Cheesecake Cupcakes Recipe – Irresistibly Easy & Delicious

Let’s be honest—there’s something about cupcakes that just makes the heart a little happier, right? But when life is packed with meetings, meal planning, and “Mom, where’s my sock?” moments, spending hours baking a full cheesecake feels… well, like a luxury we just don’t have time for. That’s where this Cheesecake Cupcakes Recipe comes in like a dessert-loving superhero with an apron.

These little bites of joy are a delicious mix of creamy cheesecake and crunchy graham cracker crust—all bundled up in a cupcake liner. Whether you’re planning a last-minute dinner party, looking for a make-ahead treat for the school bake sale, or just craving something sweet after a long Tuesday, this recipe delivers without the fuss. And guess what? It doesn’t skimp on flavor one bit.

Even better, this recipe is incredibly forgiving. No water baths, no cracking stress, and no mystery baking methods. Just simple ingredients, one bowl, and a few easy steps that’ll have your kitchen smelling like a New York bakery (minus the price tag and cab rides).

And if you’ve got picky eaters at home or friends with a taste for something indulgent yet handheld, these cheesecake cupcakes recipe hit the sweet spot—literally. So grab your apron, and let’s turn your everyday ingredients into something extraordinary (but still totally doable in yoga pants).

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Why You’ll Love This Cheesecake Cupcakes Recipe

• It’s quick, comforting, and perfect for busy schedules.
• No fancy equipment or fussy techniques—just straightforward steps.
• Great for parties, potlucks, or a late-night fridge raid.
• Customizable with toppings like fruit, chocolate drizzle, or even a sprinkle of sea salt.

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Ingredients

For the Crust:

• 1 and ½ cups crushed graham crackers
• ¼ cup melted butter (unsalted works best)

For the Cheesecake Filling:

• 16 oz cream cheese, softened to room temperature (that’s two standard 8 oz blocks)
• 1 cup white sugar
• 2 eggs
• ½ cup sour cream or plain Greek yogurt (your call—both add creaminess!)
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract
• A pinch of salt (trust me, it brings everything together)

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Equipment You’ll Need

Before we dive in, let’s talk tools. No fancy gadgets here—just the good ol’ basics you probably already have:

• Muffin tin (standard 12-cup)
• Paper cupcake liners
• Mixing bowls (one medium, one large)
• Hand mixer or stand mixer (a whisk and strong arms can work too!)
• Measuring cups and spoons
• Rubber spatula or spoon for mixing
• Ice cream scoop or large spoon (to fill cupcake liners evenly)
• Cooling rack (or a clean towel-covered counter will do in a pinch)

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Let’s Bake: Cheesecake Cupcakes Recipe – Step by Step

Step 1: Preheat and Prep

Start by preheating your oven to 325°F (165°C). You want it ready and steady when those Cheesecake Cupcakes Recipe go in. Line each cup in your muffin tin with paper liners—this makes cleanup a breeze and gives your Cheesecake Cupcakes Recipe that cute bakery-style look.

Step 2: Crush That Crust

In a medium bowl, combine your graham cracker crumbs with the melted butter. Stir until the mixture feels like wet sand—yeah, we’re getting beachy in the kitchen.

Now, spoon about a tablespoon of the crumb mixture into each cupcake liner. Press it down gently with the back of a spoon or your fingers. It doesn’t need to be rock solid, just nicely packed. Pop the tray in the oven for about 5 minutes to set the crust, then let it cool while you mix the filling.

For a more in-depth guide on creating the perfect graham cracker crust, refer to our cheesecake bistro recipe.

Step 3: Creamy Dreamy Filling Time

In a large bowl, beat the softened cream cheese with your hand or stand mixer on medium speed until it’s smooth and lump-free—think “clouds on a clear day” smooth.

Add in the sugar and continue beating for about 1–2 minutes until it’s well blended. Scrape down the sides as needed (because cream cheese loves to sneak away into corners).

Next, add the eggs, one at a time, mixing on low after each addition just until combined. Don’t overmix here—cheesecake filling can be a little moody if you push it too hard.

