Cheesecake Cupcakes {With Strawberry or Salted Caramel Topping}


First of all, please do not bake these cheesecake cupcakes in foil liners! I learned the hard way. I made these cupcakes for a get together for like 40 people. I made them a day in advance and had poured them into foil liners to bake. That night they tasted fine and the next day they tasted like the foil so I had to throw all 24 away. Luckily I had made some other cupcakes but still, it was horrible throwing away so many cupcakes. They should smack a warning across the label of the foil liners, WARNING this may make your food taste like metal. I don’t think I’ve ever even used foil liners, so maybe I got a bad brand or something but I don’t know that I’ll be using them again.

cheesecake cupcakes | Cooking Classy

Anyway on to these cupcakes of mouthwatering perfection. During what would be “my last supper” before I die someday, I want cheesecake to be there and every other carb heavy high calorie comfort food there is for that matter :). I made this recipe to be creamy and velvety smooth, with just the right amount of sweetness because that is how I prefer my cheesecake. I also couldn’t decide whether to do a caramel topping or a strawberry sauce so I did half of each and I don’t know that I could pick a favorite. So, in other words try them both (note that each of the sauce recipes make enough for 24 cupcakes, so half if making both). You could even make a different topping like a blueberry, raspberry, caramel apple, Nutella or chocolate sauce. If you want the actual cheesecakes to have more of a caramely flavor (if making the salted caramel), you can simply replace the granulated sugar with brown sugar. Enjoy!


Salted Caramel Cheesecake Cupcakes | Cooking Classy

Salted Caramel Cheesecake Cupcakes | Cooking Classy

Salted Caramel Cheesecake Cupcakes | Cooking Classy

cheesecake cupcakes | Cooking Classy


Cheesecake Cupcakes

5 from 7 votes

Yield: 24 cupcakes


  • 2 cups finely crushed graham crackers (from 15 sheets)
  • 3 Tbsp granulated sugar
  • 7 Tbsp salted butter , melted
  • 4 (8 oz) pkg cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 3 Tbsp all-purpose flour
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • Salted Caramel Sauce or Strawberry Sauce , recipes follow


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding a well heaped Tbsp to each (so nearly 2 Tbsp). Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  2. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 18 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
  3. Recipe Source: Cooking Classy

Strawberry Sauce

5 from 7 votes


  • 1 lb fresh strawberries , rinsed and dried
  • 2 Tbsp granulated sugar
  • 2 tsp fresh lime or lemon juice


  1. Combine all ingredients in a food processor and pulse until well chopped and mixture is beginning to break down and liquefy (I liked it with some small pieces not completely pureed). Transfer to an airtight container and chill 30 minutes or until ready to serve.

Caramel Sauce

5 from 7 votes


  • 1 1 /2 cups granulated sugar
  • 1/4 cup + 2 Tbsp water
  • 6 Tbsp salted butter
  • 3/4 cup heavy cream
  • Maldon or coarse sea salt , for sprinkling


  1. Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.


  • Averie @ Averie Cooks: Thanks for the tip about foil liners. I rarely, if ever, use them…honestly can’t think of if I’ve ever tried them and now knowing they can make the food taste like foil…talk about literally ingesting heavy metals..blech! Thank you for sharing that and sorry you had to pitch so much good food.

    These turned out just beautiful! April 27, 2013 at 11:55pm Reply

    • Jaclyn: Thanks so much Averie! Yeah like I said maybe it was a bad brand but it was the grossest taste and I know it was the liners because these ones turned out great. April 28, 2013 at 9:38am Reply

      • terry: The foil cups aren’t made to be liners but baking cups, they come with a paper liner inside them. They are good for when you are making multiple batches, and don’t have enough muffin tins they can be lined up on a cookie sheet and baked independently. After cooking toss the outer aluminum cup and your cupcake is still in paper.

        Tese look so good can’t wait to try!! May 3, 2013 at 2:23am Reply

        • Jaclyn: That may have been the problem! Mine didn’t come all lined with paper liners? It was really strange they came with 4 paper liners stacked on top of all the other foil ones and I was thinking what are these 4 random paper liners for. I bought them at the local kitchen supply store they weren’t the hefty brand from the grocery store so maybe I’ll have to try those out sometime. Thanks for your comment! May 7, 2013 at 9:24am Reply

        • Teresa: I always wondered why the foil baking cups had paper liners, too. You’ve solved a mystery for me. Thank you! June 12, 2013 at 2:53pm Reply

          • Dawn: The ones we make where I work. The paper liner is so the foil ones do not stick together. I use them all the time and my food never has tasted like foil. But I have not made cheese cake in them. make I ask what brand? I do not make the reynolds’ December 30, 2015 at 7:57pm

          • Lesley Davies: I think that when it comes down to it they are not for baking…I use them when I make truffles. And in that capacity they dont get heated so the paper is unnecessary September 21, 2016 at 9:03am

        • Angela: Ha! I NEVER knew that! Now it all makes sense!!! June 14, 2013 at 5:00am Reply

        • Ann: Thanks Terry….I’m 55, and love to bake. But I too had no idea why paper liners were in the foil ones. Mystery solved for me as well. I love learning new things I didn’t know. Once again, Thank you, Ann July 9, 2016 at 11:27am Reply

        • ColorMeConfused: I just came across this comment and am gobsmacked. I had NO IDEA that’s what the foil liners were for (paper liner support)!!

          Not that anybody will read this since it’s so old but I’m curious as to why they are decorated, if they’re just for support. It totally makes it seem like they’re also supposed to be cupcake liners/to be served out of. Odd.

          Thanks! December 13, 2016 at 2:28pm Reply

      • ava south: Could these be made with artificial sweeteners? October 31, 2013 at 8:14pm Reply

        • Jaclyn: Probably, I just don’t know what amounts and which would work best. I’d just research online cheesecakes with stevia or something then try to replace it comparably. Hope that helps! November 1, 2013 at 7:50am Reply

  • Katrina @ Warm Vanilla Sugar: Mmm what a treat!! These look awesome! April 28, 2013 at 4:01am Reply

    • Jaclyn: Thanks Katrina! April 28, 2013 at 9:13am Reply

      • Cris: Hi! Was it really smooth and did it not fell down on the middle? Thanks! :) August 1, 2017 at 7:31am Reply

  • Mindy: Wow! These sound delish! I’m gonna make a trial test before baking them for my Garden Club! I’m positive they will wholeheartedly luv ’em. Thanks for your recipes. I’ve had just wonderful success with them, that I’m hooked on this fantastic food blog. April 28, 2013 at 7:29am Reply

    • Jaclyn: That is great to hear Mindy! I’m so glad you’ve enjoyed my blog! Thanks for your comment and I hope you love these cupcakes :)! April 28, 2013 at 12:22pm Reply

