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Cheesecake Cupcakes

Extra creamy & delicious homemade cheesecake cupcakes!

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The only thing better than real homemade New-York-style cheesecake is that same cheesecake portioned out individually so you can pick up in your hand and keep all to yourself – no sharing!

These individual cheesecake cupcakes have just 6 ingredients, are low-calorie and easily portable, and they are a fantastic dessert to bring to a party! The cheesecakes can also be frozen for an instant treat whenever your heart desires cheesecake.

I’ve made the recipe at least 5 times already and am planning to make them again for a Fourth Of July party this week, adding strawberries and blueberries to the tops to make them nice and festive for the holiday.

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With everything from Raw Cheesecake to my favorite Pumpkin Cheesecake Bars on this blog, it is no secret by now how much I adore cheesecake.

And these creamy cheesecake cupcakes are no exception!

mini cheesecake

Cheesecake Cupcakes - Ingredients: 12 oz cream cheese, 1 cup yogurt, 1 tsp vanilla extract, 2 1/2 tbsp... Full recipe: https://chocolatecoveredkatie.com @choccoveredkt

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Cheesecake Cupcakes

Adapted from: Healthy Cheesecake Recipe

Cheesecake Cupcakes

Total Time: 20m
Yield: 10-12 mini cheesecakes
Print This Recipe 5/5
Cheesecake Cupcakes
5/52

Ingredients

  • 12 oz cream cheese - such as Trader Joes nondairy
  • 1 cup plain yogurt - such as So Delicious coconut yogurt
  • 1/4 cup sugar OR maple syrup, xylitol, or honey
  • pinch stevia or 2 additional tbsp sugar
  • 1 tsp pure vanilla extract
  • 2 tsp non-gmo cornstarch

Instructions

Bring your cream cheese to room temperature. Preheat oven to 350 F. (I also like to add a baking pan filled 1/2 way with water to the bottom oven rack to add moisture to the oven and prevent cracking, but this is not required.) Line the bottoms of a muffin tin with circles of parchment paper or muffin liners. If a crust is desired, press crushed graham cracker crumbs into the bottoms of the tins. In a blender or food processor, combine all cheesecake ingredients until smooth. Portion into the muffin tins, smooth down, and bake 20 minutes on the center rack – then do not open the oven door, but turn off the heat and leave in the oven 5 additional minutes. Remove still-underbaked cheesecake cupcakes from the oven, let sit one hour to cool gradually, then refrigerate overnight. During this time, the cupcakes will firm up, and the wrappers will also peel off easily the next day.

View Nutrition Facts

 

Link Of The Day:

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Chocolate Brownie Breakfast Bars

 

5/5 (2)

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Published on June 28, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

41 Comments

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  1. Alyvia says

    Hi Katie! Could you replace the sugar with baking stevia entirely? Looking to make a sugar free dessert option!

    • A H says

      Try it, as long as you’re OK with a result that isn’t quite the same. Please report back if you do try it.

    • Kathryn says

      She does not, as she is vegan. Don’t let it worry you, her recipes are so good egg-free! Her ‘healthy cheesecake of your dreams’ is my favorite cheesecake ever! I’m not vegan, so I know what cheesecake with and without eggs tastes like. That recipe- and this one is almost, if not the same- really takes the cake! (pun intended)

  2. Nina says

    This recipe sounds fab but sadly here in the UK we have no ‘Trader Joes’ so their non dairy cream cheese is not available to us nor is the ‘So Delicious’ brand of coconut yoghurt. I would be giving your recipe a try bit as we don’t have these products available in the UK I have no idea what the nutritional value is or the quality is of the products you have used in the recipe and do not know if I can source the same quality of equivalents/substitutions. I try to make your recipes when I can and appreciate your substitutions when listed and also your metric/imperial equivalents that you submit. Unfortunately, this is one recipe I will have to give a miss!

    Thanks for recipes that I can transpose and experiment with!

