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    🏠Home » Recipes » Dessert Recipes

    Easy Cheesecake Cupcakes

    Sep 8, 2019 by Dan Mikesell AKA DrDan · Last modified: Aug 3, 2023 · 6 Comments

    Jump to Recipe Table of Contents Print     Email Pin
    4.67 from 3 votes

    This Easy Cheesecake Cupcake recipe only needs 5 ingredients and 30 minutes. Delicious rich cheesecake in a convenient size—no need to make a large cheesecake.

    cheesecake cupcake with berries
    Jump To:
    • 👨‍🍳How to make cheesecake cupcakes
    • Ingredients
    • ✔️FAQs
    • Step-by-Step Photo Instructions
    • 📖 Recipe
    Blue ribbon divider used for visual effect

    Everybody loves cheesecakes and cupcakes. Combine the two, and these Philidelphia-style mini cream cheese cupcakes have a great dense texture and taste.

    The perfect cheesecake for two recipe, it only makes six cheesecake cupcakes but is easy to double, triple, or quadruple—great for special occasions or an everyday treat.

    Super easy to make at home in only 30 minutes with five ingredients using a cupcake tin, and no water bath is needed.

    The inspiration recipe appears around the internet as Paula Deen Cheesecake Cupcakes with several toppings. I made a few changes to simplify and added some clarification and options.

    Try these other cream cheese treats like New York Cheesecake Bars or Blueberry Cream Cheese Bars. Or go full size with Chocolate Chip Cheesecake, Pumpkin Cheesecake, or Blueberry Cream Cheese Coffee Cake. Or try a fruit-based snack like this quick and easy Lemon Bars.

    👨‍🍳How to make cheesecake cupcakes

    1. Let the egg and the cream cheese come to room temperature.
    2. Preheat the oven to 350°.
    3. Using an electric hand mixer, beat the cream cheese until fluffy—about 3 minutes. Add sugar and beat to combine—about 1 minute.
    4. Beat in the egg and vanilla extract.
    5. Line a cupcake pan with cupcake papers and place a vanilla wafer cookie in the flat bottom side down. Fill to about ¾ full with batter.
    6. Bake for about 20 minutes until the edge starts to brown.
    7. Remove from oven and let set in the pan for a few minutes, then refrigerate for 2 hours.

    Ingredients

    • Cream cheese—Good quality. It needs to be at room temperature to avoid lumps. Take it out of the package and cut it into smaller pieces to help warm it up. Do not use lower-fat or fat-free versions.
    • Cookies—Vanilla wafer or other cookies that fit—like half an Oreo
    • Egg—Room temperature. You can speed this up in a bowl of warm water.
    • Sugar—White granular
    • Vanilla extract—Use real vanilla if you can
    • Optional topping—Top with fresh berries or fruit, raspberries with some raspberry jam, slices of strawberries, or some cherry pie filling—be creative.
    • Lemon option—1 teaspoon of lemon juice with some zest.

    ✔️FAQs

    Can I use a crushed Oreo or graham cracker crust?

    Sure, but it will add some time and work.

    Use three slabs of graham crackers or 6 Oreo cookies and crush to about rough sand texture to make about ⅜ cup of crumbs. Add 2 tablespoons melted butter and mix well. Divide equally between cupcake liners and press into the bottom of the liners. Bake for 5 minutes until browning some and firming.

    What is the difference between Philidelphia and New York cheesecakes?

    New York-style cheesecake is denser and made with heavy cream or sour cream. It is renowned for its heavy, dense, smooth texture and creaminess. 

    Philadelphia-style cheesecake is named for the Philadelphia cream cheese brand, not the city. It does not have sour cream or heavy cream usually. It is deep in flavor and has a smooth but lighter texture.

    How to store cheesecake cupcakes?

    Do not store at room temperature due to the cream cheese. Refrigerated covered for 3-4 days.

    To freeze, use an airtight container and freeze for 3 months—thaw in the refrigerator overnight.

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    This recipe is listed in these categories. See them for more similar recipes.

    Dessert Recipes
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    Step-by-Step Photo Instructions

    ingredients for cheesecake cupcakes

    Sit out the egg and the cream cheese at room temperature—important for a smooth texture. Preheat the oven to 350°.

    cupcake tin with papers and cookies

    Line a muffin/cupcake tin with cupcake papers. Place a vanilla wafer cookie in the papers with the flat bottom down.

    add sugar to bowl with beaters

    Place the cream cheese in a mixing bowl and beat with a hand mixer until fluffy—about 3 minutes. Add ⅓ cup sugar and beat to combine—1 minute.

    mix until smooth in bowl

    Now add one egg and ½ teaspoon of vanilla extract. Mix but be sure to scrape the sides of the bowl. If adding lemon flavor, add 1 teaspoon of lemon juice and some zest at this point.

    adding batter to cupcake papers

    Spoon the cream cheese mixture into the cupcake paper. Fill to about ¾ full.

    cooked cupcakes in pan

    Bake for 20 minutes. The edges should be starting to brown a tiny bit.

    cheesecake cupcake coming out of paper

    Remove from oven and allow to cool in the pan for a few minutes before moving to the refrigerator for at least two hours before serving—topping of your choice.

