• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Vegelicious Kitchen

  • Home
  • Recipes
  • About
  • Contact
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Sweets

    Easy Mini Cheesecake Cupcakes

    Last updated on January 11, 2020. Originally posted on July 10, 2019 By Deb Delozier 8 Comments

    14542 shares
    • Facebook
    • Twitter
    Go to Recipe
    Pinterest graphic cheesecake cupcake with strawberry topping on a brown plate on a rustic background
    2 photo Pinterest graphic with cream cheese cupcake with graham cracker crust topped with strawberries and bottom photo of bowl of batter with partially filled cupcake tins

    So delicious with only a few simple ingredients, these Easy Mini Cheesecake Cupcakes will be your favorite quick and easy dessert.

    Mini Cheesecake Cupcake with strawberry topping on a brown plate.

    I love making these Cheesecake Cupcakes and everyone I serve them to loves to eat them. They’re the perfect amount of deliciousness and they’re super easy to make!

    When I’m looking for a delicious dessert to serve, this is my favorite go-to and I’m pretty confident that it will become yours too. Besides being easy to make and delicious, it’s very portable for taking along to a party, picnic or potluck.

    This mini dessert is so cute and fun to eat. Just a few rich, creamy and decadent bites…ummm! [cmtoc_table_of_contents]

    These cupcakes are so much less fussy than making a whole cheesecake – no spring-form pan needed. All you need is a regular size muffin tin. The recipe makes 12 small cheesecake yummies. They are “just enough” to satisfy that indulgent dessert you’re craving.

    What you’ll need:

    Just 6 Simple Ingredients

    • Full fat cream cheese
    • Eggs
    • Honey
    • Vanilla extract
    • Graham cracker crumbs
    • Butter

    How to make Mini Cheesecake Cupcakes

    1. Take the cream cheese and eggs out of the fridge ahead of time to bring up to room temperature.
    2. Crumb the graham crackers in a food processor or in a zippered plastic bag with a rolling pin. You can also use already prepared graham cracker crumbs if you prefer.
    3. Melt the butter and add it to the graham cracker crumbs and combine well.
    4. Place paper cupcake/muffin liners in the muffin tin – you will need 12 of them.
    5. Add a rounded Tablespoon of the crumb/butter mixture to each of the cupcake papers and press the crumbs in firmly and evenly. This will form the crust.
    6. When the cream cheese and eggs have reached room temperature, add them to a bowl with high sides or the bowl of a stand mixer. The high sides prevent the filling from flying all over the place! Also add the honey and the vanilla extract to the bowl.
    7. With a hand-held electric mixer or a stand mixer, beat the ingredients together until well combined and smooth and lumps are gone.
    8. Add 1/4 cup of the filling to each of the cupcake papers with the crumb crust.
    9. Bake the cupcakes at 350F degrees for 19 – 20 minutes. They will still be a little jiggly but will set up more when cool. Do not over-bake them.
    10. When they’re done, place the muffin tin on a wire rack to cool. You can carefully remove the individual cupcakes (paper still on) to the rack after they’ve cooled in the tin for 10 minutes or so, to finish cooling.
    11. They can be eaten immediately after they’re cool or refrigerated in an airtight container. *Make sure they’re cool before putting them in a container in the fridge or they will “sweat” (form excess moisture in the container).
    12. Serve them plain or with any topping of your choice. Berry toppings are delicious on cheesecakes -like this Simple Strawberry Compote.

    Collage with image of graham cracker crumbs in a food processor and image of a bowl of graham cracker crust and crust pressed into muffin papers.

        Graham cracker crumbs and Crumb/butter crust mixture

    Image of bowl of cheesecake filling with muffin tins with crumb crust and cheesecake filling.

    Filling the muffin papers with the graham cracker crust and the cream cheese filling.

    image of cooling mini cheesecake cupcakes in a muffin tin and on a cooling rack

    The Cheesecake Cupcakes cooling in the muffin tins and on a cooling rack.

    Image of a mini cheesecake cupcake on a brown plate

    A scrumptious Mini Cheesecake Cupcake just ready to be devoured! Yum!

    Can the Mini Cheesecakes be made ahead of time?

    Yes, they can be made ahead of time, like the day before a get-together for example, and chilled in the refrigerator until you’re ready for them. They make a great little dessert to take to any gathering – they’re very portable and super popular!

    Can the Cupcakes be frozen?

    Yes, they freeze well. Put them in a sturdy container with an airtight lid for freezing. They can be stored in the freezer for about 6 – 8 months if stored properly. Thaw them in the refrigerator when you take them out of the freezer.

    More Easy to Make Sweets to try

    White Chocolate Coconut Mousse

    Raspberry Coconut Truffles

    Chocolate Silk Pudding

    If you try these Mini Cheesecake Cupcakes, or would like to – a rating and a comment below would be greatly appreciated. Also, please feel free to share any modifications you make – it’s always fun to learn about different variations to a recipe. I’d love to hear from you!

    Follow me on Instagram and tag me @vegeliciouskitchen and use the hashtag #vegeliciouskitchenrecipe. I’d love to see your creation!

