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A cheesecake cupcake is the perfect combination of our FAVORITE desserts: cheesecake and cupcakes!
Essentially, they are the flavors of a mini cheesecake in cupcake form, and over the last several decades, they have become a staple at many parties, holidays, and baby showers.
We love to top the cupcakes with pie fillings or whipped cream to add a little extra something. And we especially love that they store AND freeze well so they are perfect for making ahead or for a last-minute treat!
They’re creamy, delicious, and bite-sized, just like our Cheesecake Stuffed Strawberries and Cheesecake Bites.
Why we think you’ll love it:
- Perfect flavors. This makes the yummiest combination of sweet and tart. And you could easily change it up with your favorite pie filling flavor!
- Just add pie filling. These sweet treats only require 6 ingredients!! We like to keep a few cans of pie filling in our pantry just for whipping these up.
- Simple steps. With a quick prep and a few steps, these are great for any and every occasion.
Cheesecake Cupcakes Ingredients and Substitutions
- 3 (8-ounce) packages cream cheese softened
- 1½ cups sugar, divided
- 1½ teaspoons vanilla extract divided
- 5 large eggs – Room temperature eggs incorporate better than cold eggs.
- 1 cup sour cream – room temperature
- 1½ cups cherry pie filling – or blueberry, raspberry, or strawberry pie filling
How to Make Cheesecake Cupcakes
- PREP. Preheat the oven to 300°F.
- Add foil cupcake liners to a cupcake tin. (Do not use paper liners as the bottom of the cheesecake is more likely to stick when it is peeled off.)
- CHEESECAKE LAYER. In a large bowl, beat cream cheese, 1 cup sugar, and vanilla with a hand mixer until smooth. Add eggs, one at a time, beating after each addition. Spoon into foil-lined cupcake pan.
- BAKE. Bake for 25-30 minutes at 300°F. A toothpick inserted in the center should come out clean. Cool for at least 5 minutes.
- TOP LAYER. In a small bowl, combine sour cream, sugar, and vanilla until smooth. Spoon on top of the cupcakes.
- Bake for an additional 6-8 minutes, until set. Cool for 10 minutes before moving to wire racks to cool completely.
- TOPPING. Top with cherry pie filling (or pie filling of choice) and serve.
Kristyn’s Recipe Tips
- I recommend using foil cupcake liners or silicone liners; avoid paper liners as the cheesecake is more likely to stick to them when peeled off.
- Try these mini cheesecakes with a Graham Cracker Crust. See the FAQs for steps.
- Instead of cherry pie filling, try apple, blueberry, or strawberry pie filling, or use Chocolate or Caramel Sauce, Nutella, crushed Oreo cookies, or chopped candy bars.
Cheesecake Cupcakes
Ingredients
- 3 (8-ounce) packages cream cheese, softened
- 1½ cups sugar, divided
- 1½ teaspoons vanilla extract, divided
- 5 eggs
- 1 cup sour cream
- 1½ cups cherry pie filling
Instructions
- Preheat oven to 300°F.
- In a large bowl, beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating after each addition. Spoon into foil-lined muffin cups
- Bake for 25-30 minutes. A toothpick inserted in the center should come out clean. Cool for at least 5 minutes.
- In a small bowl, combine sour cream, remaining sugar, and vanilla until smooth. Spoon on top of cupcakes. Bake for an additional 6-8 minutes, until set. Cool for 10 minutes before moving to wire racks to cool.
- Top with pie filling. ENJOY! Store in the refrigerator.
Video
Notes
- I recommend using foil cupcake liners or silicone liners; avoid paper liners as the cheesecake is more likely to stick to them when peeled off.
- Try these mini cheesecakes with a Graham Cracker Crust. See the FAQs for steps.
- Instead of cherry pie filling, try apple, blueberry, or strawberry pie filling, or use Chocolate or Caramel Sauce, Nutella, crushed Oreo cookies, or chopped candy bars.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wrap each cheesecake with plastic wrap and store them all in a freezer-safe container for about 4 months. If the cheesecakes have pie filling on top, flash freeze first by placing them on a baking sheet and freeze for 2-3 hours or until the top has hardened, then wrap.
Cover and store leftover cupcakes in an airtight container in the fridge for 5-7 days.
You’ll need 1⅛ cups of graham cracker crumbs, 2½ tablespoons of sugar, and ⅓ cup of melted butter.
-Preheat the oven to 350°F.
-In a medium bowl, combine crust ingredients. Divide it evenly between the 18 cupcake liners. Press the crumb mixture firmly into the liners.
-Bake for 5 minutes. Cool before adding the cheesecake batter. Complete the recipe as instructed.
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This recipe was originally published January 2016.
QUICK QUESTION ON THE CHEESECAKE CUPCAKES
WHY DO YOU USE SO MANY EGGS?
DO YOU HAVE THE RECIPE AMOUNTS WITH USING REGULAR SIZE CUPCAKES?
I KNOW THIS IS A LATE REQUEST BUT I LOST MY ORIGINAL RECIPE AND I NEED TO MAKE IT FOR A FUNDRAISER THIS COMING WEEK,
The high number of eggs is necessary to create the characteristic dense, creamy texture of cheesecake. To answer your question about making “regular sized cupcakes”, if you mean adjusting the recipe to make a dozen cheesecakes (the typical number of wells in a cupcake pan), I don’t have those measurements. Once the first batch cools, you can remove them from the pan and bake the other six cheesecakes. Otherwise, these cheesecakes are the same size as regular cupcakes.
To add a graham cracker crust, I simply use a vanilla wafer cookie in the bottom of the cup cake wrapper, then pour the cream cheese mixture on top. Super easy! 😊
Love this recipe!! It’s so good!
Do you have a link to purchase the foil mini cupcake liners? I can’t find the right size anywhere! Thank you!