Sometimes I Make Mini Cheesecake Cupcakes Just Because
Okay, so, confession time—these mini cheesecake cupcakes are my go-to when I feel like baking but don’t have it in me to commit to a full cheesecake (seriously, who has time for a water bath at 9pm after a long Tuesday?). I first made these when my sister dared me to try “baking something tiny and adorable” for her baby shower. I thought, well, how hard could it be? Turns out, easier than handling an actual baby, and honestly a lot less messy. Oh, fun fact: My nephew tried to eat three in one go, but he was two then, so that’s sort of his job.
Why I Keep Coming Back to These
I make these whenever an awkward amount of cream cheese is just begging for purpose in my fridge, or if I need a quick dessert that doesn’t melt in the car. My family loves them (it’s kind of annoying how fast they disappear), and honestly, even my picky uncle who claims he “doesn’t like sweets unless it’s real pie” will sneak a couple. They’re perfect for those times when you crave cheesecake but not the bother. Plus, they’re portable—so you can eat two in a row right on your couch and nobody says a word (except maybe the cat, but she doesn’t count). By the way, I used to always overbake them because I thought they were too wobbly—turns out, that was just me being impatient.
What You’ll Need (Ingredient Chat)
- 12–14 plain vanilla wafer cookies (or graham crackers smashed up, honestly, whatever’s in the cupboard)
- 225g (one 8oz block) cream cheese, room temp (the full-fat one tastes best, but I’ve accidentally used light and it’s fine, just softer)
- 1/3 cup sugar (granulated, but brown adds a fun twist if you’re feeling adventurous)
- 1 large egg
- 1 tsp vanilla extract (my grandmother swore by the stuff from the market, but store-brand totally works)
- Pinch of salt
- Handful of mini chocolate chips, berries, or a dollop of jam (totally optional, sometimes I just go plain when I’m tired)
How I Actually Make These
- Preheat your oven to 160°C (320°F)—or just whatever your oven likes to hover around. Line a muffin tin with paper liners (regular-sized, unless you love things impossibly tiny).
- Drop one vanilla wafer (or a chunk of whatever base you’re using) into each liner. It never fits perfectly—don’t stress, it’s all good.
- Grab a mixing bowl and mash up the cream cheese until smooth. You can use a hand mixer, a sturdy spoon, or even a fork if you’re feeling rustic (I’ve done this while chatting on the phone, so anything goes).
- This is the part where I usually sneak a taste. Add the sugar and mix again. Then, mix in the egg, vanilla, and salt until everything becomes creamy. Don’t worry if looks a bit thin; it honestly always does at this stage.
- Spoon this glorious mixture evenly into the cups (I’ve overfilled a few every time; they always forgive me). If you’re adding chocolate chips, jam, or berries, drop them on now and sort of swirl them through. Or not—sometimes I forget and just top them after baking.
- Bake for about 15 to 18 minutes. They’ll puff up, then maybe sink a bit. If they jiggle but aren’t soupy, you’re golden. I use the “wobble test”—that’s a real technical term in my house.
- Let them cool in the tin for a few minutes (they deflate, and that’s normal, trust me). Then, toss them into the fridge for at least an hour, or until you can’t wait any longer.
(Random) Notes That Might Help
- Actually, I find it works better if you let the cream cheese sit out a bit longer than I usually remember. Cold cheese = lumpy mix, every single time.
- If they crack on top, don’t fret. More room for toppings, right?
- One time, I tried using chocolate graham crackers as the base. Interesting, but the flavor was a bit much; stick to classics, I say.
Ways I’ve Tweaked These (Some Good, Some Less So)
- Swirled Nutella: Decadent but very rich. My brother thought they were “kind of over the top,” which—fair.
- Lemon zest + a touch of juice: Brighter flavor, reminds me of summer!
- No crust, all filling: Kind of odd, almost too creamy, but hey, you do you.
- Mini muffin tin version: Cute, but fussy; liners stuck a bit, so I mostly stick to regular muffin size.
Equipment (But You Can Improvise!)
- Muffin/cupcake tin (if you don’t have one, honestly you can use ramekins; I did once and it sort of worked)
- Paper liners (Or parchment squares jammed in—saw that trick on King Arthur Baking, works in a pinch)
- Mixing bowl
- Spoon or small ice cream scoop (best for neatness, but a regular spoon is fine too)
- Hand mixer, or a biceps workout if you do it manually
How I Store Them (When There’s Any Left!)
I keep them in an airtight container in the fridge—technically, they’re good for 3 days, but in my house, they’re usually gone by the morning after. You can freeze them, too; just wrap each one up real snug. I find they taste almost as good out of the freezer if you let them sit on the counter for 30 min (midnight snack, anyone?).
Serving: What We Do At My Place
We top these with whatever’s in the fridge—spoon of jam, fresh berries, sometimes even a sliver of mango if we’ve got leftovers (mango season is a big deal here!). For birthdays, we stick a sparkler in one just for a laugh. For teachers, I just box ‘em plain with a note—never fails to elicit a thank you email (or at least a smiley emoji).
Hard-Earned Pro Tips
- I once tried rushing the chilling step; regret! They really are softer, creamier, and just, well, happier after cooling down fully.
- If your oven tends to run hot (mine is an absolute wildcard), check them around the 12 minute mark so you don’t end up with cheesecake hockey pucks.
- Don’t make them on a really humid day—or, if you do, be ready for some minor cracking (but again, jam covers all).
FAQ: Friends and Family Always Ask…
- Can I double this recipe? Sure thing. Just, uh, make sure your mixer can handle it—I tried with my mom’s ancient one and nearly caused a kitchen disaster.
- What if I don’t have vanilla wafers? Use graham crackers, a shortbread cookie, or actually those little digestives from the British shop (sometimes I get fancy, why not?).
- How do I know when they’re done? When they jiggle a bit in the middle but aren’t liquid. Don’t overthink it. A bit of wobble is your friend.
- Can I use non-dairy cream cheese? I haven’t tried, but a friend from my book club swears by the vegan version here. Let me know how it turns out if you do!
- Is it okay if they crack? It’s actually kind of expected with mini cheesecakes (at least in my house). Just add toppings. Nobody ever complains.
Last thing—if you ever find yourself eating these for breakfast, I promise I won’t tell. Cheesecake energy is real energy, right? Hope you enjoy making these mini cheesecake cupcakes, and feel free to experiment—you might even stumble upon a new family favorite or, worst case, a new funny story (I’ve certainly got both).
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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1Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
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2In a small bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Stir until the crumbs are evenly coated.
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3Spoon about 1 tablespoon of the crust mixture into each muffin liner and press down firmly to form the crust.
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4In a mixing bowl, beat the softened cream cheese with 1/3 cup sugar until smooth. Add sour cream, egg, vanilla extract, and salt; mix until well combined and creamy.
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5Divide the cheesecake batter evenly among the crusts. Bake for 16-18 minutes, or until centers are set. Cool completely, then chill in the refrigerator for at least 2 hours before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
165 caloriescal
Protein:
3gg
Fat:
10gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
16gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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