Toss in the sour cream (or Greek yogurt), lemon juice, vanilla extract, and a tiny pinch of salt. Mix just until everything’s smooth and creamy. It should look glossy, like a silky batter begging to be baked. To ensure your cheesecake cupcakes turn out perfectly, consider these cheesecake baking tips from Delish.

Step 4: Fill ’Em Up

Now comes the fun part—filling the cups. Use an ice cream scoop or large spoon to evenly divide the filling among the crust-lined cupcake liners. Fill each about ¾ full.

Give the tin a gentle shake to level the tops. And if your kiddo walks by and says, “That looks like pudding!”—you’re doing it right.

Step 5: Bake and Chill

Bake for 18–22 minutes, or until the centers look just set but still a bit jiggly. Don’t worry if they puff up a bit—they’ll settle as they cool.

Turn off the oven, crack the door, and let the Cheesecake Cupcakes Recipe sit inside for 5 more minutes. This helps prevent cracking (although cracks are not a crime—they still taste fabulous).

Remove from the oven and let them cool in the tin for 10 minutes, then transfer them to a rack. Chill in the fridge between two to three hours (overnight is best). Trust me, the waiting game is worth it.

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Cooking Tips

• Let your cupcakes relax!
  Cheesecake Cupcakes need some good chill time in the fridge to firm up perfectly. Think of it as a little “beauty sleep” for your dessert—essential for that dreamy texture.
• Time to jazz them up!
  Top your cupcakes with fresh berries, a swirl of whipped cream, or a drizzle of rich chocolate sauce to turn them from simply tasty to absolutely show-stopping!
• Room temp ingredients are key. Cold cream cheese leads to lumpy batter, and no one wants that kind of surprise.
• Line your muffin tin. Cleaning baked-on cheesecake is no one’s idea of a good time.
• Grab a cookie scoop!
  It helps you portion the batter evenly, making every cheesecake cupcake the same size — super satisfying to look at and perfect for snapping photos to share!

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A Little Story From My Kitchen to Yours

The first time I made these cheesecake cupcakes, it was the night before my daughter’s school bake sale. I had grand plans for a towering chocolate cake—until I realized I forgot to buy cocoa powder. Classic, right? I pivoted to this cheesecake cupcakes recipe out of desperation, and they disappeared faster than you can say “second helping.” Now, they’re my go-to whenever I need a crowd-pleaser with minimal stress and maximum flavor. Even my husband—who claims not to have a sweet tooth—sneaks one when he thinks I’m not looking.

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Storage Tips: Keep Your Cheesecake Cupcakes Fresh and Fabulous

Now, you’ve whipped up a batch of cheesecake cupcakes recipe and now what? Don’t worry, I’ve got you covered. These little treats store and are low-maintenance.

In the Fridge:

Once fully cooled and chilled, you can store your Cheesecake Cupcakes Recipe in an airtight container in the refrigerator for up to 5 days.

Planning to stack them?
Slide a sheet of parchment paper between each layer to keep them looking neat and flawless. They stay delicious for up to five days — assuming you don’t eat them all before then!

In the Freezer:

Yes, you can freeze them! Wrap each cupcake tightly in plastic wrap and then place them in a freezer-safe zip-top bag or container. They’ll keep well for up to 2 months. Just thaw them overnight in the fridge before serving. They’re a lifesaver for last-minute guests or surprise sweet cravings.

Topping Storage Tip:

If you’re adding fresh fruit or whipped cream, it’s best to do that right before serving. No one likes a soggy berry or flat cream, after all.

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Nutrition Breakdown: What’s Inside These Creamy Treats?

Each cheesecake cupcake may be bite-sized, but it’s still packed with the classic richness of a full-sized dessert. The cream cheese delivers that silky texture and slight tang, while the sour cream (or Greek yogurt) adds a little protein punch and a beautifully light finish. The graham cracker crust gives you that nostalgic, buttery crunch, all while keeping things portion-controlled—because let’s be honest, it’s easier to say “just one more” when they’re already in cupcake form!

These Cheesecake Cupcakes Recipe offer a well-balanced mix of indulgence and moderation. You’ll get some calcium, protein, and a bit of iron, with the sugar levels not hitting sky-high levels like some traditional desserts. That makes this a go-to dessert for busy folks who want to enjoy a sweet treat without the guilt trip. Just be mindful of the portion if you’re watching sugar or fat intake.