  • Rachel @ Bakerita: These are so cute!! I love that there are two options too…they both sound incredible!! So sad that you had to throw away a whole batch though…bummer! Pinned these :) April 28, 2013 at 3:36pm Reply

    • Jaclyn: Thanks for the pin Rachel! I know it was a total bummer, especially the fact in throwing away 2 lbs of cream cheese plus the effort and patients in making them. At least being able to enjoy the second batch made it worth it :). April 28, 2013 at 8:09pm Reply

  • Rosie @ Blueberry Kitchen: These look amazing! I love that they’re cupcake sized and I really love that you made both strawberry and salted caramel – double yum! April 28, 2013 at 5:53pm Reply

    • Jaclyn: Thanks Rosie! April 29, 2013 at 12:02am Reply

      • Deanna: Are they mini cupcake sized or regular? January 5, 2016 at 4:56pm Reply

  • Jessica @ Portuguese Girl Cooks: Yes to anything with salted caramel! These little cheesecakes look fantastic! I feel so terrible that you had to throw so many out- always a horrible feeling! April 29, 2013 at 6:42am Reply

    • Jaclyn: Thanks Jessica! It is a terrible feeling and it happens quite a bit when you try to make recipes and you are a self taught baker like me :). May 2, 2013 at 8:40pm Reply

  • spice: Jaclyn, those cheesecakes look so cute…..I love both but salted caramel is the one I want to grab right now. Can’t take my eyes off those delicious cutties…..I believe it’s regular size muffin pan you have used, your cupcakes looks quite straight from the side…is it some special kinda a pan u r using….I’m trying to find a muffin tin with straight edges but all the pans available are usually tapered form the edges…Thanks for any info U can give me on pans April 29, 2013 at 5:47pm Reply

  • Karen: OMG these look absolutely gorgeous! Yumm! April 30, 2013 at 8:06am Reply

  • Aimee @ Simple Bites: Gorgeous! I kind of want to make these with lime zest…I’m on a citrus kick. =) May 2, 2013 at 6:18pm Reply

    • Jaclyn: Thanks Aimee! A citrus version would be amazing! My kick right now is peanut butter, I always go through phases of latest food obsessions, it’s funny how it happens :). May 2, 2013 at 8:17pm Reply

  • Lazy Budget Chef: I think I died and went to cupcake heaven May 2, 2013 at 8:21pm Reply

  • Couple Things… | Styled by Jess: […] salted caramel cheesecakes look […] May 3, 2013 at 4:02am Reply

  • Curry and Comfort: So sorry to hear about the foil liners… I use them a lot in cupcakes and they never stick or taste funny. Maybe because the cheesecake is so moist and liquidy… but that’s horrible that you had to throw away 24 of these beauties. I hate to throw away good food. :( I love these mini cheesecakes for a buffet dessert table. They look amazing. :) May 3, 2013 at 4:32am Reply

    • Jaclyn: Yeah I was thinking it may have to do with the ingredients in the cheesecake and the way one of them reacted to the foil or like I said it was maybe a bad brand or batch who knows :). It was strange because it was the graham cracker base that tasted metalic but the cheesecake portion tasted ok. I also hate to throw away good food – especially cheesecake I’d never thrown that away before. It was honestly hard for me to let them go. May 7, 2013 at 9:19am Reply

  • Friday Afternoon Round Up | The Little Things: […] Salted caramel mini cheesecakes […] May 3, 2013 at 11:44am Reply

  • Debbie: Cupcakes look wonderful, as do all your recipes. How much caramel did you use for the sauce and when did you add it to cooking? May 3, 2013 at 3:18pm Reply

    • Jaclyn: I didn’t add the caramel to the cupcake batter, if you want a caramel like cupcake – replace the granulated sugar with brown sugar then add the caramel sauce to the top when ready to serve. I hope you love them Debbie :)! May 7, 2013 at 9:14am Reply

      • Debbie: I was talking about the sauce….I guess I expected to see caramels in the sauce….not so?

        No caramel candy to melt? May 7, 2013 at 1:43pm Reply

        • Jaclyn: Oh sorry I misunderstood, no, the caramel sauce is simply a homemade caramel sauce and doesn’t require the addition of store bought caramels, the real deal with sugar, cream and butter it’s the best :). May 7, 2013 at 9:08pm Reply

  • Nathan @ Artemis Stationery: Wow, can rarely say no to salted caramel or cheesecake seperately May 3, 2013 at 4:31pm Reply

  • Brooke: Love this recipe. Just made it and the cupcakes themselves came out great, but the caramel sauce was a little thin and light. Maybe I didn’t cook the sugar enough? Still tastes amazing, but the presentation isn’t as nice as yours. :( May 3, 2013 at 6:51pm Reply

    • Jaclyn: I’m glad you liked these cupcakes! As far as the caramel sauce goes, you may want to cook the sugar/water mixture longer next time (just make sure it reaches a dark amber color) and if that doesn’t help you can add less of the cream. Sometimes if you even put it back on medium heat for a few minutes, after adding in all the ingredients (if it didn’t reach that dark amber color), putting it back on and heating while stirring seems to help thicken it and also deepen the flavor. Also be sure to chill it to allow it to cool as that also changes the consistency. Hope that helps! May 3, 2013 at 8:41pm Reply

  • Karen: This looks amazing – I can’t wait to try for my family dinner tomorrow night. Are they full size cupcakes? They look like mini-cupcakes from the pictures… May 4, 2013 at 6:31am Reply

    • Jaclyn: They are full size cupcakes. I hope you love them! May 4, 2013 at 12:36pm Reply

  • Cheryl: are these actually baked in regular sized muffin pans, or the mini? I am wondering about making these for a wedding reception and wonder about using the mini muffin size? May 4, 2013 at 7:02am Reply

    • Jaclyn: In a regular size muffin pan, but they’d probably work in mini muffins you’d just need to reduce the baking time probably by half (is my guess). May 4, 2013 at 12:35pm Reply

  • Amy: Can you make the caramel sauce a day ahead? May 4, 2013 at 10:13am Reply

    • Jaclyn: Yes, if I’m remembering right it stores about 2 weeks in the fridge. May 4, 2013 at 12:30pm Reply

  • Yii-Huei: Ah this looks so delicious! I’m just like you, I would love a huge, tall slice of cheesecake and something carby for my last meal before I die :) I’ve never made caramel before, but I think I would with these cheesecake cupcakes! May 4, 2013 at 6:43pm Reply

    • Jaclyn: I hope you try them soon :)! Thanks for your comment Yii-Huei! May 7, 2013 at 9:35am Reply

  • Núria: I love this recipe, Your blog are gorgeus. xox May 5, 2013 at 12:37am Reply

