Cheesecake Cupcakes

WARNING: Do not make these cupcakes without expecting to eat the whole tray at once!

That’s right, they are that good. I have yet to ever make a full cheesecake. Why? Because these little cupcakes taste the exact same, don’t require a cheesecake pan and are so simple to make.


Prep Time: 30 min.

Cook Time: 18 – 22 min.

Serves: 12 Cupcakes



  • 3/4 cup graham cracker crumbs
  • 3 tbsp butter, melted
  • 1 tbsp packed light brown sugar


  • 12 oz cream cheese
  • 1/2 cup sugar
  • 1/4 cup sour cream
  • 2 eggs


  • 3/4 cup sour cream
  • 3 tbsp sugar


  1. Preheat oven to 350°F and line a muffin tray with muffin liners.
  2. Crust – Mix together the ‘crust’ ingredients in a medium size bowl. Then press the mixture into the bottom of the lined muffin tray.
  3. Filling – In a food processor or stand up mixer with whisk attachment, process the cream cheese until smooth. Then, add the sour cream and process until smooth. Add eggs one at a time and mix until just combined.
  4. Pour filling into the muffin tray over your graham crust.
  5. Bake for 18-22 minutes until centers are firm. Remove from oven and let cool for about 5 minutes while you prepare the topping. (Don’t turn your oven off just yet).
  6. Topping – Stir together ‘topping’ ingredients in a bowl. Spoon about 1 tbsp of mixture over each cupcake to cover the top. Return tray to oven and bake for another 4 minutes.
  7. Let cupcakes cool to room temperature, then refrigerate for a minimum of 2 hours.

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