Mini Cheesecake Cupcakes

A mini cheesecake cupcake on a gray cake stand.

5 from 2 votes

Mini Cheesecake Cupcakes are made with a simple graham cracker crust and homemade cheesecake that bakes up creamy and delicious. They are finished off with a dollop of cherry pie filling or your own favorite toppings.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: mini cheesecakes

Calories: 230kcal

Author: Lauren Harris

Ingredients

Graham Cracker Crust

3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons unsalted butter (melted)

Cheesecake

2 8 ounce packages cream cheese (full fat recommended, at room temperature)
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs (room temperature)
cherry pie filling (optional topping)

Instructions

Preheat oven to 325°F. Line a standard cupcake pan with 12 cupcake liners.
Combine the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a small bowl and mix until it resembles wet sand.
3/4 cup graham cracker crumbs, 2 tablespoons granulated sugar, 3 tablespoons unsalted butter
Press 2 to 3 teaspoons of the graham cracker mixture into the bottom of each cupcake liner and press it down firmly with your fingers or the back of a tablespoon.
In a stand mixer fitted with a paddle, beat the cream cheese, sugar and vanilla extract on medium high speed until very smooth, scraping down the sides of the bowl as needed.
2 8 ounce packages cream cheese, 1/2 cup granulated sugar, 1/2 teaspoon vanilla extract
Lower the speed and add the eggs one at a time and continue to beat just until creamy smooth, scraping down the sides of the bowl as needed.
2 eggs
Add about 1/4 cup of the cheesecake batter to each cupcake liner. The filling should come up almost to the tops of the liners.
Bake for 18-20 minutes or until the mini cheesecakes are about set, but slightly jiggly in the centers. They will set more as they cool and chill.
Transfer the cheesecakes to the refrigerator to chill for at least 4 hours.
Once the cheesecake cupcakes have fully chilled, remove them from the refrigerator and garnish with a spoonful of cherry pie filling or your preferred topping and serve.
cherry pie filling

Notes

Tips and Techniques

Be sure to use room temperature cream cheese and eggs and do not over mix the cheesecake batter.
Do not over-bake the cheesecake. Cheesecake is done baking when the edges are just set, but the center is still wobbly. It will continue to set as it cools.
Chill the cheesecake cupcakes in the refrigerator for at least 4 hours before serving.
Store extra cheesecake in the refrigerator, tightly covered with plastic wrap. Consume within 3 to 4 days. Cheesecake can be frozen for up to 1 month.

** Nutritional information is an estimate and may vary.

Nutrition