    • Jaclyn: Thanks so much Nuria! May 5, 2013 at 9:15pm Reply

  • Kelly @ I was looking for something like this for a holiday party this last year, and now I found it, thank you! Pinning to remember for my next party. :-) May 5, 2013 at 7:54am Reply

  • Sam M. | Atkinson Drive: This looks delicious! I would love for you to add it, and anything else you fancy, to the Pinworthy Projects link party! May 5, 2013 at 2:57pm Reply

  • Jane: You copied this idea from Bakers Royale and didn’t even acknowledge it. May 5, 2013 at 8:12pm Reply

    • Jaclyn: Jane – I honestly didn’t, I love Naomi’s site and would never steal anything from her. But thanks for calling me out on something I didn’t do. I don’t steal recipes from people and I wouldn’t want people to do it to me. I develop recipes for a living and I know the copyright laws, besides that’s just shadey to steal from people. I never even noticed she made a similar thing to this until I did a google search after you’d posted this comment – you’ll notice our recipes are entirely different by the way. Plenty of people make a recipe of the same kind of food – do a search for chocolate chip cookies and your going to get a lot of recipes that doesn’t mean they stole someone’s recipe/idea. May 5, 2013 at 8:35pm Reply

      • Susan: Great response. Before I even got to the bottom, the chocolate chip cookie was the first thing I thought of (as far as being duplicated thousands of times, with twists). Do people have nothing better to do than offer negative feedback??? Thanks for taking the time to post this wonderful recipe! December 17, 2015 at 4:43pm Reply

  • Amy: Made these for a brunch I had and they were fantastic. I made ones with each topping, using brown sugar to make my caramel sauce. The strawberry sauce was light and fresh. Soo good! Thanks for the recipe. May 6, 2013 at 10:13am Reply

    • Jaclyn: I’m so glad you liked these Amy and that you tried both toppings :). Thanks for your comment! May 15, 2013 at 1:48pm Reply

  • Amy: I made these last night and they were delicious! Any idea what the calorie count per serving would be? May 6, 2013 at 11:40am Reply

    • Jaclyn: Sorry Amy I don’t have calorie count and nutritional info on my recipes, I’d recommend using sites like myfitnesspal to find that info. Hope that helps! I’m glad you liked them! May 7, 2013 at 9:16am Reply

  • Sam: Just made these after seeing them tagged on pinterest and they are heavenly. A little time consuming but well worth the effort. My caramel sauce turned out a little runnier than I wanted but it doesn’t matter, it’s so delectable and the salt add just the right amount of savoury to contrast the sweet on the palate. I used silicone cupcake mold so didn’t need to use the paper cases as I like the way it looks more without cases, but just my opinion. Great recipe. Thanks! May 7, 2013 at 2:46am Reply

    • Jaclyn: I’m so glad you like them Sam, thanks for your comment! May 14, 2013 at 6:51pm Reply

  • Jill: Thank you so much for this recipe! I LOVE to cook and bake, but rarely cook the recipes on pinterest bc I hear horror stories about them, & the majority of people who pin recipes don’t actually cook them, they just like they way they look or sound. Anyway, my boyfriend & I both love cheesecake & I love salted caramel. I did read your recipe and reviews & decided to try it last night. They are DELICIOUS!!!! I 1/2’d the recipe bc there’s only two of us. I asked my boyfriend if he could run a few over to the neighbors (bc I thought 12 was still a lot for us) and after trying them he said “whoa, there’s only 9 now right? I really don’t want to share ANY of these” hahaha & I was kind of glad he decided that, bc I thought they were THAT amazing to not share too!!! : ) He’s not a dessert person and eats TWO of these for every one that I eat. I already told my family I would make these for the next big family function we have! Thanks sooo much, & your cooking blog will be the first one I will start to follow. : ) May 7, 2013 at 1:47pm Reply

    • Jaclyn: I’m so happy to hear you and your boyfriend enjoyed these Jill! I know what you mean about sharing with the neighbors :), you plan on it but then just like it too much and it makes it too hard. May 14, 2013 at 6:51pm Reply

  • Pam: Made these tonight for a birthday party!!! We’re very easy!!! It made alot!!! My husband put his olliaberry jam on his and said it was yummy!!!!!
    Instead of making the Carmel I bought a jar of dulche Carmel !!!! May 7, 2013 at 8:52pm Reply

    • Jaclyn: I like that idea Pam I love dulce de leche! I’m glad you they were enjoyed thanks for your comment! May 11, 2013 at 11:04pm Reply

  • Pinterest Friday | A Crafty Chai: […] Source […] May 10, 2013 at 1:18am Reply

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  • Terra: Hi Jaclyn, I made these for Mother’s Day along with the caramel topping. I don’t think I let the sugar mixture get to the correct color before panicking and taking it off the heat too early, but I re-boiled it after all the ingredients were mixed in. I let it sit overnight and it’s just perfect. We did a quick taste test and we loved the cheesecake and the salted caramel. (I used fleur de sel in place of the sea salt.) A perfect portion size. Thanks and Happy Mom’s Day! May 10, 2013 at 8:00am Reply

    • Jaclyn: Thanks for your comment Terra and the Happy Mother’s Days :). I’m glad you like these! May 16, 2013 at 10:10pm Reply

  • Lori: I made these yesterday with the caramel sauce and they are delicious! Thanks! May 11, 2013 at 6:52am Reply

    • Jaclyn: I’m so glad you like them Lori! Thanks for your comment! May 11, 2013 at 9:27am Reply

  • Kristen: Can you substitute the Caramel sauce, with a pre-made, store bought caramel? May 12, 2013 at 3:44pm Reply

    • Jaclyn: Yeah that would be fine, it’s probably not as thick (as mine was anyway) but it should be a good alternative, another good option would be to melt caramels with cream. May 14, 2013 at 10:41am Reply

  • Tracey: Can’t wait to try these!! Jaclyn u are a bad influence!! Xx May 16, 2013 at 1:17am Reply

    • Jaclyn: Haha… just what I like to hear :)! I hope you love them Tracey! May 16, 2013 at 9:58am Reply

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  • Sara: It looks as though you used mini cupcake tins if I don’t have those would regular tins be ok, and if so how would baking time change? May 21, 2013 at 9:54am Reply

    • Jaclyn: It’s funny people keep thinking that :) these are regular muffin tins not minis. They could probably be made both ways but these are the regular size. May 21, 2013 at 10:04am Reply

      • Sara: Oh wow, that’s awesome! Thank you. I’m not a big baker but I love love sweets and a pre portioned cheesecake you can’t find any better I am psyched to try these. Thank you again:) May 21, 2013 at 9:27pm Reply

        • Jaclyn: You’re welcome Sara! I hope you love them! May 21, 2013 at 10:11pm Reply

