One rainy Sunday afternoon, I scrolled through dessert ideas while the kids built pillow forts in the living room. My husband was washing dishes in the kitchen, and I was craving something sweet but not fussy.
Then I stumbled on a photo of adorable mini cheesecakes, perfect little cups of creamy decadence. Someone in a baking group mentioned they were easier to share than a full-size cheesecake and stayed perfectly portioned for a crowd. I bookmarked it and decided to give it a whirl.
By the time the cupcakes came out of the oven, the house smelled like a cozy bakery. The tops were lightly golden, each one half-filled with a swirl of glossy jam. My youngest peeked into the pan and grinned, ask and she’ll be inside licking spoons. We tasted several straight away, and the hush that fell over the table told me I had a hit.
Over successive weekends, I experimented with crust levels, played with zesty lemon, and even swapped jam for chocolate ganache. Sharing the photos drew a few recipe requests, and moms in my community kitchen swapped notes on baking temps and flavor combos.
These cheesecake cupcakes serve up total sweetness and nostalgia—just enough creamy indulgence without derailment. It’s no-fuss comfort with a smile.
Short Description
Mini New York style cheesecakes baked in cupcake liners with a graham cracker crust—rich, creamy, and perfectly portioned for easy sharing.
Key Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
-
16 oz (450 g) cream cheese, softened
- ⅓ cup sour cream
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Tools Needed
- 12-cup muffin tin
- Paper or silicone liners
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups & spoons
- Rubber spatula
- Cooling rack
Cooking Instructions
Step 1: Preheat Oven
Set oven to 325°F (163°C). Line a 12-cup muffin tin with liners.
Step 2: Prepare Crust
In a bowl, combine graham crumbs, sugar, and melted butter until evenly moistened. Press about 1 tablespoon into bottom of each cup.
Step 3: Make Filling
Beat cream cheese until smooth. Add sour cream and sugar, mixing until creamy. Add eggs one at a time, then vanilla and flour. Mix until just combined—no lumps.
Step 4: Fill Cups
Spoon filling over crusts, filling each about ⅔ full. Tap the tin on the counter to release air bubbles.
Step 5: Bake
Bake 18–20 minutes until edges are set and centers jiggle slightly. Turn off oven and let sit inside with door cracked for 10 minutes.
Step 6: Cool
Remove tin; let cupcakes cool completely at room temperature. Chill 2 hours or overnight.
Troubleshooting Tip: If tops crack, bake with a water bath or avoid overmixing—gently fold ingredients instead of beating vigorously.
Why You’ll Love This Recipe
Perfect Portions: Easy to grab-and-go or share at gatherings.
Classic Flavor: Creamy, tangy filling with a sweet graham base.
Simple Prep: No springform pan required, minimal ingredients.
Make-Ahead Friendly: Bake a day ahead and chill for stress-free serving.
Versatile Toppings: Try fruit compote, caramel, or chocolate drizzle.
Mistakes to Avoid & Solutions
Overbeating filling: Leads to cracks. Mix until just blended.
Not tapping air bubbles: Causes hollow tops, tap the tin before baking.
Skipping cooling step: Quick temperature changes crack tops. Let cupcakes cool gradually in the oven.
Skipping chill time: Serve only after at least 2 hours of refrigeration for best texture.
Serving and Pairing Suggestions
Serve as: Dessert or sweet snack.
Pair with: Fresh berries, citrus compote, or espresso.
Best style: Plated individually with a dollop of whipped cream or ribbon of sauce.
Storage and Reheating Tips
Refrigerator: Store in a sealed container for up to 5 days.
Freezer: Freeze individually wrapped up to 2 months. Thaw in fridge overnight.
Reheat: Let come to room temperature before serving, or enjoy straight from the fridge.
FAQs
1. Can I use low-fat cream cheese?
You can, though texture may be less rich, stir gently and chill longer.
2. What’s a good water bath substitute?
Place a baking dish with hot water on a lower rack; cupcakes on top bake from steam.
3. Can I make mini cheesecakes?
Yes, use mini liners, reduce fill time, and bake about 12–15 minutes.
4. How can I avoid soggy bottoms?
Ensure tight-fitting liners; press crust firmly and bake as directed.
5. Can I freeze toppings separately?
Yes, freeze plain cupcakes and add fresh toppings after thawing.
Tips & Tricks
Measure cream cheese at room temperature for smooth batter.
Use parchment liners to avoid sticking.
Gentle oven-open step prevents tops from sinking.
Dress up with edible flowers or citrus zests.
Swap vanilla for almond extract for a twist.
Recipe Variations
Lemon Zest Cheesecake Cups
Add 1 tsp lemon zest to batter, top with lemon curd after chilling.
Chocolate Swirl Cups
Drop 1 tsp chocolate ganache on top, swirl with toothpick before baking.
Pumpkin Spice Cups
Add ½ cup pumpkin puree and 1 tsp pumpkin pie spice; reduce sour cream to ¼ cup.
Final Thoughts
These New York Style Cheesecake Cupcakes feel like a hug in dessert form. They’re creamy, tangy, and easy to share, my husband often grabs one with coffee, and the kids dip theirs in fruit topping.
Making them gave me confidence that big desserts can come in small packages, without fuss. I’ll keep experimenting with toppings, but as is, they’re already a family hit. If you want something sweet that’s friendly, simple, and always impressive, this is it.
New York Style Cheesecake Cupcakes
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
For the Cheesecake Filling
- 16 oz 450 g cream cheese, softened
- ⅓ cup sour cream
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- Mix graham crumbs, sugar, and melted butter. Press 1 tablespoon into each muffin cup.
- Beat cream cheese until smooth. Mix in sour cream and sugar. Add eggs one at a time, then vanilla and flour. Mix gently until smooth.
- Spoon filling over crusts, about ⅔ full. Tap the pan to remove air bubbles.
- Bake for 18–20 minutes, until edges are set and centers slightly jiggle. Turn off oven, crack door, and leave inside for 10 minutes.
- Let cool at room temperature. Then chill in the fridge for 2 hours or overnight.
