These mini cheesecakes are easy to prepare, simply delicious and are the perfect individual dessert to serve at a party! These little cheesecake cupcakes are so impressive that I couldn’t believe how easy they were to make. I’ve made five different varieties here, all sure to impress.
The Easiest Cheesecake Cupcakes
First, let me start out by saying that prior to this I had never made cheesecake from scratch! I thought it was an extremely delicate balance of precisely measured ingredients and timing. But this recipe was both super easy to make and to customize.
The varieties that I made were plain, salted caramel, chocolate chip, strawberry, and lemon blueberry. But the options are endless. Raspberry, key lime and Nutella would also be delicious!
Each variety turned out creamy and delectable with just the right amount of sweetness. The ingredient list is simple and most items you likely have on hand.
All You Need To Make These Cheesecake Cupcakes
- graham crackers
- cream cheese
- sour cream
- heavy cream
You can make these in advance then top with the topping just before serving. Just keep the cheesecakes in the fridge or freeze (without topping).
- 2 cups finely crushed graham crackers (from 15 sheets)
- 3 Tbsp granulated sugar
- 7 Tbsp salted melted butter
- 4 (8 oz) pkg softened cream cheese
- 1 1/2 cups granulated sugar
- 3 Tbsp all-purpose flour
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the crust: Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.
Divide graham cracker mixture among 24 paper-lined muffin cups, adding a well heaped Tbsp to each (so nearly 2 Tbsp). Press mixture into an even layer. Bake in preheated oven 5 minutes.
Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.
For the cheesecake mixture: In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth.
Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined.
Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full.
Bake in 325 degree oven 18 – 23 minutes (centers should just barely jiggle slightly, don’t over-bake. If they begin to crack they are starting to become over-baked). Remove from oven and allow to cool 1 hour.
Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
Keep scrolling for how I used this original recipe to make four different varieties of cheesecake cupcakes!
Salted Caramel Mini Cheesecakes
For the salted caramel variety, I used store-bought caramel sauce and just added a sprinkle of sea salt on top of the original recipe. Since I was making so many different varieties I wanted to keep it simple. You can find the sauce I used HERE. You can also make this topping from scratch using brown sugar, butter, and cream.
Chocolate Chip Mini Cheesecakes (yields just 3 cupcakes)
The chocolate chip variety was super easy! I scooped out about 1 and 1/2 cups of the original mixture into a smaller bowl and stirred in some chocolate chips before scooping it into my cupcake pan. I love the mix of creamy cheesecake and semisweet chocolate but you could also add milk chocolate or butterscotch chips. You can also top with some chopped pecans.
Strawberry Mini Cheesecakes
For the strawberry variety, I simply layered sliced strawberries and a sprinkle of powdered sugar on top of the original recipe. You could also boil strawberries in a sugar-water mixture to create more of a sauce, but I love the fresh fruit topping. Raspberries would work well here too!
Lemon Blueberry Mini Cheesecakes (yields just 3 cupcakes)
For the lemon blueberry variety I also scooped out about 1 and 1/2 cups of the original mixture into a smaller bowl and stirred in the juice of one lemon. The lemon flavor was quite mild so I’ll probably add a little more next time. The lemon juice did make the batter more liquidy but they still cooked the same amount of time as the original recipe.
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