Description
These Easy Cheesecake Cupcakes are creamy, rich, and baked in a muffin tin for perfect single servings! With a buttery graham cracker crust and smooth cheesecake filling, they’re a simple and delicious dessert for any occasion.
Ingredients
Units
Scale
For the Crust:
- 1 cup graham cracker crumbs (about 8 crackers)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (optional, for extra creaminess)
Optional Toppings:
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate drizzle or caramel sauce
- Whipped cream
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Spoon about 1 tablespoon of the mixture into each liner and press down firmly.
- Bake for 5 minutes, then remove from the oven to cool slightly.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until fully combined.
Step 3: Assemble & Bake
- Divide the cheesecake batter evenly among the muffin cups, filling about ¾ full.
- Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
- Turn off the oven and let cupcakes cool inside with the door slightly open for 10 minutes.
- Transfer to a wire rack and cool completely, then refrigerate for at least 2 hours before serving.
Step 4: Add Toppings & Serve
- Top with fresh berries, chocolate drizzle, or whipped cream before serving.
- Enjoy chilled!
Notes
- Make-Ahead: Store in the fridge for up to 5 days, or freeze for up to 2 months.
- No Graham Crackers? Use crushed Oreos or vanilla wafers instead.
- Want a chocolate version? Add 2 tablespoons cocoa powder to the batter.