    Here is the recipe

    Mini cheesecake cupcake on a brown plate with a strawberry topping
    Print Recipe Pin Recipe
    4.53 from 19 votes

    Easy Mini Cheesecake Cupcakes

    So delicious with only a few simple ingredients, these Easy Mini Cheesecake Cupcakes will be your favorite quick and easy dessert.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: American
    Keyword: cream cheese cupcakes, mini cheesecake cupcakes
    Servings: 12 cupcakes
    Calories: 109kcal
    Author: Deb Delozier | Vegelicious KItchen

    Ingredients

    • 2 8 oz. cream cheese
    • 6 Tbsp honey
    • 2 eggs
    • 2 tsp vanilla extract
    • 1 cup graham cracker crumbs
    • 1/4 cup butter, melted

    Instructions

    • Take the eggs and cream cheese out of the refrigerator and set on a counter to bring them up to room temperature.
    • Make crumbs with graham crackers in a food processor or with a rolling pin. OR you can use pre-made graham cracker crumbs if you prefer.
    • Melt the butter on the stove and stir it into the graham cracker crumbs to thoroughly combine.
    • Add paper liners to a muffin tin - either a dozen size tin or 2 half dozen size tins.
    • Place 1 rounded Tablespoon of the crumb butter mixture in each muffin paper and press down evenly and firmly to make a base for the filling.
    • Preheat your oven to 350°F.
    • When the cream cheese and eggs are at room temperature, add them to a bowl with high sides, to prevent filling from flying out of the bowl! Add the honey and the vanilla extract.
    • Beat all of these ingredients together with an electric mixer, hand-held or stand mixer, until well combined, smooth and free of lumps.
    • Add 1/4 cup of the cream cheese filling on top of the pressed in graham cracker crumb crust.
    • Bake at 350°F for 19 - 20 minutes. They will still be a little jiggly at this point but don't over-bake them.
    • When the cupcakes are done, take them out of the oven and cool on a rack in the muffin tins for about 10 minutes. Then remove each cupcake carefully from the muffin tin (still with the muffin paper on) and add directly onto a cooling rack to finish cooling.
    • Store in an airtight container in the fridge after they're completely cooled.
    • Will keep for about 5 days to a week in the refrigerator.

    Notes

    • 1 inner package from a box of whole graham crackers crushed equals a little more than 1 cup graham cracker crumbs.
    • These Easy Mini Cheesecake Cupcakes can be eaten just as they are right from your hands or they can be topped with berry sauces like strawberry, raspberry , blueberry, etc. and eaten on a plate with a fork or spoon.
    • It's not unusual for the cupcakes to sink slightly in the middle after cooling.
    • They will keep in the refrigerator in a covered air-tight container for about 5 days to a week.
    • They taste best when taken out of the refrigerator for about 15 minutes before serving.
    • They freeze very well and can be frozen for about 6 - 8 months. Thaw them in the refrigerator after you take them out of the freezer.

    Nutrition

    Serving: 1cupcake | Calories: 109kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 91mg | Potassium: 28mg | Fiber: 1g | Sugar: 10g | Vitamin A: 160IU | Calcium: 11mg | Iron: 0.5mg
    DID YOU MAKE THIS RECIPE?Tag @vegeliciouskitchen on Instagram and hashtag it #vegeliciouskitchenrecipe so I can see your creation!

    I hope you enjoy this recipe and make it over and over as a go-to favorite!

    Thanks for visiting Vegelicious Kitchen. Please don’t be a stranger.

    xoDebra signature

     

    « Vegan Dijon Potato Salad
    Vegetarian Black Bean Tacos »
    14542 shares
    • Facebook
    • Twitter

    Reader Interactions

    Comments

    1. Kristel

      November 14, 2021 at 10:19 am

      Absolutely delicious! Loved that it was so easy to make and kept well for the next day in the fridge. Definitely doing it again soon.

      Reply
      • Deb Delozier

        November 19, 2021 at 6:44 am

        So glad you liked them Kristel!

        Reply
    2. anwita

      November 13, 2021 at 6:50 pm

      5 stars
      i tried these and they were so good! super last minute but still super good. i did half the quantity and it still worked out, and i topped them off with some whipped cream and fresh fruit. 10/10 would recommend for a quick and easy dessert recipe!

      Reply
      • Deb Delozier

        November 19, 2021 at 6:52 am

        Hi Anwita, Loved to hear that you liked the recipe, thanks for giving it a try and for your great feedback!

        Reply
    3. gabriela

      February 06, 2021 at 7:40 pm

      5 stars
      CAN I MAKE THESE WITHOUT HONEY? THANKS

      Reply
      • Deb Delozier

        February 12, 2021 at 5:01 am

        Hi Gabriela, I think you could substitute maple syrup for the honey in this recipe.

        Reply
    4. Lotte Doherty

      July 17, 2019 at 11:43 am

      5 stars
      These are delicious! And so easy to make, a perfect dessert that can be made ahead of time and frozen. Will definitely be making these for the next guests we have!

      Reply
      • Deb | Vegelicious Kitchen

        July 17, 2019 at 12:07 pm

        Thank you so much for the great feedback Lotte. I’m so happy you like them and I hope your guests will too!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HELLO THERE!

    Hi! I'm Deb. Welcome to VEGELICIOUS KITCHEN where I share mostly quick and easy whole food vegetarian and vegan recipes. I'm a mostly savory recipe kinda gal, but there will also be some sweet treats here too! Read More…

    Subscribe and download your free Menu Planner!

    Checkout FOOD BLOGGER PRO

    Salads

    White bowl of coleslaw on a rustic surface

    Easy Healthy Coleslaw

    Zucchini Noodle Salad

    Zucchini Noodle Salad

    Soba noodles mixed with cherry tomatoes, green onions, kalamata olives, green beans and sesame seeds in a white bowl with chopsticks on top

    Cold Soba Noodle Salad

    Vegan Dijon Potato Salad

    See More Salad Recipes

    Vegelicious Kitchen

    Rouxbe Plant-Based Certified

    Professional Plant-Based Certification

    Filter by Category

    Archives

    Copyright © 2023 Vegelicious Kitchen on the Foodie Pro Theme