Cheesecake Cupcakes
Creamy, rich mini Cheesecake Cupcakes with buttery graham cracker crusts — simple, foolproof, and perfect for any occasion.
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Servings: 12 cupcakes
Calories: 260kcal
Cost: $10–$12
Equipment
- 1 12-cup muffin tin Standard size
- 12 Cupcake liners Paper or foil
- 1 Electric mixer Hand or stand mixer
- 1 Food processor Or rolling pin for crumbs
- 2 Mixing bowls Medium and large
- 1 Rubber spatula For mixing and folding
- 1 set Measuring cups and spoons
- 1 Cooling rack For even cooling
Ingredients
Crust
- 2 cups Graham cracker crumbs Finely crushed
- 4 tablespoon Unsalted butter Melted
- 2 tablespoon Granulated sugar For crust
Filling
- 16 oz Cream cheese Full-fat, softened
- 0.5 cup Granulated sugar For filling
- 2 large Eggs Room temperature
- 1 teaspoon Vanilla extract Pure
- 0.5 cup Sour cream Room temperature
- 1 tablespoon All-purpose flour To stabilize filling
- ⅛ teaspoon Salt
- Optional toppings Berries, caramel, or ganache
Instructions
- Preheat oven and line muffin tin with cupcake liners.
- Mix graham cracker crumbs, butter, and sugar; press into liners.
- Bake briefly to set the crust.
- Beat cream cheese until smooth; add sugar, eggs, vanilla, sour cream, flour, and salt.
- Mix just until smooth; avoid overbeating.
- Spoon filling into liners, about ¾ full.
- Bake until edges are set and centers slightly jiggle.
- Let cool gradually with oven door open.
- Refrigerate for at least 4 hours before serving.
- Add desired toppings before serving.
Notes
Use full-fat cream cheese for best texture. Don’t skip the chill time — it helps set the cheesecakes and improves flavor!
Nutrition
Serving: 85g | Calories: 260kcal | Carbohydrates: 22g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 140mg | Potassium: 80mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 550IU | Calcium: 45mg | Iron: 0.5mg