These creamy mini cheesecakes are fast and easy to bake in a muffin tin. Using only 5 ingredients, with vanilla wafers for the crust, these cream cheese cupcakes are perfect single-serving cheesecakes for parties or desserts. A small batch recipe that's simple, adjusts in size, customized to your taste, and freezes well.
Ingredients
Philidelphia cream cheese
Vanilla wafers—or Oreo or other cookies
Egg, sugar, vanilla extract
Optional topping—Top with fresh berries, fruit, jam, or pie filling
Lemon cheesecake option—lemon juice with some zest.
New York cheesecake option—sour cream
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Featured Comment from Elizabeth :
"I add a spoonful or so of sour cream…really takes it over the top! Love these, thanks!"
This small-batch mini cheesecake recipe is perfect for "cheesecake for two." There is no need to bake a large cheesecake or even a dozen cupcakes. It makes six cheesecake cupcakes but is easy to double, triple, or quadruple.
They're super easy to make at home in only 30 minutes with five ingredients using a cupcake tin—no water bath needed. Make them simple, or create a New York version using a crumble crust or cookie and cream version.
Try these other cream cheese treats like New York Cheesecake Bars or Blueberry Cream Cheese Bars. Or go full size with Chocolate Chip Cheesecake, or Blueberry Cream Cheese Coffee Cake.
👨🍳How to Bake Mini Cheesecakes—Step-by-Step Photo Instructions
1. Let the egg and the cream cheese come to room temperature.
2. Line a muffin/cupcake tin with cupcake paper and place a vanilla wafer cookie on the paper.
3. Beat the cream cheese until fluffy, add sugar, and beat to combine, then beat in the egg and vanilla.
4. Spoon the cream cheese mixture into the cupcake paper. Fill to about ¾ full.
5. Bake in a preheated 350° oven for 20 minutes. The edges should be starting to brown.
6. Cool in the pan for a few minutes, then refrigerate for two hours before serving—topping of your choice.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
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.
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 filling—be creative.
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 ¼ 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 filling—I love cherry or strawberry pie filling on top.
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 months—thaw in the refrigerator overnight.
✔️FAQs
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 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. Let them cool before adding the batter.
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. 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.
📖 Recipe
Mini Cheesecakes
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Ingredients
- 8 oz cream cheese - room temperature
- 6 vanilla wafer cookies - or other cookies like oreos
- 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 or foil liners. Place a vanilla wafer cookie on the papers with the flat bottom down.
- In a mixing bowl, beat the cream cheese with a hand mixer until fluffy—about 3 minutes. Add ⅓ cup sugar and beat to combine—1 minute.
- 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 center will not look fully set, and the edge of the top will be slightly browned.
- 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 Notes
Pro Tips:
- Use a good quality cream cheese. Do not use lower-fat or fat-free.
- Top with fresh fruit or pie filling.
- To make a New York-type cheesecake cupcake, add ¼ cup of room-temperature full-fat sour cream at the same time as the sugar.
- 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 4 days and can freeze if sealed well for 3 months.
Your Own Private Notes
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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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.
gail says
Can you please tell me what 3 slabs is eqivalent in cups?
Dan Mikesell AKA DrDan says
Hi Gail,
About 1/2 cup or a bit less.
Dan
Elizabeth says
I add a spoonful or so of sour cream...really takes it over the top! Love these thanks!
Mattie says
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 says
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 says
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