Mini Cheesecake Cupcakes – The Perfect Summer Treat!

Mini Cheesecake Cupcakes – The Perfect Summer Treat!

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Categories
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Servings
12 Cupcakes

Prep Time
15 minuttes

Cook Time
20-25 minutes

When the weather heats up, the last thing we want is to spend hours in a hot kitchen. That’s why these cheesecake cupcakes are the perfect summer dessert! They’re rich and creamy, just like a full-sized cheesecake, but conveniently portioned into individual cupcakes. 

The best part? They are easy to make, chill beautifully, and travel well for cookouts, picnics, or summer celebrations. Topped with fresh fruit, fruit compote, or a swirl of whipped cream, these delightful treats are sure to be the star of any dessert table.

Why You’ll Love These Mini Cheesecakes

  • Perfectly portioned – no slicing required

  • Freezer-friendly – make ahead and serve when needed

  • Light and refreshing – ideal for warm-weather events

  • Customizable – top with berries, chocolate, lemon curd, or anything you like!

For the crust:

  • 12 vanilla wafers

For the filling:

  • 2 (8 oz) blocks cream cheese, softened

  • 1 cup granulated sugar

  • 1/8 cup cornstarch
  • 2 large eggs

  • 1/4 cup heavy cream

  • 1 1/2 tsp vanilla extract

  • 1 tbsp lemon zest (optional, but brightens the flavor!)

Topping ideas:

  • Fresh berries

  • Fruit compote (like blueberry or strawberry)

  • Whipped cream

  • Chocolate drizzle or caramel sauce

Instructions:

  1. Preheat oven to 350°F (163°C). Line a 12-cup muffin tin with paper liners.

  2. Place 12 vanilla wafers in the liners with the flat side down. 

  3. Make the filling: Combine the sugar with the cornstarch.  In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing on low until just combined. Add heavy cream, vanilla.  Mix until fully incorporated. Fold in the lemon zest.
  4. Divide the filling evenly among the cupcake liners (fill to the top of the liner).

  5. Bake for 20–25 minutes, or until the centers are just set and slightly jiggly. Do not overbake!

  6. Cool completely at room temperature, then refrigerate for at least 2 hours before serving.

  7. Top with your favorite fruit, compote, or whipped cream just before serving.


Chef’s Tips:

  • Want a twist? Swap vanilla wafers for chocolate cookies, or gingersnaps.

  • Hosting a party? Make a double batch — these disappear quickly!

  • You can store leftovers in the fridge for up to 4 days or freeze for up to 2 months.


Chill Out with These Cheesecake Cupcakes!

These mini cheesecake cupcakes are cool, creamy, and totally customizable—a must-have for your summertime dessert rotation. Whether you’re lounging by the pool or bringing dessert to a barbecue, these little cheesecakes are guaranteed to impress.

Have a favorite topping idea? Let me know in the comments or tag me on Instagram if you make them!


 

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