Cheesecake Cupcakes Recipe | Yummly
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Cheesecake Cupcakes

Shalini Gupta: "Can I make it without an egg?" Read More
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These adorable individual-sized cheesecakes are easy to make and get gobbled up quickly! Enjoy them on their own, topped with fresh berries and mint, or with spoonfuls of canned pie filling. The recipe is a Yummly original created by Sara Mellas.


  • 1/2 cup graham cracker crumbs
  • 1 1/2 Tbsp. light brown sugar (firmly packed)
  • 1/4 tsp. cinnamon
  • 2 Tbsp. salted butter (melted)
  • 1 block cream cheese (softened, 8 oz. per block)
  • 1/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tsp. vanilla extract
  • 1 large egg
  • fresh berries (optional)
  • fresh mint leaves (optional)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories150Calories from Fat90
    Total Fat10g15%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat90
    Total Carbohydrate12g4%
    Dietary Fiber1g4%
    Vitamin A8%
    Vitamin C6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Shalini Gupta 2 months ago
    Can I make it without an egg?
    Lídia Gual 3 months ago
    They looked and taste perfect!
    Mike Robertson 7 months ago
    The only thing is that the quantities are insufficient. If I make it again I would double both not just the base.
    Susan Mertz 9 months ago
    These were okay but nothing special. I doubled the crust like other comments mentioned and I don’t think it really added anything. The crust layer was almost as thick as the actual cheesecake.
    Ana 9 months ago
    Delicious! I loved the video guide, along with the timer!😊
    Maggifer 10 months ago
    I definitely agree with those saying to double the crust. I think the yummiest part of cheesecake is the crust, and even if you don't use all of it, it's fine to have a little extra crumble to snack on ;)
    Nick Lindahl a year ago
    amazing, double the crust tho
    Stephanie a year ago
    Amazing!!! So good! I almost ate them all by myself!
    Audrey a year ago
    It turned out great!
    olly cherry a year ago
    these r bussin i would make again
    Anna Fink a year ago
    I made these in a pinch for my co-workers birthday and they were a hit! I was low on some ingredients so I altered it. I essentially doubled the crust, which gave a solid, delicious foundation. I used strawberry cream cheese spread and vanilla yogurt since I was out of cream cheese and sour cream. I topped them off with homemade strawberry compote, which made them feel super fancy and taste very rich. I will 100% be making these again!
    Sarah a year ago
    Super easy to make. They are so good and look great if you're trying to impress anyone!
    Rose Wolf a year ago
    I put strawberries on it and it’s really good
    Pay a year ago
    Wonderful and easy to take on the road!
    Rachel Gates a year ago
    i was so excited to try it and it is so good😋😋😋
    Shannon Phillips a year ago
    The kids helped. We made a mango & peach sauce to go on top. They were delicious and a great activity to make with the kids. Replaced sour cream with Greek yogurt.
    Samantha Kelly a year ago
    Good would make again
    Avery Clarke a year ago
    Love them first time making anything cheesecake!! I’m excited
    Mrs.Brown a year ago
    Perfect little cheesecakes! Doubled the graham cracker crust. Will definitely make again.😋
    Karima a year ago
    When they cooled the tops sank in, leaving them quite flat on the middle and raised towards the edges. I guess my oventemperature was wrong because I had to add a lot of time to the timer. The taste was excellent. I am going to try this recipe again because if the delicious taste and quick and easy making.
    Michelle a year ago
    It turned out delicious and the whole family loved it. I will be doubling the receipe next time.
    Massey a year ago
    they turned good and like the picture
    Erica Danos a year ago
    I used regular sized muffin tins filled 2/3-3/4 of the way up and made 10 nice size cheese cupcakes. A few cracked, probably because not cooked in a water bath. They puffed up but after 25 min without golden tops,I upped the oven to 400 for a couple of minutes. Sadly, they deflated as I got them out of the oven. Still way faster than full size cheesecakes and the cooling time was shorter too! They were good as well.
    erika a year ago
    Love it ! Would make it again
    Susanna Sess a year ago
    made these and a big hit with the family
    Robert Kelly a year ago
    Simple and delicious.
    Nour Younes a year ago
    Super yummy and creamy
    Kimberly Stock a year ago
    so good!!! super easy
    Claudia Maria 2 years ago
    did not nail it.... wqs a disaster. probably the cheese i bought.
    Akeelah Clark 2 years ago
    It was good. I’m only 13 and I made it was very easy to make