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.
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!
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!
These are perfect Valentine’s Day desserts. Especially when you’ve had a fantastic dinner and have just enough room for something small but delicious! I love this recipe. Thanks for sharing it!
Did not have foil liners so I used regular paper cups. Bottoms browned:(. I would put a note in recipe why foil cup liners.
Thanks for the feedback and for giving the recipe a try!
I love how easy these are to make and how fun they are for Valentine’s day!
These are so simple to make and everyone loves them! Cheesecake and Cupcakes are the perfect combo!
Wheres the cookie in this recipe? The picture doesn’t match the final outcome????
There is no cookie on her pic… recipe does match the outcome. These were so easy and absolutely delicious, I didn’t want my guests to eat anymore…lol. Next time I’ll stash some away for myself before taking them out. Ty!
Can I use paper cupcake liners instead of the foil?
Can you use regular size cupcake pan or do they have to be mini size which seems pretty small.. my mom used to make these crust less and loved them can’t find her recipe so I thought regular size cupcake pan
The recipe calls to use just regular muffin tins/muffin cups. So yes, that should work just great!
Rev up or does not give all ingredient amounts. How many eggs
The recipe calls for 5 eggs. All the ingredients are listed out at the bottom on the recipe card. 🙂
Iwould like to make these doe a tea. Are these regular cup cake foils or mini cup cake?
Oh fun!! They are regular cup cake foils. Hope the tea goes well!
these are amazing
Thanks so much! Glad you liked them!
Easiest cheesecakes to make ever! They taste great too.
You’re knocking it out of the park with these cherry recipes. LOVE these mini cheesecakes. So easy to make and absolutely beautiful in presentation.
Such a delicious and easy recipes to follow! Topped them with cherries and it was so good!
My kids flipped! HUGE win in our house. I will definitely make these again!
Making these for Valentine’s! Love little bite sized desserts, They are so creamy!
The best little dessert that’s not overwhelming. Cherries!
Easy and absolutely yummy. Family favorite
Happy to hear that!! Thank you for sharing that!
These are great! Thanks!
Hi Lily. I like your new picture. I love cherry so your recipe for cherry cake is delicious. Thank you and have a fun Sunday.
Thank u for your website because you know made me a better baker and I loved your liltle nots they help alot
Thank you – love cherry.
I love the idea of cheesecake cupcakes when I was in PA I loved their cheesecake cupcakes