Cheesecake Cupcakes Recipe
Creamy, rich cheesecake cupcakes with a graham cracker crust—perfect for parties or any occasion.
Print Pin Servings: 15 cupcakes
Calories: 245kcal
Cost: $10–$12
Equipment
- 1 Muffin pan (12-cup) Standard size
- 15 Paper cupcake liners
- 1 Electric mixer Stand or hand mixer
- 1 Food processor Or rolling pin
- 2 Mixing bowls Large
- 1 set Measuring cups/spoons
- 1 Rubber spatula
- 1 Wire rack For cooling
Ingredients
Crust
- 2 cups Graham crackers Crushed
- 5 tablespoon Butter Unsalted, melted
- 2 tablespoon Brown sugar Packed
- ½ teaspoon Cinnamon Ground
- ¼ teaspoon Salt
Filling
- 16 oz Cream cheese Full-fat, room temp
- 2 Eggs Large
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract Pure
- ⅓ cup Sour cream Full-fat
- Lemon juice Optional, for brightness
- Heavy cream Optional, for smoother texture
- Fresh berries Optional, for topping
Instructions
- Preheat oven to 325°F and line muffin pan with liners.
- Crush graham crackers and mix with butter, sugar, cinnamon.
- Press crust mixture into each liner.
- Beat cream cheese until smooth.
- Add sugar, then eggs one at a time.
- Mix in vanilla, sour cream, and salt.
- Fill liners ¾ full with cheesecake batter.
- Bake for 18–22 minutes until centers are set but jiggly.
- Cool in oven with door cracked open.
- Chill in fridge for 4+ hours or overnight.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 80g | Calories: 245kcal | Carbohydrates: 21g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 140mg | Potassium: 80mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 580IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 0.6mg