Amazing real cheesecake cupcakes with 5 ingredients and only 30 minutes. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published February 9, 2014. Updated with more detailed instructions and re-edited photos.
This is a GREAT recipe for two or any smaller household. You only make six real cheesecake cupcakes. Plus, they store and freeze well. But it is easy to double, or triple is you need more.
This is a tasty dessert you can make at home in only 30 minutes with five ingredients. Everybody loves cheesecake and cupcakes. Great for gatherings with family or friends.
My Rating
OK, it is cheesecake, and Paula Deen inspired…. Daaaaa But maybe a 4 is more correct.
Pro Tips: Recipe Notes for Easy Cheesecake Cupcakes
The inspiration recipe appears around the internet as Paula Deen Cheesecake Cupcakes. It appears with raspberry topping, with cherry topping and a few other things. I make a few changes too.
First several of the versions call for “butter extract” (so Paula Deen like), well I don’t have any, and my store doesn’t either. The Food Network version used vanilla extract.
Of course, this is cooking for two, so I also cut the recipe in half for a more reasonable “for two” amount. But increase for your needs.
Cream Cheese Notes
The cream cheese is front and center in this recipe. Buy the good stuff.
And please do not go with the lower or fat-free versions. You will be so sorry.
Toppings
Top with fresh fruit, raspberries with some raspberry jam, or some cherry pie filling, so be creative.
Crust Options for Cheesecake Cupcakes
I like the vanilla wafer but you may want something else or a variety. Some recipes use a whole Oreo or another cookie. Or make a real crust.
Graham Cracker or Oreo Crust: Crush to about rough sand texture 3 slabs of graham crackers or 6 Oreo cookies to make about 3/8 cup 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.
Other Cheesecake Recipes
Easy Chocolate Chip Cheesecake
Sit out the egg and the cream cheese at room temperature. The closer to room temp they are when you start the better but 30 minutes will do. Preheating the oven to 350.
Line a cupcake pan with cupcake papers and place a vanilla wafer cookie in the flat bottom side down.
Place the cream cheese in a mixing bowl and beat with a hand mixer until fluffy (about 3 minutes). Add 1/3 cup sugar and beat to combine (1 minute).
Now add one egg and 1/2 teaspoon vanilla extract. Mix but be sure to scrape the sides of the bowl.
Spoon the cream cheese mixture into the cupcakes papers with the cookie. Fill to about 3/4 full.
Bake for 20 minutes. The edges should be starting to brown a tiny bit.
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.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Easy Cheesecake Cupcakes
Ingredients
- 8 oz cream cheese
- 6 vanilla wafer cookies
- 1 egg
- ⅓ cup sugar
- ½ teaspoon vanilla extract
Instructions
- Sit out the egg and remove the cream cheese from the package. The closer to room temp they are when you start the better. Preheating the oven to 350.
- Line a cupcake pan with cupcake papers and place a vanilla wafer cookie in the flat bottom side down.
- 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).
- Now add one egg and ½ teaspoon vanilla extract. Mix but be sure to scrape sides of the bowl.
- Spoon the cream cheese mixture into the cupcakes papers with the cookie. Fill to about ¾ full.
- Bake for 20 minutes. The edges should be starting to brown a tiny bit.
- Remove from oven and allow to cool in the pan for few minutes before moving to the refrigerator for at least two hours before serving.
Recipe Notes
Pro Tips:
- Use a good quality cream cheese. Do not use lower-fat or fat-free.
- Top with fresh fruit or pie filling.
- A great recipe increase to the amount you need.
- Store refrigerated for 3-4 days and can freeze if sealed well for 3-4 months.
Crust Options for Cheesecake Cupcakes
I like the vanilla wafer but you may want something else or a variety. Some recipes use a whole Oreo or another cookie. Or make a real crust. Graham Cracker or Oreo Crust: Crush to about rough sand texture 3 slabs of graham crackers or 6 Oreo cookies to make about 3/8 cup 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.Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published February 9, 2014
Mattie
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.
Dahn
I like your version with vanilla extract much better than ones that call for butter extract. I would think butter extract would taste artificial.
DrDan
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