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.
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
- Let the egg and the cream cheese come to room temperature.
- Preheat the oven to 350°.
- Using an electric hand mixer, beat the cream cheese until fluffy—about 3 minutes. Add sugar and beat to combine—about 1 minute.
- Beat in the egg and vanilla extract.
- 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.
- Bake for about 20 minutes until the edge starts to brown.
- 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
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.
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.
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.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
Sit out the egg and the cream cheese at room temperature—important for a smooth texture. Preheat the oven to 350°.
Line a muffin/cupcake tin with cupcake papers. Place a vanilla wafer cookie in the papers with the flat bottom 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 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.
Spoon the cream cheese mixture into the cupcake paper. 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 a few minutes before moving to the refrigerator for at least two hours before serving—topping of your choice.
📖 Recipe
Easy Cheesecake Cupcakes
Ingredients
- 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
Instructions
- Sit out the egg and the cream cheese at room temperature—important for a smooth texture. Preheat the oven to 350°.
- Line a muffin/cupcake tin with cupcake papers. Place a vanilla wafer cookie into the papers with the flat bottom down.
- 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.
- 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.
- Spoon the cream cheese mixture into the cupcake paper. 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 a few minutes before moving to the refrigerator for at least two hours before serving—topping of your choice.
Your Own Private Notes
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 to double or more to your needs.
- Top with fresh berries or fruit, raspberries with some raspberry jam, slices of strawberries, or some cherry pie filling—be creative.
- 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
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Editor's Note: Originally Published February 9, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
gail
Can you please tell me what 3 slabs is eqivalent in cups?
Dan Mikesell AKA DrDan
Hi Gail,
About 1/2 cup or a bit less.
Dan
Elizabeth
I add a spoonful or so of sour cream...really takes it over the top! Love these thanks!
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