Cheesecake Cupcakes

I made cheesecake this weekend to bring into work.  It’s been a bit stressful at work lately and I thought we could all use a little bit of indulgence, especially on a Monday.

Rather than making a traditional size cheesecake using a spring form, I decided to make cupcake size ones, easier to distribute and I didn’t have to mess with a bath water. Also, the recipe makes exactly 24 cupcakes so no adjustments needed.


Graham Cracker Crust:
1 1/4 cups graham cracker crumbs (I buy a box version rather than making my own from graham cracker cookies)
1/4 C sugar
1 tsp cinnamon
5 Tbsp unsalted butter, melted

Cheesecake Filling:
3 pkgs (8 oz ea.) cream cheese
1 C sugar
3 eggs
1 tsp vanilla extract

Preheat oven at 375 degrees F.  If you’re using darker muffin tins, like I do, you may need to turn it down a bit, just above 350 degrees.

Mix together crust ingredients. Line the cupcake pans with cupcake liners, paper or foil will work. Put a heaping tablespoon of the crust mix into each liner. Press firmly. I use a rounded measuring spoon to press most of it down and then use my finger and gently push down the sides. Set aside.

Beat cream cheese until creamy. Add sugar gradually and beat well. Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Add vanilla and mix thoroughly.

Divide evenly among the muffin tins. I use a small ice cream scooped to fill the liners, 2 scoops per liner. A medium scooper should also work. Fill the cups up about 3/4 full.

Bake at 375 degrees 18-22 minutes or until small light brown spots start appearing on top. If you like a more creamy type of cheesecake, check it at the 18 minute mark and the cupcakes should have just a wee bit of wiggle in the center.  Here’s what they looked like at the 10 minute mark (which is when I have to rotate them in my very old oven). They are just starting to rise a bit.

Cool at room temperature on a rack. Chill in the fridge at least 30 minutes before serving. You can add your favorite topping on before eating. The little indentation in the center works great for fruit toppings. Here they are cooling and me staring at them and trying very hard not to eat one until they’ve been chilled. Oh the wait!

Hope everyone has a wonderful week!


  1. I make cheesecake often and had the idea to make them cupcake sized, but wasn’t sure how to go about it. Thanks for your recipe and instructions.
    I am attempting a mixed batch, some pumpkin, some lemon, some plain, most with shortbread cookie crust, some of the pumpkin with pfeffernusse crust.Kitchen mad science!
    Thanks again for helping!

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