How to make creamy and delicious homemade cheesecake cupcakes, with just 5 ingredients!
Easy Cheesecake Cups
There’s honestly only ONE thing better than real homemade New-York-style cheesecake…
These quick cheesecake cupcakes are portioned out individually, so you can pick one up in your hand and keep it all to yourself, no sharing required!
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The cheesecake cups are low-calorie and easily portable, and they’re a fantastic dessert for parties.
Guests always go crazy for the soft and decadent cheesecakes and would never guess they’re so easy to prepare.
They can also be frozen, for an instant treat whenever your heart desires cheesecake but you don’t want to keep a whole pie in the house.
I’ve made the recipe at least 5 times this summer and am already planning to make it again!
Mini Cheesecake Topping Ideas
The cheesecakes can be eaten plain, or you can get creative with toppings:
Blueberries and Coconut Whipped Cream
Mini chocolate chips
Shredded coconut
Peanut butter and chopped Chocolate Truffles
Fresh fruit and raspberry jam
Sliced banana or strawberries
Or sprinkles, granola, cinnamon sugar, crushed walnuts, almonds, or pecans… Did I miss anything??
Can I Make Crustless Cheesecakes?
You can definitely make this recipe crustless!
Or if a crust is preferred, simply press crushed graham crackers, gingersnaps, vanilla wafers, or cookie crumbs (such as these healthy cookies) into cupcake liners before adding the cheesecake filling over top.
If you want crustless and no-bake cheesecake cups, feel free to portion the filling into little bowls instead of cupcake liners and skip the oven step completely. You can then add crushed graham cracker crumbs to the tops if desired.
Here’s A Chocolate Version –> Brownie Cheesecake
Above, watch the video of how to make cheesecake cupcakes
Adapted from: Healthy Cheesecake Recipe
Cheesecake Cupcakes
Ingredients
- 12 oz cream cheese or vegan cream cheese
- 1 cup plain yogurt, such as almondmilk yogurt
- 1/3 cup sweetener of choice (sugar, xylitol, honey, etc.)
- 1 tsp pure vanilla extract
- 2 tsp cornstarch (or sub 3 tbsp almond flour)
- optional 4-5 graham crackers
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, combine crushed graham cracker crumbs with 1 tbsp butter or oil (or enough water to make them sticky) and press into the tin. 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
Notes
Have you made this recipe?
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More Healthy Dessert Recipes:
Or this Avocado Chocolate Mousse
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
Jessica says
LOL I have no idea why my pic posted upside down, it definitely wasn’t sticking to my hand and defying gravity!
Jason Sanford says
Haha I love them eve more upside down!
Shanasy says
Thanks for this quick and easy recipe! Perfect for the holiday. I have posted this on my FB group “Super Quick Plant-Based Recipes” https://www.facebook.com/SuperQuickPBRecipes/ where I feature great sites like yours that offer PB recipes that only take 20 min or less to prepare. Thank you Katie! Keep up the great work!
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?
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.
Jason Sanford says
We’ve not tried, so honestly can’t say. But be sure to report back if you experiment!
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.
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?
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!
carina says
Que rikoo me gustaría aprender
Katie says
In the post it says under Can I Make Crustless Cheesecakes?
“If you want crustless and no-bake cheesecake cups, feel free to portion the filling into little bowls instead of cupcake liners and skip the oven step completely.”
So would I just put it in the fridge to set?
CCK Media Team says
For cheesecake cups/bowls, it’s like eating cheesecake in a bowl or cheesecake dip, so it’s not supposed to set. You eat it with a spoon 🙂