Healthy Pies and Cakes
by Chocolate Covered Katie
5 from 13 votes
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
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Cheesecake Cupcakes
These extra creamy and delicious homemade cheesecake cupcakes are quick to make.
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Print Recipe
Total Time 20 minutes minutes
Yield 10 – 12 cheesecakes
5 from 13 votes
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
If you want a full cheesecake, try this Vegan Cheesecake Recipe or this low carb Keto Cheesecake.
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Dessert Recipes:
Vegan Chocolate Mousse
Or this Avocado Chocolate Mousse
Healthy Banana Bread
Chocolate Banana Bread
Blueberry Crisp Recipe
Vegan Brownies
Chocolate Mug Cake Recipe
You are here: Home / Healthy Pies and Cakes / Cheesecake Cupcakes
Published on September 9, 2020
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Meet Katie
Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.
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Reader Interactions
44 Comments
Leave a comment or reviewLeave a rating
Alyvia says
Hi Katie! Could you replace the sugar with baking stevia entirely? Looking to make a sugar free dessert option!
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A H says
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.
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Ilana Mair says
How do you make the topping pictured?
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Chocolate Covered Katie says
It is actually just St. Dalfour brand jam. I think I used cherry for this one 🙂
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These look so delicious and creamy!! I’m thinking these are my next breakfast….;)
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Anna Riedel says
Do you have recipies with the eggs added? I’m not vegan.
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Kathryn says
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)
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Naturally Healthy says
These look great ! Thanks for sharing !
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Nina says
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!
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Kathryn says
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 =/Reply
Nina says
Hi Kathryn, thank you for taking the ‘time out’ to reply to my comment and share your suggestions – very much appreciated.
Nina
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Nance says
They look great! Why the circles of parchment if you’re using paper baking cup liners? Thanks.
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A H says
You can do either.
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Pat Baker says
Thanks for this yummy recipe ? Would there be another healthier option for the cornstarch??
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A H says
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.
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Kathy says
how did you prepare the blueberry topping in the picture for mini cheesecakes?
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Chocolate Covered Katie says
Hi, this is actually just St. Dalfour brand cherry jam 🙂
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So I already love cheesecake… but then you make it mini?? All bets are off. These look amazing.
http://www.sprinklesandsaturdays.comReply
I’m a huge fan of individual bite sized snacks and desserts. These look great!
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Dee says
Hi Katie! Wow, I never thought to make mini cheesecakes, such a good idea! I love raw slices but they are so much work, this is a time saver!!
Also, love love your blog!!Reply
Dia says
Anyone make these yet? I made them last night and they were in the fridge overnight. I looooove the flavor but they are a tad underbaked in the center. Very creamy and delicious but next time I will try baking for a bit longer to get a firmer consistency. I added lemon zest to some and they taste amazing! You can’t even taste that off vegan cream cheese flavor. Will definitely make again. Just want to know if anyone else had the same issue.
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Sherlock says
Myself and three other people would like to know which topping you used for this? Is it canned or did you make it yourself? It looks like it is more than just blueberries as there is a syrup/sauce. Please let us know. Thanks.
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Debbi says
I just baked these cupcakes, and I must have doe something wrong. They rose and looked beautiful when I looked through the oven glass as the buzzer went off. I turned the oven off, and when I went to get them 5 minutes later they had overflowed, flattened out, and were a mess. What did I do wrong?
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Lauren says
Can you make these with fat free cream cheese? Or greek yogurt?
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Kelly says
These were awesome and so easy! I have tried 3 recipes from your blog in the past couple weeks and have been very impressed each time! Way to go! I am hooked!
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Alexia S. says
dear Katie,
this recipe makes me soooooooo happy! i use it for b-days and other occasions, and sometimes for myself. this recipe has changed my life especially because i can’t have wheat/ gluten or sugar. tomorrow on Thanksgiving, I’m letting everyone know I’m thankful for you!!!!!!thanks again katie,
alexiaReply
Sommer says
i made these for a friends birthday and im sure they will be a hit! i used honey as sweetner, then two tablespoons of brown sugar. i also used low fat cream cheese and non fat plain greek yogurt. lemon zest for a zip of flavor. they ame out perfect! mmm. so good!!
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ANNABELLE BROVSHTEYN says
Hey! Excited to try this recipe for my sons 2nd bday. Think I can substitute crumpled quaker oats instead of graham crackers?
Thanks!
AnnabelleReply
Jason Sanford says
You can definitely experiment!
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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
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Jessica says
LOL I have no idea why my pic posted upside down, it definitely wasn’t sticking to my hand and defying gravity!
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Jason Sanford says
Haha I love them eve more upside down!
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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!
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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?
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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.Reply
Jason Sanford says
We’ve not tried, so honestly can’t say. But be sure to report back if you experiment!
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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 !
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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.
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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.
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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?
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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!Reply
carina says
Que rikoo me gustaría aprender
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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?Reply
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 🙂
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