  • Mar: Love Cheesecake, this is a great idea for individual desserts, especially to take someplace

    thanks ! May 22, 2013 at 1:26am Reply

    • Jaclyn: You’re welcome, hope you love these Mar! May 22, 2013 at 8:05am Reply

  • Kristine: Is this the correct amount of cream cheese it seems like a lot- 4 8oz packages. May 22, 2013 at 8:14am Reply

    • Jaclyn: Yes, it makes a lot of cupcakes. You may only need half as many cupcakes so you could half the recipe. May 22, 2013 at 8:31am Reply

  • Melanie: Can I use unsalted butter and splenda in this recipe? May 25, 2013 at 5:35pm Reply

    • Jaclyn: Unsalted butter would be fine but I’d say to add a pinch of salt, I’m not sure on the splenda as I’m not too familiar baking with other sweeteners like that. I know baked good are very temperamental with adjustments like so, so I’d just suggest researching online to see if it’s worked in other cheesecake recipes. May 25, 2013 at 8:30pm Reply

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  • Jess: These look delicious! I’m looking For a birthday recipe for my boyfriend, but We Are Both Just Starting Diets. Any Idea If The Reduced fat Neuchatel Cream Cheese Would Work Here? May 28, 2013 at 5:29pm Reply

    • Jaclyn: I think that would be okay, it might change the texture just a bit but as long as your not using fat free you should be okay. May 29, 2013 at 10:09am Reply

  • Sammy King: Do you think these would be okay to freeze for a couple of days and then thaw them? Or would the texture be ruined? May 29, 2013 at 4:11pm Reply

    • Jaclyn: No I think cheesecake freezes really well, it’s one of the few desserts that I do freeze. Just allow them to thaw in the fridge. I hope you love them Sammy! May 29, 2013 at 4:49pm Reply

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  • Laura: Made these for work today. Wow. These were a HUGE hit! Everyone loved them even though my caramel didn’t come out as thick as yours. May 31, 2013 at 5:41pm Reply

    • Jaclyn: Awesome Laura! I’m glad they were a hit! Next time as far as the runny sauce goes, try putting it back on the burner after you’ve mixed in the butter and cream and heating it longer. It helps me thicken mines sometimes. You could also just reduce the amount of cream slightly next time instead. June 3, 2013 at 10:16pm Reply

  • Alyx: Hi Jaclyn,

    Do I have to line these cheesecakes with paper? Can I just use a nonstick pan or lightly spray the pan with nonstick baking spray and put the mixture directly in? Do you know if they would be difficult to get out after chilling? I’m making them tomorrow for a birthday party…hopefully I won’t eat them all in the car on my way there! Thanks for sharing the recipe! May 31, 2013 at 9:00pm Reply

    • Jaclyn: Hi Alyx, I think they would be pretty hard to remove without using liners so I probably wouldn’t recommend it. I hope you love them though! June 1, 2013 at 8:06am Reply

  • Kelly: Oh my goodness…these look incredible and seem just about at my baking skill level, so I’m eager to try them out. How long do you think they would keep in the fridge? Because my plan is totally to make them and then eat one or two every day until they’re gone. I suppose if they don’t last terribly long in the fridge I’ll just have to eat more of them a day, oh won’t that just be a shame. ;) June 1, 2013 at 3:19pm Reply

    • Jaclyn: I’d say you can keep them in the fridge for 3 days or freeze them for 1 month and thaw in the fridge. I hope you love them Kelly! June 1, 2013 at 4:11pm Reply

      • Kelly: Oh okay, thanks! Hmm, maybe I’ll have to share a few of them after all…lol. June 4, 2013 at 9:44am Reply

  • Ashley: I found this recipe on Pinterest and agree with Jill that sometimes I’m hesitant to try things I find on there since instructions aren’t always clear. I’d never read your blog before either but so glad I found you both :) I decided to halve the recipe since it’s just my husband and I. Baked them for 21 mins and they set up perfect. After filling a dozen of the regular cupcakes, I had just enough leftover of both the crust and filling to make a full dozen of mini cupcakes as well! I halved the baking time exactly (10mins) and they set up great. Very excited to sample them later tonight…I will try the strawberry topping sometime but really craving the caramel. I’m glad I read through the comment section to pick up on everyone else’s tips/tricks. Thanks again for sharing this recipe! June 1, 2013 at 3:38pm Reply

    • Jaclyn: I’m so glad you found my blog too Ashley :)! Thanks for the tip for mini cupcakes! June 10, 2013 at 11:20pm Reply

  • Dawn: can you tell me what kind of biscuits the graham crackers are? we dont have them in Australia, will need to substitute! June 2, 2013 at 7:25am Reply

    • Jaclyn: Do you have tea cookies, digestive biscuits, animal crackers or nilla wafers? Those would work too. June 2, 2013 at 11:04pm Reply

  • Cheryl: I made these today and they are spectacular!!! And they weren’t too hard for a novice baker like myself. One question: How should I store leftover caramel sauce? In the fridge? Not that we’ll have much leftover if I keep eating it from the jar… June 3, 2013 at 6:00am Reply

    • Jaclyn: Cheryl – I’m so glad you you liked these! For the caramel sauce, store it in the fridge in an airtight container or glass jar and it will keep several weeks (if it lasts :). June 3, 2013 at 9:58am Reply

  • Tanalee: My husband has been whining for the past couple of weeks about wanting cheesecake. When I saw this recipe I knew it was the one to make. Single cupcake size is so perfect. I cut the recipe in half, but since now I know they freeze well, I may not next time. They turned out perfect! Fantastic recipe and very quick and easy! June 3, 2013 at 8:03pm Reply

    • Jaclyn: I’m happy to hear they turned out perfect for you Tanalee! Thanks for your comment! June 4, 2013 at 10:43pm Reply

  • joann: have you ever made these in mini muffin cups? I would love to make them bite size but i am horrible at downsizing and wondering how long to cook them for. June 6, 2013 at 11:06am Reply

    • Jaclyn: I would say anywhere from 8 – 12 is usually what the minis convert to from the regular. Just don’t let them crack or become golden brown. I hope that helps! June 10, 2013 at 11:09pm Reply

      • Jaclyn: I forgot someone mentioned above they did minis with this recipe and baked 10 minutes – so about there. June 10, 2013 at 11:22pm Reply

        • joann: thank you so much, you put the fun in it for me June 11, 2013 at 11:34am Reply

  • New York Cheesecake Cupcakes {Tartaletas de Queso Individuales} | Pemberley Cup & Cakes: […] Receta adaptada de los Cheesecake Cupcakes de Cooking Classy […] June 6, 2013 at 12:29pm Reply

  • Evelyn: Just made these tonight…I am not sure why I was intimidated by this recipe, but I’m glad I finally made it, it was SO EASY! I made both sauces and I was wondering, if I store the caramel sauce in the fridge….when I want to use it tomorrow morning, will it have hardened? Do I need to warm it up or something? I plan on making these for my 2 yr old’s birthday brunch in a few weeks and this is a sort of practice run :) June 7, 2013 at 9:19pm Reply

