Mini Cheesecake Cupcakes
These Mini Cheesecake Cupcakes are quick to assemble, endlessly customizable, and the perfect individual-sized dessert for any occasion. Whether topped with caramel or fresh strawberries, they bring joy to every bite.
Equipment
- Muffin Tin
- Paper Liners
- Stand Mixer
- Saucepan
- Food Processor
- Oven
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter melted
- 2 tbsp granulated sugar
Cheesecake Filling
- 16 oz cream cheese softened
- 0.5 cup sour cream
- 0.25 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Optional Toppings
- caramel sauce or strawberry sauce for drizzling before serving
Strawberry Sauce
- 1 cup strawberries halved
- 0.5 tsp lemon juice
- 2 tsp granulated sugar
Caramel Sauce
- 2 cups light brown sugar
- 12 tbsp unsalted butter
- 1 cup heavy cream
- 2 tsp vanilla extract
- sea salt optional
Instructions
- Preheat oven to 325°F and line a muffin tin with paper liners. Mix graham cracker crumbs, melted butter, and sugar. Press into liners and bake 5–6 minutes. Let cool.
- In a stand mixer, beat cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla. Mix until silky.
- Fill each muffin cup with about 2 tablespoons of cheesecake filling. Smooth the top.
- Bake for 20 minutes until centers are set but slightly jiggly. Cool in tin on wire rack.
- Refrigerate cheesecakes until cold and firm. Top with sauces or fresh fruit before serving.
- For strawberry sauce: simmer strawberries, lemon juice, and sugar for 15 minutes. Mash and blend smooth. Let cool.
- For caramel sauce: simmer brown sugar, butter, and cream for 8 minutes. Remove from heat, stir in vanilla. Cool before using.
Notes
Chill for at least 2 hours before serving. Use room-temperature ingredients for the best texture. These mini cheesecakes are perfect for freezing and enjoy best cold or at room temperature.