Cheesecake Cupcakes are one of our favorite desserts for parties because you get all the rich, creamy cheesecake flavor, but in easy little individual servings. They bake up smooth and classic, then you add that sweet sour cream topping and finish with cherry pie filling, so they look pretty and taste even better.
We love these because they’re make-ahead friendly and perfect for holidays, baby showers, and potlucks. Keep them chilled and you’ve got the easiest grab-and-go cheesecake.
They’re creamy, delicious, and bite-sized, just like our Cheesecake Stuffed Strawberries and Cheesecake Bites.
Why you’ll love them + Why they work:
- Fail-proof. Two-step bake gives a creamy cheesecake base with a smooth topping.
- Party perfect. Perfect for parties, holidays, and serving a crowd. And Make-ahead friendly.
- Low bake temp keeps them smooth. Baking at 300°F helps prevent cracking and keeps texture creamy.
- Sour cream topping adds richness. The second bake sets a silky top layer that balances the sweetness.
Cheesecake Cupcakes Ingredients
- Cream cheese, softened (3 packages). The main base, makes the cupcakes rich and creamy.
- Sugar, divided (1½ cups). Sweetens both the cheesecake batter and the sour cream topping.
- Vanilla extract, divided (1½ teaspoons). Adds classic cheesecake flavor to both layers.
- Eggs (5). Help the cheesecake set and bake up smooth.
- Sour cream (1 cup). Creates a creamy topping and adds a slight tang.
- Cherry pie filling (1½ cups). Adds sweetness, color, and an easy topping. Or use 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
- We recommend using foil cupcake liners or silicone liners; avoid paper liners as the cheesecake is more likely to stick to them when peeled off.
- Use fully softened cream cheese for the smoothest batter.
- Mix just until combined after adding eggs, overmixing can add air and cause cracking.
- Chill before serving, cheesecake tastes best cold and sets up nicely.
- Try these mini cheesecakes with a Graham Cracker Crust. See the FAQs for steps.
- Instead of cherry pie filling, try apple, blueberry, lemon or strawberry pie filling, or use Chocolate or Caramel Sauce, Nutella, crushed Oreo cookies, or chopped candy bars.
Cheesecake Cupcake 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.
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.
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!