    ↑Jump to Table of Contents

    📖 Recipe

    cheesecake cupcake with berries

    Easy Cheesecake Cupcakes

    From Dan Mikesell AKA DrDan
    This Easy Cheesecake Cupcake recipe only needs 5 ingredients and 30 minutes. Delicious rich cheesecake in a convenient size—no need to make a large cheesecake
    Tap to leave a Rating
    4.67 from 3 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings #/Adjust if desired 6

    Ingredients

    US Customary - Convert to Metric
    • 8 oz cream cheese - Room temperature
    • 6 vanilla wafer cookies
    • 1 egg - Room temperature
    • ⅓ cup sugar
    • ½ teaspoon vanilla extract
    • 1 teaspoon lemon juice and some zest (optional)
    • topping of your choice
    Prevent your screen from going dark

    Instructions

    • Sit out the egg and the cream cheese at room temperature—important for a smooth texture. Preheat the oven to 350°.
      ingredients for cheesecake cupcakes
    • Line a muffin/cupcake tin with cupcake papers. Place a vanilla wafer cookie into the papers with the flat bottom down.
      cupcake tin with papers and cookies
    • Now add one egg and ½ teaspoon of vanilla extract. Mix but be sure to scrape the sides of the bowl. If adding lemon flavor, add 1 teaspoon of lemon juice and some zest at this point.
      add sugar to bowl with beaters
    • Now add one egg and ½ teaspoon of vanilla extract. Mix but be sure to scrape the sides of the bowl. If adding lemon flavor, add 1 teaspoon of lemon juice and some zest at this point.
      mix until smooth in bowl
    • Spoon the cream cheese mixture into the cupcake paper. Fill to about ¾ full.
      adding batter to cupcake papers
    • Bake for 20 minutes. The edges should be starting to brown a tiny bit.
      cooked cupcakes in pan
    • Remove from oven and allow to cool in the pan for a few minutes before moving to the refrigerator for at least two hours before serving—topping of your choice.
      cheesecake cupcake coming out of paper
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips:

    1. Use a good quality cream cheese. Do not use lower-fat or fat-free.
    2. Top with fresh fruit or pie filling.
    3. A great recipe to double or more to your needs.
    4. Top with fresh berries or fruit, raspberries with some raspberry jam, slices of strawberries, or some cherry pie filling—be creative.
    5. Store refrigerated for 3-4 days and can freeze if sealed well for 3-4 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 211 kcal (11%)Carbohydrates : 17 g (6%)Protein : 3 g (6%)Fat : 15 g (23%)Saturated Fat : 8 g (40%)Cholesterol : 69 mg (23%)Sodium : 156 mg (7%)Potassium : 62 mg (2%)Fiber : 1 g (4%)Sugar : 14 g (16%)Vitamin A : 547 IU (11%)Calcium : 41 mg (4%)Iron : 1 mg (6%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Dessert
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published February 9, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. gail

      May 14, 2022 at 4:55 pm

      Can you please tell me what 3 slabs is eqivalent in cups?

      Reply
      • Dan Mikesell AKA DrDan

        May 14, 2022 at 5:09 pm

        Hi Gail,
        About 1/2 cup or a bit less.
        Dan

    2. Elizabeth

      March 08, 2020 at 4:36 pm

      5 stars
      I add a spoonful or so of sour cream...really takes it over the top! Love these thanks!

      Reply
    3. Mattie

      September 10, 2019 at 3:46 am

      I've made these before using the foil liners. Seems they work a bit better when separating once you've sprayed some Pam in them. Also, I've never used butter extract either but I have seen it. I like adding Rum extract to cheesecake when using a cherry topping. Gives it a punch. Thanks for sharing. Perfect for the upcoming holidays.

      Reply
    4. Dahn

      February 12, 2014 at 11:08 pm

      I like your version with vanilla extract much better than ones that call for butter extract. I would think butter extract would taste artificial.

      Reply
      • DrDan

        February 13, 2014 at 7:43 am

        I really though the vanilla was the right thing also. I don't have butter extract and don't think I ever will.
        Thanks for the note.
        DrDan
        Reader note... everybody go check out Dahn blog at Savor The Best

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