These miniature wonders can be made in around 25 minutes with simple ingredients and perfect for hosting a party, or just satisfying your sweet tooth craving, these are simple and a luscious treat!
The endless possibilities of toppings can transform these mini cheesecakes into anything you prefer and the best part is everyone will be happy with this versatile variety.
Not only are they easy to make they can be made ahead of time for any party and frozen for up to 6 months then just assemble with our topping suggestions below.
We have combinations of luscious suggestions that range from classic flavors to creative 5-star restaurant desserts with our assortment of topping ideas.
These little gems are a crowd-pleasing choice for any occasion.
Ours are just made with cream cheese, eggs, and sugar, if you would like the recipe using sour cream you may want to try our Sour Cream Mini Baked Cheesecake Cupcakes.
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Step-by-Step Cheesecake Cupcakes (scroll down to the bottom for measurements)
- prepare a cupcake tin with paper liners
- add a cookie to each liner
- preheat the oven to 350 degrees
- cream the cream cheese and sugar for 2 minutes
- add the eggs
- pour the batter on top of the cookie
- bake at 350 degrees until the middle is set the top will not be brown
- cool completely before assembling with toppings
- cupcakes freeze perfectly not assembled with a topping
Topping Suggestions
- add lemon, mint, rum, anise, almond, orange, maple, or another extract you like in place of vanilla
- top with favorite flavored jams, Nutella, ganache, and ice cream toppings IE: fudge, strawberry, caramel, peanut butter with a jelly
- add toffee chips and mini chocolate chips
- minced maraschino cherries, coconut, finely chopped walnuts, or mini chocolate chips
- tinted nuts or tinted coconut to match the holiday theme
- candy sprinkles to match the theme of the holiday or party
- crushed peppermints are pretty for the holiday
- pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds mixed with cinnamon and sugar
- lemon curd filling can be used in the center
- any fresh fruits sliced and blotted dry
- finely minced cranberries, dates, figs, or raisins with cinnamon /sugar mixed with nuts for tops before baking
- cherry, peach, apricot, blackberry, mint, fig, blueberry, strawberry, pineapple jams, or another flavor you love for the center before or after baking will work
- spread the top with peanut butter and add your favorite jelly
- brush the fresh fruits with warm jam or jelly
- top with whipped cream and fresh fruits with mint
Shopping List to make these Mini Cheesecakes
- sugar
- cream cheese
- egg
- small cookies (without fillings like vanilla wafers)
- Tools:
- cupcake liners
- cupcake tin
- electric mixer
- ice cream scoop
Tips
- cream the butter and sugars together for at least 3 minutes
- do not over bake
- push the cookie down before baking if it floats to the top after adding the batter
- use a cookie scoop for the batter
- cool completely before adding the topping
- these will stay fresh 4 days in the fridge
- any flavored jelly and jams can be used in place of fresh fruits
- regular or cinnamon-flavored graham crackers can be used as a crust
- these will freeze covered in a container for up to 6 months
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Easy Desserts for Any Occasion
Just remember these can be dressed to the nines for any party theme or left plain.
These can be made way ahead of time to free up time to enjoy your event and get together.
Even the cookie layer can be changed out to any kind you prefer like shortbread or even a chocolate cookie.
Adapt the recipe to make your favorite kind of cheesecake and I am sure your creative ideas will make a new topping every time you bake these!.
Easy Mini Cheesecake Cupcakes
Yield: 16
Prep time: 3 MinCook time: 13 MinTotal time: 16 Min
Our easy mini cheesecakes with a variety of topping ideas are the perfect addition for any party. These luscious little bites will satisfy any craving
Ingredients
- 1 box (or package) of vanilla wafers ( around 16 or 18 depending on how much you fill them)
- 2 packages of cream cheese (8-ounce size) at room temperature
- 3/4 cup granulated sugar (sugar-free substitutes can also be used)
- 2 eggs
- 1 teaspoon vanilla extract or you can use lemon, almond, or orange
- See Topping Suggestions under Notes below
Instructions
- Preheat the oven to 350 degrees.
- Line a cupcake tin with paper liners, you may need two trays for making around 16.
- Place a cookie in each liner and set this aside.
- Using an electric mixer, place the cream cheese, eggs, sugar, and eggs with vanilla in a large bowl and beat until smooth around 3 minutes.
- Using an ice cream scoop, place a scoop of batter on top of each cookie in the prepared tins.
- Bake for around 15 minutes or until the middles are set.
- Cool.
- Top with the assortment of suggestions below IE pie fillings, jams, etc.
- These will freeze for up to 6 months covered and unassembled with toppings.
- Also, they will stay fresh and covered in the refrigerator for 4 to 5 days.
Notes
Topping Suggestions
- add lemon, mint, rum, anise, almond, orange, maple, or another extract you like in place of vanilla
- top with favorite flavored jams, Nutella, ganache, and ice cream toppings IE: fudge, strawberry, caramel, peanut butter with a jelly
- add toffee chips and mini chocolate chips
- minced maraschino cherries, coconut, finely chopped walnuts, or mini chocolate chips
- tinted nuts or tinted coconut to match the holiday theme
- candy sprinkles to match the theme of the holiday or party
- crushed peppermints are pretty for the holiday
- pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds mixed with cinnamon and sugar
- lemon curd filling can be used in the center
- any fresh fruits sliced and blotted dry
- finely minced cranberries, dates, figs, or raisins with cinnamon /sugar mixed with nuts for tops before baking
- cherry, peach, apricot, blackberry, mint, fig, blueberry, strawberry, pineapple jams, or another flavor you love for the center before or after baking will work
- spread the top with peanut butter and add your favorite jelly
- brush the fresh fruits with warm jam or jelly
- top with whipped cream and fresh fruits with mint
Tips
- cream the butter and sugars together for at least 3 minutes
- do not over bake
- push the cookie down before baking if it floats to the top after adding the batter
- use a cookie scoop for the batter
- cool completely before adding the topping
- these will stay fresh 4 days in the fridge
- any flavored jelly and jams can be used in place of fresh fruits
- regular or cinnamon-flavored graham crackers can be used as a crust
- these will freeze covered in a container for up to 6 months
Note: For a graham cracker crust alternative:
In a bowl add 1 cup of graham cracker crumbs, 2 tablespoons of sugar or more to taste
and 3 tablespoons of melted butter.
Mix all together until blended and add this crumbs mixture to the bottom of the cupcake tin instead of cookies
Nutrition Facts
Calories
144.24Fat (grams)
10.31 gSat. Fat (grams)
5.9 gCarbs (grams)
11.05 gFiber (grams)
0 gNet carbs
11.04 gSugar (grams)
10.52 gProtein (grams)
2.43 gSodium (milligrams)
96.9 mgCholesterol (grams)
48.99 mg
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