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Our cheesecake cupcakes are a simple 6-ingredient cheesecake treat perfect for parties, holidays and more.
Dessert Pefection
A cheesecake cupcake is the perfect combination of our FAVORITE desserts: cheesecake and cupcakes!
Essentially, they are mini cheesecake pieces 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 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.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 36 minutes
COOL TIME: 10 minutes
- 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
- topping variation – Chocolate Sauce, Caramel Sauce, chocolate ganache, Strawberry Sauce, Nutella, crushed Oreo cookies, or Homemade Whipped Cream & fresh fruit
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 burn and stick when it is peeled off.)
- CHEESECAKE LAYER. In a large bowl, beat 24 ounces cream cheese, 1 cup sugar, and 1 teaspoon vanilla with a hand mixer until smooth. Add 5 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 1 cup sour cream, ½ cup sugar, and ½ teaspoon 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 completely.
- TOPPING. Top with cherry pie filling (or pie filling of choice) and serve.
Graham Cracker Crust
Try these mini cheesecakes with a Graham Cracker Crust.
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.
- Place cupcake liners into the cupcake pan.
- 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 completely before adding the cheesecake batter. Complete the recipe as instructed.
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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
- Preheat the oven to 350°F. Place cupcake liners into the cupcake pan.
- In a medium bowl combine ⅛ cups of graham cracker crumbs, 2 ½ tablespoons of sugar, and ⅓ cup of melted butter. Divide it evenly between the 18 cupcake liners. Press the crumb mixture firmly into the liners.
- Bake for 5 minutes. Cool completely before adding the cheesecake batter. Complete the recipe as instructed.
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.
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!