    • Jaclyn: Yes store it in the fridge and no you shouldn’t need to soften it. I’m glad you thought they were easy to make :). June 8, 2013 at 12:24am Reply

  • Jessie: I have just pulled these out of the oven and had to comment on here about how amazing they are!! Easy to make and have already burnt mouth because I was so excited to try! Thanks so much for this recipe!! June 8, 2013 at 2:35pm Reply

    • Jaclyn: Haha that sounds totally like something I always do, it’s too hard to wait sometimes when you have to smell them baking :). I’m glad you liked this recipe Jessie, thanks for your comment! June 8, 2013 at 9:16pm Reply

  • Celine: Okay so I just stumbled upon your site ad I have been looking at recipes for half an hour now and I think I can honestly say two things with absolute certainty :
    1) you are an artist , a food artist!
    2) me and my fat now hate you

    Obvs just kidding about the second one but seriously , you’re amazing :)))! June 9, 2013 at 7:06pm Reply

    • Jaclyn: Thank you so much Celine! That is so nice of you to say and means a lot to me because I have loved art my whole life :). June 17, 2013 at 10:26pm Reply

  • Steffi: Hi Jaclyn!
    I’d like to follow your blog via Bloglovin, but it isn’t available there. Could you please add it? As the GFC becomes unavailable, I’ve moved all my stuff to Bloglovin, and it is pretty neat. June 11, 2013 at 1:56am Reply

    • Jaclyn: I need to get on that asap! July 31, 2013 at 6:35pm Reply

  • Christina: Hi Jaclyn,
    I was wondering how many individual cheesecakes this recipe makes? Also if taking out the heavy cream, and using plain yogurt instead of sour cream, would affect the outcome of the product? June 13, 2013 at 12:02pm Reply

    • Jaclyn: It makes 24 cupcakes – just added that above, thanks! And yes you would probably okay to omit the heavy cream but replace it with an equal amount full fat plain yogurt as well as the replacing that amount of sour cream with the yogurt. It will effect how rich and creamy the cheesecake is but it would be a bit healthier :). June 19, 2013 at 8:13pm Reply

  • Mary: I’m making these this weekend! However, we have a gluten allergy situation, so I’d want to avoid using the flour. Can I use corn starch and if so, how much? June 14, 2013 at 7:45am Reply

    • Jaclyn: I think that would be fine to use cornstarch in place of flour, just use half as much. June 19, 2013 at 8:53pm Reply

  • Diane: Can these be frozen? They look delicious and I can’t wait to try them! June 16, 2013 at 7:01am Reply

    • Jaclyn: Yes, I think cheesecake always freezes well. Just allow them to thaw in the refrigerator before serving and of course don’t freeze them with the topping on add it after thawing. June 19, 2013 at 10:47am Reply

  • Chocolate Cherry Cheesecake Cups: […] IMPORTANT INFO! Recipe adapted from Cooking Classy […] June 18, 2013 at 12:34pm Reply

  • Sylvia brown: Hello. I am going to attempt to make these this weekend. Never made cheesecake in my life! Two questions. Did you use a mini muffin pan or regular size? Also, can I make the caramel sauce a few hours ahead and bring with me and then put in top of cupcakes? Or can I put caramel sauce in at home and just bring with me all done already?
    Thanks so much!! June 19, 2013 at 8:41pm Reply

    • Jaclyn: This recipe is meant for regular size muffin pans (but mini would work if you wanted to use them, you’d just have to bake half as long), and yes you could definitely make the caramel sauce a few hours ahead – that way is best because then it has time to chill well. I would pour it on the cupcakes within 30 minutes of serving. I hope you love them Sylvia! June 19, 2013 at 8:58pm Reply

  • wendy: I just made these last night for my bookclub, they were sooo good! I made the caramel the night before and refrigerated it. The shell recipe makes way too much, I think I had enough left over for a pie! I used 18 full sheets of graham cookies. The cupcake itself was pretty easy to make, however the baking was tricky, it was only 14 min baking when I noticed cracks and panicked, so I took them out, then noticed they deflated and looked too watery in the middle so I had to put them back in for a few more minutes. Other than that it was great! Will definetly make them again with strawberry sauce instead :) oh the recipe also makes a looooot of caramel, you’ll have plenty left over for other recipes, June 21, 2013 at 9:12pm Reply

    • Jaclyn: I’m so glad you liked them, thanks for the info. I like a lot of crust :). June 21, 2013 at 11:19pm Reply

  • Zoe: Awesome recipe!! Quick question though: I have an overabundance of heavy cream (and no sour cream) in my fridge. Could I use 1cup of heavy cream and no sour cream? Do you know how that would affect the cake? June 22, 2013 at 7:53pm Reply

    • Jaclyn: I think that would be fine, they may be slightly creamier but still delicious :). June 27, 2013 at 6:37pm Reply

      • Zoe: ooh okay. if I try it I’ll let you know! June 28, 2013 at 9:15am Reply

  • 52HertzWhale: Oh my goodness, these are absolutely beautiful! The photography is amazing too! I seriously have to try this with my friends now–this is simply too amazing to not do! July 2, 2013 at 3:31pm Reply

  • Myca: hi,

    your cupcakes are amazing. i want to give them a try. is it possible to add how much the graham crackers weight? because in germany we don’t have graham crackers and i don’t know how much german crackers i have to add.

    thank you so much for this recipe :) July 3, 2013 at 8:09am Reply

    • Jaclyn: Hi Myca, the weight of the graham crackers would be 268g. I hope you love these! July 3, 2013 at 8:54am Reply

  • Ashley: When making the caramel sauce are you suppose to make it right before serving or can I keep it cold than heat it up when it comes time to serve them? Thank you! July 5, 2013 at 1:58pm Reply

    • Jaclyn: You can definitely make it in advance that’s actually what I’d recommend so it has enough time to cool. I wouldn’t recommend warming it for serving – slightly warm or room temp might be okay but we liked it best cold. I hope you love them Ashley! July 5, 2013 at 7:34pm Reply

  • Shannon: I’m making these for my husband’s birthday. Can’t wait to eat them! I noticed that the recipe makes more than 24 cupcakes, at least by my measurements. And, after 15 minutes in the oven they were cracking and just barely jiggly in the middle. I live in Denver, and perhaps altitude makes a difference with the baking time. July 5, 2013 at 4:28pm Reply

    • Jaclyn: It could be a number of things – the altitude, hotter oven, or over-whipping the batter. I would try softening the cream cheese a little more next time and beating the very minimum. You could also use a bain marie in the oven to help and maybe even reduce the oven temp slightly. Hopefully that helps and hopefully the batch you made turned out ok after chilling! July 5, 2013 at 7:32pm Reply

