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Freshly baked cheesecake cupcakes with graham cracker crust and creamy tops, photographed from above on a white kitchen table with natural daylight.
Emily Nelson

Cheesecake Cupcakes

Creamy, rich mini Cheesecake Cupcakes with buttery graham cracker crusts — simple, foolproof, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven and line muffin tin with cupcake liners.
  2. Mix graham cracker crumbs, butter, and sugar; press into liners.
  3. Bake briefly to set the crust.
  4. Beat cream cheese until smooth; add sugar, eggs, vanilla, sour cream, flour, and salt.
  5. Mix just until smooth; avoid overbeating.
  6. Spoon filling into liners, about ¾ full.
  7. Bake until edges are set and centers slightly jiggle.
  8. Let cool gradually with oven door open.
  9. Refrigerate for at least 4 hours before serving.
  10. 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!