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:Â 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
InstructionsÂ
- 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
Video
Notes
More Healthy Dessert Recipes:
Or this Avocado Chocolate Mousse
Hi Katie! Could you replace the sugar with baking stevia entirely? Looking to make a sugar free dessert option!
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.
How do you make the topping pictured?
It is actually just St. Dalfour brand jam. I think I used cherry for this one 🙂
These look so delicious and creamy!! I’m thinking these are my next breakfast….;)
Do you have recipies with the eggs added? I’m not vegan.
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)
These look great ! Thanks for sharing !
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!
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 =/
Hi Kathryn, thank you for taking the ‘time out’ to reply to my comment and share your suggestions – very much appreciated.
Nina
They look great! Why the circles of parchment if you’re using paper baking cup liners? Thanks.
You can do either.
Thanks for this yummy recipe ? Would there be another healthier option for the cornstarch??
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.
how did you prepare the blueberry topping in the picture for mini cheesecakes?
Hi, this is actually just St. Dalfour brand cherry jam 🙂
So I already love cheesecake… but then you make it mini?? All bets are off. These look amazing.
http://www.sprinklesandsaturdays.com