  • Elena: Do you think your recipe will work well in a mini muffin pan rather then the full size cupcake?? July 6, 2013 at 2:46pm Reply

    • Jaclyn: Yes I think that would be fine, you’ll need to reduce the baking time for both the crust and cheesecake filling probably by half but you may want to check them a little before that even. July 6, 2013 at 10:41pm Reply

  • Andrea Spilman: Just made the caramel cheesecake cupcake- yum! It feels good to finally make my first cheesecake recipe :) July 7, 2013 at 4:30pm Reply

  • Marie: TOTAL FLOP! Followed to a T
    what a waste of money. July 10, 2013 at 6:21am Reply

    • Jaclyn: Sorry you must have done something wrong. July 10, 2013 at 10:44am Reply

    • Cassandra: Obviously you did something weong because these are AMAZING! I just finished my batch. Plus, I’m pretty sure negative comments are not appreciated. Next time maybe you should look back ask yourself what you could have done wrong! July 10, 2013 at 7:54pm Reply

      • Jaclyn: Thanks for your comment Cassandra :)! I’m glad you liked them! July 10, 2013 at 8:10pm Reply

  • Carly: These look so good! How can you tell if they are done? I’m nervous about overbaking them. July 10, 2013 at 10:03am Reply

    • Jaclyn: They should wiggle in the center a bit. They definitely shouldn’t be firm – I’d say similar to the jiggle of jello :). They shouldn’t brown or crack. Hopefully that helps! July 10, 2013 at 9:44pm Reply

      • Carly: So when the 20 minutes are up you just shake the pan to see if they are ready? July 11, 2013 at 9:06am Reply

  • Melissa: These are the unhealthiest most delicious cupcakes EVER! I knew immediately by looking at the recipe that I shouldn’t have made them…they are not good for my diet….however, I just had to make them! I could not turn away from that caramel sauce. I am having a hard time sticking to one. Great job with the sauce! DELICIOUS!!!!! I will be making these for my sons birthday party. Thanks a bunch! July 11, 2013 at 11:01am Reply

    • Jaclyn: You’re welcome Melissa! I’m so glad you liked them and I hope they are enjoyed at the birthday party. Happy Birthday to your son! July 17, 2013 at 9:58pm Reply

  • Callie: Just made a batch today and I can’t wait to try them at a party tomorrow! Super easy to make and they smell delicious! My only question/concern is, they are chilling in the fridge right now and it seems the center is rather sunken in. I’m a bit sad they aren’t as perfect as yours look :) Do you think they’ll level out or did I perhaps make another “novice” error? THANK YOU! July 13, 2013 at 6:49pm Reply

    • Jaclyn: Mine sank in the center slightly as well but that is what most cheesecakes will do so they should be fine. It actually works good for this recipe as it makes a slight bowl for the topping :). July 17, 2013 at 9:56pm Reply

      • Callie: Didn’t get a chance to write back to you. The first batch sank more than the second. Still absolutely perfect to hold the topping. I’ve never had a dessert get such rave reviews! Caramel sauce was the best ever. The bonus was the left over caramel perfect for dipping apples :) THANK YOU!!!! August 9, 2013 at 11:37pm Reply

        • Jaclyn: You’re welcome Callie! I’m so glad they got good reviews :)! August 11, 2013 at 6:44pm Reply

  • Fern: Hi all,
    Desperate to join in and make some too! Usually make cheesecakes with a digestive biscuit base in the Uk. Can someone share a substitution for Graham Crackers please – are these the same as digestives or?????
    Thanks! July 14, 2013 at 1:53pm Reply

  • Fuller: Yes Fern I also live in UK and use digestives as an equivalent to graham crackers. The graham crackers are flatter and usually in strips so they weigh different. Jaclyn suggested the weight of the crackers should be 268grams to a german lady who couldnt get graham crackers either. July 15, 2013 at 2:55am Reply

  • Laura Nolan: Hi, many thanks am going to give this a try, do you or anyone else have any idea at what temp I should bake at in the UK with a fan assisted oven? Tx July 18, 2013 at 9:00am Reply

  • LuAnn: I can’t wait to try BOTH of these. Thank you so much for sharing the recipe with all of us. I am going to be taking them to a birthday party for my husband next weekend. I will have to be putting the toppings on them early enough to take them to the restaurant so it will probably be a couple hours before they get eaten. Do you think that is going to affect how the toppings look? I was wondering about maybe adding a little gelatin to the strawberry topping? maybe to keep it from becoming watery if it sits for a while? your thoughts would be appreciated :) July 19, 2013 at 9:01pm Reply

    • Jaclyn: Someone had added a little bit of gelatin to the strawberry topping on the strawberry lemonade cheesecake cupcakes I had posted so if you are going to be letting them rest for a few hours already covered with the topping then you may want to add a bit (don’t overdue it or youll have jello topping though :) and – just be sure to dissolve it in hot water first). I hope everyone loves them! July 19, 2013 at 10:44pm Reply

      • LuAnn: Thanks….I think I’ll try a little. I’ll report back lol I’m sure they”ll be amazing one way or the other. July 20, 2013 at 7:44am Reply

  • Jessica: Just found these on Pinterest – can’t wait to try out the recipe :-) July 28, 2013 at 6:07pm Reply

  • Lisa: I followed the directions exactly but it made a little bit too much crust and then I couldn’t fit all of the filling into the cups so I had to make a little more crust & make an extra small cheesecake in a small Pyrex dish. No one else posted this problem so maybe it was operator error. Delish! And you can do several different toppings if you wanted. Already posted your link for my friends & family. Thanks for the recipe! July 28, 2013 at 10:02pm Reply

    • Kim: I had too much crust as well! Kept trying to see if someone else had this problem! February 14, 2014 at 10:03am Reply

  • Salted caramel cheesecake cupcakes | Bacon Sprinkles: […] Salted caramel cheesecake cupcakes Makes 24 normal sized cupcakes Recipe from Cooking Classy […] July 29, 2013 at 2:53am Reply

  • 10 Delicious Cheesecake Recipes | Savvy Sassy Moms: […] Bars 5. Mini Oreo No-Bake Cheesecake 6. Strawberry Cheesecake Mousse 7. Key Lime Cheesecake 8. Cheesecake Cupcakes with Salted Carmel Toppings 9. Pumpkin Cheesecake Frozen Yogurt 10. Strawberry Cheesecake […] July 30, 2013 at 10:00am Reply

  • Tanya: These look delicious!!! I want to try the caramel apple topping you mentioned for fall. Have you ever made them in a mini muffin pan? July 30, 2013 at 8:39pm Reply

