Description
Cheesecake Cupcakes (New York Style) are rich, creamy, and perfectly portioned mini desserts that deliver all the indulgence of classic cheesecake in cupcake form. With a buttery graham cracker crust and smooth cream cheese filling, they’re ideal for parties, holidays, or a sweet everyday treat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 3 tablespoons melted butter
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- Pinch of salt
Optional Toppings:
- Fresh berries
- Fruit compote
- Whipped cream
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined. Press about 1 tablespoon into the bottom of each liner to form the crust.
- In a large bowl, beat the cream cheese until smooth. Add 1/2 cup sugar and beat until well blended.
- Add eggs one at a time, mixing on low speed. Stir in vanilla, sour cream, and a pinch of salt until just combined—do not overmix.
- Divide batter evenly among the liners, filling each about 3/4 full.
- Bake for 18–22 minutes or until centers are set with a slight jiggle. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving. Top with desired toppings.
Notes
- For a firmer texture, chill overnight before serving.
- Use full-fat cream cheese for best results.
- Add lemon zest for a subtle citrus twist.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 14g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
Keywords: cheesecake cupcakes, new york style cheesecake, mini cheesecakes, cupcake cheesecake, party desserts