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๐Ÿ Home ยป Recipes ยป Dessert Recipes

Cream Cheese Cupcakes

Updated: Apr 3, 2025 ยท Published: Oct 21, 2023 by Dan Mikesell AKA DrDan ยท 6 Comments

Jump to Recipe
Total Time: 30 minutes mins

These cream cheese cupcakes with a vanilla wafer crust are quick and easy to bake in a muffin tin. Prepare them as Philadelphia cheesecake, or include sour cream for a New York cheesecake variation. Garnish with fruit for an ideal party finger food.

๐ŸฅฃIngredients

Philidelphia cream cheese
Vanilla wafersโ€”or Oreo or other cookies
Egg, sugar, vanilla extract
Optional toppingโ€”Top with fresh berries, fruit, jam, or pie filling
Lemon cheesecake optionโ€”lemon juice with some zest.
New York cheesecake optionโ€”sour cream

cheesecake cupcake with berries.
Jump To (scroll for more)
  • ๐ŸฅฃIngredients
  • ๐Ÿ‘จโ€๐ŸณHow to Make Cream Cheese Cupcakesโ€”Step-by-Step Photo Instructions
  • ๐Ÿ‘Make them perfect every time
  • ๐Ÿค”Ingredient options
  • Options and Variations
  • ๐Ÿ˜ŠOther Cream Cheese Dessert Recipes
  • โ„๏ธStorage of leftovers
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card
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quote mark
Featured Comment from Elizabeth :
"I add a spoonful or so of sour creamโ€ฆreally takes it over the top! Love these, thanks!"

They're super easy to make at home in only 30 minutes with five ingredients using a cupcake tinโ€”no water bath needed. Make them simple, or create a New York version using a sour cream. Try a crumble crust or make a cookie-and-cream version.

๐Ÿ‘จโ€๐ŸณHow to Make Cream Cheese Cupcakesโ€”Step-by-Step Photo Instructions

ingredients for cheesecake cupcakes.

1. Let the egg and the cream cheese come to room temperature.

cupcake tin with papers and cookies.

2. Line a muffin/cupcake tin with cupcake paper and place a vanilla wafer cookie on the paper.

add sugar to bowl with beaters.

3. Beat the cream cheese until fluffy, add sugar, and beat to combine, then beat in the egg and vanilla.

adding batter to cupcake papers.

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

cooked cupcakes in pan.

5. Bake in a preheated 350ยฐ oven for 20 minutes. The edges should be starting to brown.

cheesecake cupcake coming out of paper.

6. Cool in the pan for a few minutes, then refrigerate for two hours before servingโ€”topping of your choice.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

๐Ÿ‘Make them perfect every time

Rest ingredients at room temperature, which allows them to come together nicely and prevent cracking.

Do not overbeat the cream cheese; stop when it is fluffy without lumps. Add the other ingredients on low speed.

Do not overbake. The center will not look fully set, and the edge of the top will be slightly browned.

๐Ÿค”Ingredient options

Use good quality cream cheese at room temperature to avoid lumps. Do not use lower-fat or fat-free versions.

Vanilla wafer or other cookies that fit, like Oreos. To make a crushed Oreo or graham cracker crust, see the FAQ section below.

Top with fresh berries or fruit, raspberries with some raspberry jam, slices of strawberries, or some cherry pie fillingโ€”be creative.

Options and Variations

New York Cheesecake Cupcakes

These are Philidelphia cheesecakes but can be made as New York cheesecake, which has a creamier, denser texture with a little tang.

Add ยผ cup of full-fat sour cream at room temperature before adding the sugar. Greek yogurt may be used; it will lack that New York twang but will add texture.

Cookie and Cream (Oreo) Cupcake Cheesecake

To make Cookie and Cream (Oreo) Cheesecake Cupcakes, add 3 roughly chopped Oreo cookies to the batter and use a half Oreo as the crust.

Other additions

Add mini chocolate chips or chopped fruit to the batter. You can also top the cheesecake with fresh fruit, jam, or pie fillingโ€”I love cherry or strawberry pie filling on top.

๐Ÿ˜ŠOther Cream Cheese Dessert Recipes

Try these other cream cheese treats like Blueberry Cream Cheese Bars, Chocolate Chip Bars or Cheesecake, or Blueberry Cream Cheese Coffee Cake.

Easy Cheesecake Bars

These Easy Cheesecake Bars are creamy and delicious with a Graham cracker crust and lemonโ€”the quick small-batch recipe you need with great tasting cheesecake bars.

Cheesecake bars on a blue plate.

โ„๏ธStorage of leftovers

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

To freeze, use an airtight container and freeze for 3 monthsโ€”thaw in the refrigerator overnight.

โ“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 a rough sand texture to make about โ…œ 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. Let them cool before adding the batter.

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 rich, dense, smooth texture and creaminess.ย I have included an option for adding sour cream for this taste.

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

Blue ribbon divider used for visual effect

๐Ÿ“–The Recipe Card

cheesecake cupcake with berries

Cream Cheese Cupcakes

5 from 1 vote
From Dan Mikesell AKA DrDan
These cream cheese cupcakes with a vanilla wafer crust are quick and easy to bake in a muffin tin. Prepare them as Philadelphia cheesecake, or include sour cream for a New York cheesecake variation. Garnish with fruit for an ideal party finger food.
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings #/Adjust if desired 6

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Ingredients

US Customary - Convert to Metric
  • 8 oz cream cheese - room temperature
  • 6 vanilla wafer cookies - or other cookies like oreos
  • 1 egg - room temperature
  • โ…“ cup sugar
  • ยฝ teaspoon vanilla extract
  • 1 teaspoon lemon juice and some zest (optional)
  • topping of your choice

Instructions
 

  • ingredients for cheesecake cupcakes
    Sit out the egg and the cream cheese at room temperatureโ€”this is important for a smooth texture. Preheat the oven to 350ยฐ.
  • cupcake tin with papers and cookies
    Line a muffin/cupcake tin with cupcake papers or foil liners. Place a vanilla wafer cookie on the papers with the flat bottom down.
  • add sugar to bowl with beaters
    In a mixing bowl, beat the cream cheese with a hand mixer until fluffyโ€”about 3 minutes. Add โ…“ cup sugar and beat to combineโ€”1 minute.
  • mix until smooth in bowl
    Add one egg and ยฝ 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 ยพ full.
  • cooked cupcakes in pan
    Bake for 20 minutes. The center will not look fully set, and the edge of the top will be slightly browned.
  • 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 servingโ€”topping of your choice.

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. To make a New York-type cheesecake cupcake, add ยผย cup of room-temperature full-fat sour cream at the same time as the sugar.
  4. A great recipe to double or more to your needs.
  5. Top with fresh berries or fruit, raspberries with some raspberry jam, slices of strawberries, or some cherry pie fillingโ€”be creative.
  6. Store refrigerated for 4 days and can freeze if sealed well for 3 months.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.
Blue ribbon divider used for visual effect.

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. 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.

ยฉ 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors.

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.

Editor's Note: This article was originally published on February 9, 2014. It has been updated with expanded options, refreshed photos, and a table of contents to help with navigation.

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  1. gail says

    May 14, 2022 at 4:55 pm

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

    Reply
    • Dan Mikesell AKA DrDan says

      May 14, 2022 at 5:09 pm

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

  2. Elizabeth says

    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 says

    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 says

    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 says

      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

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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