6 Ingredient Cheesecake Cupcakes

Love unique cheesecake recipes? Try my cheesecake cake, cheesecake bites, and biscoff cheesecake next. If you want to spruce up your basic cupcake, why not try my cheesecake cupcakes? They are pretty much your standard baked cheesecake but instead of baking it as a whole, you bake them as little cupcakes. It’s one of my favorite desserts to make for parties or when I want to treat my family to something a little fancy.

Why I love this recipe

Minimal prep. All you do is prep the crust and the filling, and that is it. 6 simple ingredients. Basic cheesecake ingredients like cream cheese and eggs. Perfect texture. The filling is smooth and creamy, and the base is dense and crunchy. The cupcakes are pleasantly sweet with a slight tang, without being overpowering.

Ingredients needed

Crust. A combination of crushed-up cookies and melted unsalted butter. I like using graham crackers or shortbread cookies. Cream cheese. Softened to room temperature. I suggest using full-fat cream cheese as it tastes better and also provides much better structure. Sugar. White sugar or raw sugar. Sour cream. Balances the creaminess of the filling, while adding an extra tang. It also makes for a smoother finish. Don’t have sour cream? Full-fat Greek yogurt will work. Eggs. Room temperature. Lemon juice. Optional, but I find just a pinch to balance out the other ingredients and give a lovely and light citrus note.

How to make cheesecake cupcakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “These were fun and easy to make! I used the shortbread cookies, and they tasted amazing!!! I will be having these as a regular summer dessert!”– Danielle Step 1- Make the graham cracker crust. Mix together the crushed cookies and butter. Step 2- Par-bake. Distribute the mixture amongst muffin liners and bake for 10 minutes. Step 3- Make the cheesecake mixture. Add the cream cheese to a medium bowl and beat together until smooth and creamy. Add the remaining ingredients and beat together until smooth. Step 4- Bake. Divide the cheesecake batter among the cupcake liners and place back in the oven for 22-25 minutes until it has set. Step 5- Set. Remove the cheesecake cupcakes from the oven and let them cool completely. Once cool, refrigerate for at least 4 hours to firm up.

Arman’s recipe tips

You must reduce the heat after the crust has been baked. Otherwise, the cheesecake filling will overcook around the edges but fall apart once it cools. Any cookie can be used for the crust. I prefer using a mild-tasting one, hence the shortbread. Cool your cheesecake cupcakes to room temperature before transferring them to the refrigerator. Decorate the cupcakes with fresh berries, whipped cream, or some melted chocolate.

Storage instructions

To store: Cupcakes must always be stored in the refrigerator, covered, for up to 2 weeks.

Make Oreo cheesecake cupcakes by folding through 1/2 cup finely chopped Oreo cookies. Add a frosting or sauce, like a caramel sauce, mixed berry sauce, or a simple lemon glaze. Add mix-ins like cherries, blueberries, or your favorite nuts or seeds.

To freeze: Place leftover mini cheesecakes in a ziplock bag and store them in the freezer for up to 6 months.