, filling each liner about 3/4 full.
7. Bake for 18-22 minutes, or until the centers are almost set but still slightly jiggly.
8. Remove from the oven and allow cupcakes to cool completely at room temperature for approximately 1 hour.
9. Whisk sour cream and powdered sugar together to create a smooth topping.
10. Once cooled, spread the sour cream mixture evenly over each cheesecake cupcake.
11. Garnish with fresh berries if desired, then refrigerate for at least 2 hours before serving to allow the cupcakes to set properly.

Notes

• Adjust crust texture by pressing firmly to create a solid, compact base that holds together when biting.
• Ensure cream cheese is at room temperature for smoother mixing and preventing lumpy batter.
• Avoid overmixing after adding eggs to prevent air bubbles that can cause cracking during baking.
• Use a water bath method by placing the muffin tin in a larger pan with hot water to create more even, gentle heating and prevent surface cracks.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 20 g
• Sodium: 210 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg