A few summers ago, I was at my granddaughter’s graduation party, juggling trays of lemonade and stories from her school days. In the corner of the potluck table, I spotted a stack of plain cupcakes, looking a bit lost among the layered cakes and fruit tarts.]
It got me thinking: why not combine the richness of a classic New York cheesecake with the convenience of a cupcake? That evening, I headed home with ideas swirling in my head.
Back in my teaching kitchen, I gathered graham crackers, cream cheese, and eggs, not just because they were easy to find, but because they reminded me of bake sales and class celebrations. I whipped them together into mini cheesecakes, tasting for sweetness and texture as the mixer hummed.
The first bite was creamy and smooth, but the beauty came when one cupcake warmed in my palm—soft center, slight crack, a hint of tang balanced with sweetness. I felt proud, not just as a baker, but as someone who turned a simple idea into something memorable.
That batch of cheesecake cupcakes became the hit of the party, disappearing faster than I could refill the platter. Moms asked for the recipe; kids begged for one more.
Short Description
New York Style Cheesecake Cupcakes are rich, creamy individual cheesecakes baked in a graham cracker crust. Easy to serve, elegantly portioned, and irresistibly smooth.
Key Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
Optional Garnish:
-
Fresh berries, fruit compote, or a drizzle of caramel
Tools Needed
- 12-cup muffin tin
- Cupcake liners or nonstick spray
- Electric mixer (hand or stand)
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat & Prep
Preheat oven to 325°F. Line muffin tin with liners or spray.
Step 2: Make the Crust
Mix graham crumbs, sugar, and melted butter until evenly moistened.
Press ~1½ tbsp of mixture into each liner to form a firm base.
Step 3: Mix the Filling
Beat cream cheese until smooth. Add sugar and flour, beat until creamy. Mix in eggs one at a time, then stir in sour cream and vanilla until the batter is silky.
Step 4: Fill the Cups
Spoon filling into liners, filling each about ¾ full.
Step 5: Bake
Bake at 325°F for 18–22 minutes, until edges are set but centers slightly jiggle.
Step 6: Cool Slowly
Turn off oven and crack the door; let cupcakes cool inside for 30 minutes to prevent cracking.
Step 7: Chill
Refrigerate at least 2 hours, or overnight, before serving.
Troubleshooting Tip:
If you see cracks, swirl dollops of sour cream on top before baking and bake for final 5 minutes more.
Why You’ll Love This Recipe
Classic Flavor, Mini Size: All the indulgence of New York cheesecake in a perfect single-serve form.
Comfort Meets Convenience: Easy for gatherings, lunchboxes, or late-night treats.
Versatile Toppings: Add berries, caramel, or chocolate for variety.
Make-Ahead Friendly: Bake ahead and refrigerate, you’ll thank yourself later.
Health-Conscious Swap: Use low-fat sour cream and Greek yogurt for lighter indulgence.
Mistakes to Avoid & Solutions
Crust too soft: Press firmly into the pan and chill 5 minutes before filling.
Cheesecake too dry: Don’t over-beat after adding eggs—mix until just combined.
Cracked tops: Use the oven-cooling trick to avoid sudden temperature shifts.
Undercooked centers: Bake until a slight jiggle remains; they’ll firm up while chilling.
Sticky tops: Let them cool completely before refrigerating to avoid condensation.
Serving and Pairing Suggestions
Arrange on a platter with fresh berries and mint.
Pair with coffee, Earl Grey tea, or a light sparkling wine.
Serve as part of dessert buffet at brunch or dinner parties.
Present individually in dessert boxes for gifting or potlucks.
Storage and Reheating Tips
Refrigerate: Keep in an airtight container for up to 5 days.
Freeze: Store in a single layer or between parchment, freeze for up to 1 month. Thaw in fridge overnight.
To Serve: Bring to room temperature or warm slightly (15 sec in microwave) for softer texture.
FAQs
1. Why bake at a lower temperature?
It helps the cupcakes bake evenly and prevents cracks in the filling.
2. Can I use store-bought crusts?
Yes, just cut into rounds to fit your muffin cups.
3. What if I don’t have sour cream?
Greek yogurt is a great substitute, with similar tang and texture.
4. Can I freeze them with toppings?
For best presentation, add fresh fruit after thawing, not before freezing.
5. Can these go gluten-free?
Use gluten-free graham crumbs or almond flour crust to make them GF-friendly.
Tips & Tricks
Room-temp cream cheese ensures a lump-free batter.
Line pans deeply to catch any leaks from the crust.
Tap filled liners gently before baking to release air bubbles.
Chill overnight, flavor and texture improve dramatically with time.
For extra flair, add lemon zest to the batter or swirl in a fruit purée.
Recipe Variations
Lemon Blueberry Cheesecake Cupcakes
Fold in ½ cup fresh blueberries and 1 tsp lemon zest.
Garnish with lemon glaze after chilling.
Chocolate Marble Cheesecake Cupcakes
Swirl in 2 tbsp melted bittersweet chocolate before baking.
Top with dark chocolate shavings.
Pumpkin Spice Cheesecake Cupcakes
Add ½ cup canned pumpkin, 1 tsp cinnamon, ½ tsp nutmeg.
Top with whipped cream and a sprinkle of cinnamon.
Final Thoughts
Turning classic New York cheesecake into cupcakes isn’t just clever, it’s comforting. Each little cake carries that creamy richness with a buttery graham base, all in a size that feels personable and just right. I love having these ready for unexpected guests or lazy afternoons with a cup of tea. They’re nostalgic yet fresh, just like the recipes I grew up baking.
If someone asks for a sweet but not overwhelming treat, these cheesecake cupcakes always hit the mark, bringing smiles without the fuss. Enjoy the simplicity and share the sweetness, they’re little moments of joy made to be savored.
New York Style Cheesecake Cupcakes
Print ThisIngredients
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- Optional Garnish:
- Fresh berries, fruit compote, or a drizzle of caramel
Instructions
Step 1: Prep Oven & Tin
Preheat oven to 325°F. Line or grease muffin tin.
Step 2: Make Crust
Combine graham crumbs, sugar, and melted butter. Press 1½ tbsp into each cup.
Step 3: Mix Filling
Beat cream cheese, sugar, and flour until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
Step 4: Fill Cups
Spoon batter into liners, about ¾ full.
Step 5: Bake
Bake for 18–22 minutes, until set at edges but slightly jiggly in center.
Step 6: Cool
Turn off oven, crack door, and let cool for 30 minutes.
Step 7: Chill
Refrigerate for at least 2 hours before serving.
