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Cheesecake cupcakes are a bite-sized cheesecake treat. Top with cherry pie filling, or any other topping you like!
These sweet treats are the perfect crossroad between cheesecake and cupcakes. They’re creamy, delicious, and bite-sized, just like our Cheesecake Stuffed Strawberries and Cheesecake Bites.
Love Mini Sweets!
A cheesecake cupcake is the perfect combination of two of the best desserts: cheesecake and cupcakes! I will say it is more cream cheese-y than cakey, so if you enjoy cheesecake, you will love these little bites.
Top the cupcakes with any topping you like, but the cherry pie filling complimented the base just perfectly!
Why we love them:
- Perfect flavors. This makes the yummiest combination of sweet and tart.
- Easy. These sweet treats only require 6 ingredients!!
- Simple. With a quick prep and a few steps, these are great for any and every occasion.
Just 6 Ingredients!
- cream cheese
- granulated sugar
- vanilla extract
- large eggs
- sour cream
- cherry pie filling – Use any flavor of pie filling such as blueberry, raspberry, or strawberry pie filling.
Room temperature. Using room-temperature eggs, sour cream, and cream cheese will help them all incorporate better with one another. Cold ingredients require a longer mixing time, which adds air to the batter. The air causes it to rise too much in the oven and sink in the middle when it cools.
Only a Few Steps!
- CHEESECAKE LAYER. In a large bowl, beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla with a hand mixer until smooth. Add eggs, one at a time, beating after each addition. Spoon into foil-lined muffin cups (Do not use paper liners as the bottom of the cheesecake is more likely to burn and stick when it is peeled off.)
- 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, 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 completely.
- TOPPING. Top with cherry pie filling (or a different pie filling of choice) and serve.
Graham Cracker Crust
Try these mini cheesecakes with a Graham Cracker Crust.
You’ll need 1 ⅛ cups of graham cracker crumbs, 2 ½ 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.
Recipe Tips
- Toppings. For a fun variation, set out a variety of toppings and let your guests choose which one to top cheesecake.
- Chocolate Sauce
- Caramel Sauce
- chocolate ganache
- Strawberry Sauce
- Nutella
- crushed Oreo cookies
- fresh fruit and Whipped Cream
Storing Tips
- STORE. Cover and store leftover cupcakes in an airtight container in the fridge for 5-7 days.
- FREEZE cupcakes with or without topping. For plain cupcakes, wrap each cheesecake with plastic wrap and store them all in a freezer-safe container.
- If the cupcakes have pie filling on top, flash freeze first. Place cupcakes on a baking sheet and freeze for 2-3 hours or until the top has hardened. Wrap individually with plastic wrap and then place in an airtight freezer-safe container.
- Frozen cheesecakes can last for about 6 months in the freezer. Before eating, remove the plastic wrap and thaw them in the fridge.
For More Cheesecake:
Cheesecake Cupcakes Recipe
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Question
1. Can the cupcake be made a couple days ahead and refriderated til time to add topping and serve?
WHAT SIZE CUPS DID YOU USE
I use standard muffin cups. You could probably use mini or jumbo, but you’d need to adjust cooking times.
Do you add the topping before baking or after it cools off
Omg,I added all the sugar!
These were easy and a big hit! I did not have foil liners so I cut circles from aluminum foil and put one in the bottom of each cup then put the paper liner in. I also used Vanilla wafers for the crust. Just put a single cookie in each cupcake liner before spooning the cheesecake mixture in. Sooo good. Thank you!
You’re welcome! So glad you enjoyed. Thanks for sharing about the crust too. We had someone asking about doing this, so that’s great to hear that the vanilla wafer in the bottom is tasty!
Cheesecake to checkout
This sounds delicious but I’d like a “crust”. Would putting vanilla wafer in the bottom of the cup change the outcome? Would any baking time or temp adjustments need to be made?
I haven’t tried adding a vanilla wafer, but I imagine that would work just fine and be really tasty. You’ll have to let us know if you end up trying that and how it turns out.
How high do you fill the cupcake liners and how many cupcakes does each recipe make?
I fill the liners about 2/3 full. And the recipe yields about 18 cupcakes (servings).
I was so excited to find this awesome recipe, as I’ve used this same one for years, but lost it in a move. I’ve never made these in regular sized cups, only the mini (I also add a tiny bit of almond extract to mine, freeze them to have on hand for munchies.), so the larger size will be great to take for football tailgating and watch parties and other events!
I really enjoy your website! Thank you for sharing your recipes!
Love cheese cake, can’t wait to make these for Easter dinner!