    • Jaclyn: I haven’t made these in a mini size yet but they should turn out fine if you reduce the baking time. July 31, 2013 at 5:47pm Reply

  • Alycia: I had a ton of the batter leftover….is that supposed to happen :/ I used all of the graham cracker mixture, it looked like a lot. I hope it doesn’t over-power the cheesecake. I filled them nearly full, so I’m not sure what happened. August 3, 2013 at 11:09am Reply

    • Jaclyn: Did you press the crumb mixture down firmly? Others have mentioned they thought it was a lot of crust – I do like a decent amount of the crust so next time you could definitely use less if you’d like. August 6, 2013 at 9:38am Reply

      • Alycia: I’m making them again right now, I’ll try that! I’m cutting the recipe in half, so hopefully it all works! Thanks! btw, it tasted great! August 31, 2013 at 1:38pm Reply

    • Alyssa: I also had a toooooon of leftover batter. February 9, 2016 at 1:50pm Reply

  • Veronica Hill: Tried the Strawberry recipe yesterday and they turned out AMAZING!!!! First time ever making cheesecake and I just simply followed your directions! It was a hit with my friends and husband! I am now the person to go to if someone wants cheesecake for an event! Thanks so much for sharing this recipe! Some people don’t like to share recipes but I’m sure glad that you did….it was so simple to make! Don’t know how someone could have messed it up or complained that it flopped…when I don’t even cook a lot but the first time I make these they come out perfect! Great instructions too! August 3, 2013 at 2:03pm Reply

    • Jaclyn: I’m so glad you and your husband and friends liked these Veronica, and that you found they were simple to make with good instructions for follow! Thanks so much for leaving a comment! August 6, 2013 at 9:37am Reply

  • Janet B: These look terrific, I will have to make them for my son, who has been asking for caramel cheesecakes. Interesting about the foil taste though – I’ve made cheesecakes in foil cupcake holders (wrapper? papers? whatever :)) and never had a problem. But I always have used Reynolds brand, maybe it’s a brand thing. I didn’t know you were supposed to use the white papers – I thought they were to keep the foil separated! August 5, 2013 at 1:29pm Reply

    • Jaclyn: Good to know – I’m going to have to try reynolds! To be honest I don’t know if you do use the white liners with them or not? Anyone else know for sure? August 6, 2013 at 9:36am Reply

  • Alli: Hi! I saw this on Pinterest and made these for a friend’s birthday party. They were a big hit! I did a blog post about them here, with credit, of course: August 6, 2013 at 12:54pm Reply

    • Jaclyn: I’m so glad you liked them Alli! Thanks for sharing! August 11, 2013 at 6:54pm Reply

  • Kat: I made this and it was amazing! My first time making cheesecake, my bf was skeptical to try it but it turned out amazing. I read the recipe wrong and only had 2 packets of cream cheese so I just cute the recipe in half and it still turned out wonderful!

    Thanks :) August 8, 2013 at 10:55pm Reply

    • Jaclyn: I’m so glad you liked them Kat! Thanks for taking the time to come back and leave a comment! August 9, 2013 at 10:07pm Reply

  • Desiree: These little cheesecakes are AMAZING!! I made a different variation of them by adding some white chocolate to the batter and some white choc shaving on top with the caramel sauce and sea salt. Everyone loved them!! Making them again this weekend for a family get together. Going to do half with caramel sauce and half with a raspberry sauce (hopefully will go great with the white chocolate).

    I have also used the foil liners before and from my understanding the paper liners are there to keep the foil liners from fusing together in packaging and you do not use them with the foil liners. The foil liners are made so you can bake cupcakes on a cookie sheet. August 9, 2013 at 8:34am Reply

    • Jaclyn: Thanks for the info Desiree. Something I should probably know baking as much as I do :). I’m so glad you liked the cheesecakes! I need to try raspberry sauce next time, yum! August 11, 2013 at 6:19pm Reply

  • Penny: Made these today; they were great! I used mini cupcake tins and quartered the amounts, and they turned out perfectly, with a little graham cracker crust left over. Thanks for the recipe! August 10, 2013 at 4:29pm Reply

    • Jaclyn: Happy to hear they turned out well as minis! Thanks for your comment Penny! August 13, 2013 at 10:26am Reply

  • Baked Clotted Cream Cheesecake Cupcakes with Chocolate Cherry Topping | adventures with gravel: […] I stuck a little more to a recipe than usual, following this one (mostly) on Cooking Classy (haha! That’s the last thing I do!). For the cupcake base: 8 digestive biscuits and 7 heaped […] August 11, 2013 at 3:01pm Reply

  • Jessica: I found you on pinterest,

    Thought your idea was brilliant. Once I read your recipe and noticed it was different than the one I normal use I had to try it out. my batch yielded 24 normal cupcakes and one 8 inch spring form cake. I think I could have gotten 36 cupcakes if I had more liners.

    they’re resting as we speak and my family is patiently waiting to dig in. August 13, 2013 at 6:07pm Reply

  • paula warren: I am doing a cupcake display for our wedding. I want to do some cheesecake cupcakes. Can you tell me the consistency after you thaw them out? we are getting married on a saturday and i dont want to refrigerate them for 3-4 day. August 13, 2013 at 6:18pm Reply

    • Jaclyn: Congrats on the marriage! I haven’t tried freezing and thawing these yet myself, I’ve tried with several other cheesecakes though and the texture always remains the same. Cheesecakes are one of the only baked goods I will freeze though. Anyone else tried freezing these yet? August 14, 2013 at 8:38pm Reply

  • Stephanie: These look amazing and may have to try them out for a taste test for my sister and her fiancee to see if they may want to use this as part of their cake idea at their reception. Big question though: do you have a recipe to do the Nutella sauce or would you just pipe or spoon it in? They both love Nutella so I thought I would try this and maybe the caramel topping. August 14, 2013 at 12:11am Reply

    • Jaclyn: I did post a nutella drizzle recipe once, all I did was add some milk to thin the nutella. So I’d just recommend the same thing for a sauce, that you slowly add a little milk (like a tsp or two at a time) until you get it the consistency you’d like it then I’d just spoon it over the tops. August 14, 2013 at 10:28am Reply

      • Stephanie: ok thank you very much! I may be trying these out Saturday as I also have a baby shower/bbq I am going to and want to bring something as well to eat. August 15, 2013 at 6:53am Reply

  • Tara: This is the second time i’ve made these little gems, i’m in love with them, as well as everyone who trys them! Great recipe, thank you :) August 15, 2013 at 3:02pm Reply

    • Jaclyn: Youre welcome Tara! I’m so glad you’ve loved them! August 15, 2013 at 8:57pm Reply

  • Samara: These look amazing! I’m hoping to make them for my daughters 1st birthday. How long will they keep in the fridge in an airtight container without the toppings? August 23, 2013 at 5:08am Reply

    • Jaclyn: I’d say 2 or 3 days or you can freeze them probably 1 – 2 months then thaw in the fridge before serving. Happy Birthday to your daughter! I hope she love and everyone else loves them :)! September 1, 2013 at 12:39pm Reply

  • Anya: I just made these, and I have to say, I don’t think I’ve made a better or more painless dessert in my life!

