Mini Cheesecake Cupcakes

Mini cheesecake cupcakes are adorable and very easy to make. Compared to a full size cheesecake, these are a fraction of the effort. No water baths, no meticulous beating of cream cheese just to make the batter, bake, and chill. No biggie at all.

You can make these up to 3 days in advance and store in the fridge.

Mini Cheesecake Cupcakes

By Bree


1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
3 tablespoons sugar
Pinch salt
2 (8-ounce packages) cream cheese, room temperature
2/3 cup sugar
1 vanilla bean, split and seeded
2 eggs, room temperature
2 teaspoons vanilla
2 cups fresh strawberries, raspberries, and blueberries
2 tablespoons sugar
Zest from one lemon


Preheat oven to 325°F. Line one muffin tin with paper liners.

Mix together graham cracker crumbs, melted butter, sugar and salt. Add 2 tablespoons graham cracker mixture into bottom of paper cups. Press firmly.

Using electric mixer, beat cream cheese, sugar and vanilla bean until light and fluffy. Add eggs and vanilla. Beat well.

Spoon batter into cups filling 3/4 full. Bake for 22 to 24 minutes, or until the centers are just set. Cool in pan. Then transfer to plate and chill for 4 hours or overnight.

20 minutes before serving, toss berries with sugar and lemon zest. cheesecake-cupcakes_9

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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3 thoughts on “Mini Cheesecake Cupcakes

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  1. Melissa said:

    How many Cheesecakes does this recipe make?

    • realbutter said:

      Hi Melissa, this recipe makes 12 mini cheesecakes. Enjoy!

  2. Irene said:

    These look absolutely great. Thanks for sharing. Have printed out the recipe and eagerly looking forward to trying my hand at making these for our next family get together. Happy to see where, Melissa, enquired on the quantity. I imagine the recipe would then be ok to use for a regular 12 size recipe pan? Enjoying your recipes and newsletters. Thank you.