Ever find yourself craving cheesecake… but not the whole production that comes with it?
That’s exactly why you’re going to love these Cheesecake Cupcakes. They’re everything you love about a classic cheesecake, smooth, creamy, buttery, and just the right amount of sweet, but in a bite-sized, totally doable form. No fancy pans. No complicated steps. Just simple ingredients, quick prep, and an incredibly satisfying result.
Whether you’re baking for a get-together or just need something sweet to brighten your week, these little guys are here for you. They’re the kind of dessert that makes you look like you put in way more effort than you actually did (we love that energy).
And wait until you top them with strawberry pie filling. Game over.
Why These Are the Best Cheesecake Cupcakes
Perfect portions: Mean no cutting or fighting for one more bite. These are the perfect personal-sized treats that keep everyone happy (and coming back for seconds).
Customizable topping game strong: From classic strawberry to whatever jam or compote you’ve got on hand, these cupcakes are your blank canvas for flavor creativity.
That crust tho: Buttery, lightly sweetened, and just the right crunch to balance the silky filling, because every masterpiece needs a solid foundation.
Great for gifting: Tuck them into a bakery box, add a ribbon, and boom, homemade gift magic.
They disappear fast: Let’s be real… these won’t last long on the table. You might want to set one aside for yourself before they vanish. (You’ve been warned.)
The Good Stuff You’ll Need
- Graham cracker crumbs: I like using these for that classic, slightly sweet crunch at the bottom, it’s the kind of crust everyone recognizes and loves.
- Salted butter: You can use unsalted if that’s what you have, but I recommend salted, it balances the sweetness beautifully and gives the crust a tiny pop.
- Light brown sugar: Gives the crust a hint of richness and a touch of caramel flavor. It’s best if you pack it in a bit so it blends well with the crumbs.
- Cream cheese: I always go with full-fat cream cheese, it gives the richest, creamiest texture and that signature cheesecake tang we’re after.
- Eggs: These help hold everything together and give the filling a smooth, custardy finish. Maybe give them a few minutes at room temp, they mix in more easily that way.
- Granulated sugar: Simple and sweet. I keep it light so the vanilla and cream cheese can really shine.
- Vanilla extract: It only takes a splash to make it better. I recommend going for pure vanilla if you can, it adds that cozy, familiar flavor.
- Strawberry pie filling: This is the fun part. You can spoon it on top or swirl it in, either way, it adds a sweet, fruity contrast that really makes these cupcakes pop.
How to Make Cheesecake Cupcakes
Step 1: Turn on the oven and set out your liners.
Go ahead and preheat the oven to 325°F (163°C). While it’s heating up, line a standard muffin pan with 12 cupcake liners.
Step 2: Mix up the crust (it smells amazing already)
In a small bowl, stir together the graham cracker crumbs, light brown sugar, and melted salted butter. Stir everything together until it takes on the appearance of moist, crumbly sand you’d find at the beach, golden and light. I like to use a fork for this part because it makes me feel like I’m doing something fancy, even though I’m totally not.
Step 3: Press that crust into place
Place 3 teaspoons in each liner and press it flat with a gentle push. The back of a spoon works great. You don’t need perfection here. Think rustic bakery charm.
Step 4: Beat the filling
In a large bowl, add your cream cheese, sugar, and vanilla. I like to let the mixer do most of the work, medium speed, a few minutes, scrape down the sides, repeat. The goal? A super creamy base with zero lumps. If you taste it here… I won’t judge.
Step 5: Add eggs, gently, with love
Slow the mixer down to a low speed, then carefully add the eggs one at a time, mixing well after each addition. Don’t rush this step. Mix just until each egg disappears into the batter, then stop. We’re not going for fluffy here, just smooth and silky.
Step 6: Fill the liners
Spoon that dreamy batter over the crusts. I usually fill each one nearly to the top, it’s okay if you go a little over. They won’t puff up like regular cupcakes, so no stress.
Step 7: Bake gently
Slide the tray into the oven and bake for about 20 minutes or less. You’ll know they’re ready when the edges look set but the centers still give you a gentle little wobble. Don’t poke them. Just trust the process.
Step 8: Cool, then chill (aka the hardest part)
Let the cupcakes sit in the pan for roughly 10 minutes so they can cool a bit before you take them out. Then transfer them to the fridge and chill for 3 hours. They firm up beautifully and the flavor gets even better.
Step 9: Add that strawberry topping magic
Once chilled, spoon a little strawberry pie filling over each one. You can swirl it, spoon it, or pile it high. Enjoy!