Nutrition Information (Per Serving – 1 Cheesecake Cupcake)

Nutrient	Amount
Serving Size	1 cupcake
Calories	215 kcal
Total Fat	15 g
Saturated Fat	9 g
Unsaturated Fat	4.5 g
Trans Fat	0.3 g
Cholesterol	60 mg
Sodium	135 mg
Carbohydrates	17 g
Fiber	0.4 g
Sugar	13 g
Protein	3.5 g
Calcium	60 mg
Iron	0.5 mg
Potassium	85 mg

Other Notables:

• Contains Vitamin A (approx. 8% DV)
• Gluten content depends on graham crackers used (gluten-free options available!)
• No artificial preservatives

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Time to Bake (and Chill… Literally): Your Cheesecake Cupcakes Recipe Cooking Timeline

Let’s be real—none of us want to be stuck in the kitchen all afternoon. Good news? These cheesecake cupcakes don’t demand it. From prep to plate, you’re looking at a surprisingly manageable process, even with a little chill time worked in (because every dessert deserves a spa day, right?).

Here’s your full breakdown:

• Prep Time: 15 minutes
  Just enough time to cue up your favorite playlist and get the kids asking, “Is it ready yet?”
• Cook Time: 20 minutes
  Quick and easy. By the time you’re done wiping down the counters, they’ll be baking to golden perfection.
• Chilling Time: 2 hours minimum
  Yes, this is the hardest part—waiting. But this is when the magic happens. Chill them overnight if you can. The flavor gets even better.
• Total Time: Approximately 2 hours 35 minutes
  It’s mostly hands-off, promise. And totally worth it.

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Yield: Sweet Bites of Joy

• Yield: 12 standard-sized cheesecake cupcakes
  Perfect for a dozen little moments of happiness—or enough to share, if you’re feeling generous.

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Cuisine: A Creamy Classic with American Charm

• Cuisine: American
  These Cheesecake Cupcakes Recipe are a classic American twist on the traditional New York-style cheesecake. They’re mini, they’re mighty, and they fit right into any potluck, birthday party, or “just because” dessert night.

So there you have it—your sweet escape in the form of creamy, dreamy, and perfectly portioned cheesecake cupcakes. Whether you’re baking up a batch for a birthday, a book club, or just to treat yourself after a long day, this cheesecake cupcakes recipe never disappoints. It’s quick, it’s comforting, and it fits right into your real life—whether that’s a full calendar, a house full of hungry snackers, or just a quiet evening with your favorite show and something sweet.

These little desserts prove that indulgence doesn’t have to be complicated. And the best part? You made it from scratch, right in your own kitchen, without breaking a sweat (or the bank). So go ahead, whip up another batch. After all, when life hands you graham crackers and cream cheese… make cupcakes.

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FAQs: Your Cheesecake Cupcakes Recipe Questions, Answered

Can I substitute sour cream with something else in this cheesecake cupcakes recipe?

Totally! You can use plain Greek yogurt instead of sour cream in this cheesecake cupcakes recipe. It keeps the texture creamy and adds a little protein boost too.

How can I store this cheesecake cupcakes recipe?

Leftover Cheesecake Cupcakes Recipe should be kept in an airtight container in the fridge. They’ll stay fresh and fabulous for up to 5 days. For longer storage, wrap them up and freeze for up to 2 months!

Can I make these this cheesecake cupcakes recipe ahead of time?

Absolutely. These Cheesecake Cupcakes Recipe are actually better after a few hours in the fridge, so feel free to make them the night before. It’s a great time-saver when you’re prepping for an event (or just want dessert on standby).

What can I use if I don’t have graham crackers for Cheesecake Cupcakes Recipe?

No graham crackers? No problem. You can swap in crushed digestive biscuits, vanilla wafers, or even crushed pretzels for a salty-sweet twist in this cheesecake cupcakes recipe.

Do I need a water bath for these cheesecake cupcakes recipe?

Nope! That’s one of the best parts about this recipe. These mini cheesecakes bake beautifully without any complicated water bath drama.