    • Kathryn says

      Nina,
      I’m not vegan and most often just use regular dairy cream cheese and any brand of yogurt I happen to get for Katie’s recipes. They all turn out as expected just fine- no trouble at all with the substitutions. I hope that helps you! As far as the measurements, though, I can’t offer any advice, sorry =/

      • Nina says

        Hi Kathryn, thank you for taking the ‘time out’ to reply to my comment and share your suggestions – very much appreciated.

        Nina

    • A H says

      There’s nothing wrong with cornstarch as long as it’s non-GMO. You can also try arrowroot, at your own risk. Be sure to report back if you do try it.

  3. Dee says

    Hi Katie! Wow, I never thought to make mini cheesecakes, such a good idea! I love raw slices but they are so much work, this is a time saver!!
    Also, love love your blog!!

  4. Dia says

    Anyone make these yet? I made them last night and they were in the fridge overnight. I looooove the flavor but they are a tad underbaked in the center. Very creamy and delicious but next time I will try baking for a bit longer to get a firmer consistency. I added lemon zest to some and they taste amazing! You can’t even taste that off vegan cream cheese flavor. Will definitely make again. Just want to know if anyone else had the same issue.

  5. Sherlock says

    Myself and three other people would like to know which topping you used for this? Is it canned or did you make it yourself? It looks like it is more than just blueberries as there is a syrup/sauce. Please let us know. Thanks.

  6. Debbi says

    I just baked these cupcakes, and I must have doe something wrong. They rose and looked beautiful when I looked through the oven glass as the buzzer went off. I turned the oven off, and when I went to get them 5 minutes later they had overflowed, flattened out, and were a mess. What did I do wrong?

  7. Kelly says

    These were awesome and so easy! I have tried 3 recipes from your blog in the past couple weeks and have been very impressed each time! Way to go! I am hooked!

  8. Alexia S. says

    dear Katie,
    this recipe makes me soooooooo happy! i use it for b-days and other occasions, and sometimes for myself. this recipe has changed my life especially because i can’t have wheat/ gluten or sugar. tomorrow on Thanksgiving, I’m letting everyone know I’m thankful for you!!!!!!

    thanks again katie,
    alexia

  9. Sommer says

    i made these for a friends birthday and im sure they will be a hit! i used honey as sweetner, then two tablespoons of brown sugar. i also used low fat cream cheese and non fat plain greek yogurt. lemon zest for a zip of flavor. they ame out perfect! mmm. so good!!

  10. ANNABELLE BROVSHTEYN says

    Hey! Excited to try this recipe for my sons 2nd bday. Think I can substitute crumpled quaker oats instead of graham crackers?

    Thanks!
    Annabelle

  11. Jessica says

    Thanks for another delicious, easy recipe! Tried it with low fat cream cheese since that’s what I had and it turned out great. I’ll admit, I balanced it out by stirring in a little melted butter to the crushed graham crackers before I pressed into the pan

  12. Holly says

    I was hoping to sprinkle some sugar on top and make a brûlée topping. After they have sat in the refrigerator overnight, do you think these would hold up under a brûlée torch for a few seconds?

  13. Judy says

    I have a somewhat odd question. My oven just died on me, but I was planning to make these for Christmas Eve.
    Can I bake them in my toaster oven? If so do I need to adjust the recipe at all? Thanks.

  14. Sandy says

    Hi! Cannot wait to try these! For the crust do you mix the graham crackers with vegan butter or anything to form the crust or will it stick when you pour the batter over it!? Thank you for always having the best recipes !

    • Jason Sanford says

      You can if you want it to have a more crunchy/firm and buttery crust. But you don’t need to – it will stick to the cheesecakes no matter what.

  15. Bonnie Graham says

    Somehow I’m missing the no bake option for these…I saw the adjustments to the recipe for the Keto Cheesecake but don’t see adjustments for the muffin or mini muffin size. Please tell me how to do that.

    • Jason Sanford says

      Hi I’m confused by your comment because I don’t see anywhere in the post that says there’s a no bake option… unless I’m missing it?

  16. Danielle says

    Hi, would these need to be kept in the fridge after making? I’m hoping to sell some cheese cake cupcakes at a market stall but there would be no fridge.
    Many thanks, these look fabulous!

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