Mistakes to Avoid with Cheesecake Cupcakes
Avoid overmixing once eggs go in
Once you add the eggs, mix just until combined. Overdoing it can make the batter too dense or cause cracks in the cupcakes. Think gentle folding, not a blender frenzy.
Watch the bake time carefully
Every oven’s a little different, so start checking at 18 minutes. Overbaking leads to dry cupcakes, nobody wants that.
Resist the urge to skip the chill time
Patience is a virtue here. The cupcakes need time to firm up in the fridge to get that classic cheesecake texture. You’ll want to dive in right away, but hold off, it’s totally worth it.
Don’t skimp on quality ingredients
This isn’t the time to use low-fat cream cheese or imitation vanilla. Using the real deal lifts the flavor and texture from good to wow.
Topping Ideas for Your Cheesecake Cupcakes
- Fresh sliced strawberries: simple, juicy, and totally classic
- A drizzle of honey or caramel: for that sweet, sticky wow factor
- Toasted chopped almonds: adds a crunchy surprise with every bite
- Lemon zest sprinkle: a bright, zesty pop that wakes up the creaminess
- Mini chocolate chips: because a touch of chocolate makes everything better.
- Crushed pistachios: nutty and colorful for an elegant twist
- A dollop of whipped cream and fresh mint: light, fluffy, and fancy enough for company
- Raspberry coulis drizzle: A smooth texture with a tart kick, the perfect pair.
How to Store Your Cheesecake Cupcakes
Refrigerate in an airtight container: Keeps them fresh and creamy for up to 4-5 days. Bonus: chilling actually improves their flavor and texture!
Use cupcake liners or parchment paper between layers if stacking: Prevents sticking without messing with the frosting or topping.
Freeze for longer storage: Seal each cupcake tightly in plastic wrap, freeze them in a proper container for up to 2 months, and let them thaw in the fridge overnight for best results.
Avoid storing at room temperature: these beauties need cool temps to keep their creamy texture and avoid spoilage.
Bring to room temp before serving: let them sit out for 15-20 minutes after refrigeration so the flavors and texture can shine.
Simple & Creamy Cheesecake Cupcakes
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup salted butter melted
- 2 tablespoons light brown sugar
- 2 blocks 8 oz each cream cheese
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Strawberry pie filling for topping
Instructions
- Start by preheating your oven to 325°F (163°C). While it’s warming up, line a standard muffin tin with 12 cupcake liners, nothing fancy needed, just your basics will do.
- Grab a small bowl and mix the graham cracker crumbs, brown sugar, and melted salted butter until everything is evenly coated. Stir it until the texture looks like damp sand, you know, that cozy, crumbly vibe that smells like something amazing is about to happen. I personally like using a fork here because it feels a bit more fun, even if it’s not necessary.
- Now, scoop about 3 teaspoons of that crust mixture into each cupcake liner. Press it down firmly using the back of a spoon or your fingers. Don’t stress about getting it perfect, this rustic look adds to the charm.
- To prepare the filling, stir together cream cheese, sugar, and vanilla extract in a big bowl until smooth. Using a mixer on medium speed, beat it until the mixture is silky smooth and lump-free. Don’t forget to scrape the bowl sides now and then to make sure everything blends evenly.
- Turn the mixer speed down to low and add the eggs one at a time, mixing just until each egg disappears into the batter. This part requires a gentle touch, we want the batter smooth and creamy, not fluffy.
- Spoon the cheesecake batter over your pressed crusts, filling each liner almost all the way up. It’s totally okay if some go a little over the top since these cupcakes don’t rise much.
- Slide the tray into the oven and bake for about 20 minutes. Resist the urge to poke or test them; trust this jiggle means perfection.
- After baking, keep the cupcakes in the pan to cool for 10 minutes, then place them in the refrigerator and let them set for at least 3 hours. This chilling step is key, it firms them up and deepens the flavors.
- Finally, when fully chilled, spoon a bit of strawberry pie filling over each cupcake. Go ahead, take a bite and enjoy the sweet, creamy goodness!
Notes
- For an extra flavor boost, try adding a tiny pinch of salt to the filling, it balances the sweetness perfectly.
- Use a gentle hand when mixing eggs in to avoid too much air, keeps your cupcakes silky smooth.
- Want a fun twist? Sprinkle a bit of cinnamon or nutmeg into your crust mix for a cozy flavor pop.
- Swap out the vanilla extract for almond or lemon extract for a subtle flavor twist.