    I halved the recipe since I was using a mini muffin tin. For those who wondered if you could use a standard muffin tin without liners – no. I tested 4 with no liners and the crust fell apart and the edges browned. The ones in the liners, however, came out perfectly and stand on their own.

    I actually had enough leftover crust and batter to make a shallow pie pan cheesecake, which I made the strawberry sauce for.

    For the mini cakes, I made the caramel sauce. I was terrified because I have tried unsuccessfully on several occasions to make caramel from scratch, but your instructions are so well written, it was a breeze!

    I returned the cupcakes to the oven because it seemed like they needed another minute, but a couple cracked, so I would definitely stick with 10 minutes for minis.

    Thank you so much for this wonderful recipe – I will most certainly be making it again! August 23, 2013 at 7:34pm Reply

    • Jaclyn: Thanks so much for the tips Anya! I’m so glad you liked them and though they were easy to make! September 1, 2013 at 12:46pm Reply

  • belen: hi, do you think i coukd make half a recipie??? August 24, 2013 at 5:44am Reply

    • Jaclyn: Yes definitely I have before. August 24, 2013 at 8:51am Reply

      • Cheri: Surprisingly, half the recipe made 24 cupcakes! I have to say, these gems are the best tasting dessert ever! And, the caramel, I could just eat it by the spoon on it’s own I love it! Thanks for the recipe! April 12, 2017 at 6:09pm Reply

        • Jaclyn: Glad you liked them! April 12, 2017 at 8:42pm Reply

  • Samara: How many days would these keep in the fridge in an airtight container? August 26, 2013 at 5:23am Reply

    • Jaclyn: I’d recommend no more than three but you could keep them in the freezer for a month or two then thaw and enjoy. August 26, 2013 at 8:42pm Reply

  • Alexis: These look so good! If i was to make and freeze these how long do you think I could freeze these for as I am getting married on a saturday and didn’t want to ma mucking around. I was thinking of making these like a week or two in advance and freezing them but letting them thaw in the fridge a day before the wedding. Do you think they would stil turn out ok? August 27, 2013 at 10:56pm Reply

    • Jaclyn: I think that would work perfect to freeze them for the week (or 2) then thaw in the fridge the day before. Congratulations on the marriage Alexis! How exciting! August 28, 2013 at 11:56am Reply

  • Jo: I just made my first ever successful caramel! Thank you :) I also just tried salted caramel for the first time…YUM!!! August 28, 2013 at 12:50am Reply

    • Jaclyn: Jo – I’m so happy to hear you had your first success with caramel! The stuff can be so temperamental :). And yes salted caramel is the best! August 29, 2013 at 8:43pm Reply

  • Vivian: Hi, I’m hoping to make these cheesecakes for Father’s Day this weekend, they look great! I’m in australia so I was wondering about the cream cheese, do you need 4 8oz packs? I worked it out to be about 900 grams. Does that sound right? August 28, 2013 at 6:13am Reply

    • Jaclyn: Yes, according to the conversions online it’s 900 grams (225 g per 8 oz) but I’ll check the weight on the cream cheese I have at home when I get there… September 1, 2013 at 12:53pm Reply

      • Vivian: Thanks they were a hit! I wanted to freeze a few to see how they turn out but there weren’t any left :) September 5, 2013 at 3:47am Reply

        • Jaclyn: Of course I totally forgot to do that when I got home – so sorry Vivian (I just did and 1 8 oz pkg was 226 g). I’m so happy to hear they were a hit though! Thanks for much for leaving another comment :)! September 5, 2013 at 7:03am Reply

  • Emma: These look divine. Would love to make them for Father’s Day, but if I just wanted to make one large cake instead, what size pan do you think it would convert to?
    Thanks a million, Emma August 29, 2013 at 5:11pm Reply

    • Jaclyn: A regular 9-inch cheesecake springform pan is probably what I would use. August 29, 2013 at 6:40pm Reply

  • Mary Schreiber: Both times I have made cheesecake cupcakes (not your recipe) they fall in the middle. What is the best way to prevent this. September 1, 2013 at 5:13pm Reply

  • Michele: I made these for work and they were a huge hit!!! I received several comments of”these are the best cupcake you’ve ever made”. I substituted half of the sugar with dark brown sugar and so I ended up with caramel cupcakes and salted caramel glaze. Thank you, Jaclyn, ONCE AGAIN, for an amazing recipe!! September 5, 2013 at 2:34pm Reply

    • Jaclyn: You’re very welcome Michele :)! I’m so happy to hear they were a hit! September 14, 2013 at 8:30pm Reply

  • Lindsey: Hi! I just made these last night, along with the caramel, and brought some to work. They are amazing!! My coworker is in love with them and just so happens to have a baby shower coming up so I offered to bake some for that. Do you happen to know how long these will last in the fridge? Thanks! September 6, 2013 at 1:34pm Reply

    • Lindsey: Oops, just read a previous comment about them lasting about 2-3 days! :) September 6, 2013 at 1:36pm Reply

  • Leona: Wow these are amazing and easy. Love the strawberry with it! Half the recipe and used heavy cream. Hard to find sour cream, haha. My husbands not a sweet tooth and he loved this!! September 8, 2013 at 12:14am Reply

    • Jaclyn: I’m so glad you thought they were amazing and easy Leona, happy to hear your non-sweet tooth husband liked them too :). Thanks for your comment! September 14, 2013 at 8:48pm Reply

  • raizy: I am a cheesecake-olic and this is by far the most delicious creamy heavenly recipe ever! I made it as one cheesecake and am happy to say that it was an absolute hit! And the caramel…omg! Dangerously good! Your directions were so easy to follow, never again am I buying ready caramel sauces!
    Thank you for your awesome blog. I am llooking forward to trying many more of your recipes! September 9, 2013 at 4:22pm Reply

    • Jaclyn: I love your review Raizy :)! Thanks for leaving it, and thanks for the compliment! I hope you love any other recipes you try from my blog! September 14, 2013 at 9:03pm Reply

  • Shayna: These look amazinggg. I am going to make them Tuesday night. Question though, so you aren’t using cupcake pans? You’re using muffin pans? Can you just go over that for me? Thanks ! October 6, 2013 at 8:24am Reply

    • Jaclyn: They are the same thing as far as I know :). I just frequently refer to them as muffins pans. I Hope you love them Shayna! October 6, 2013 at 9:31am Reply

      • Shayna: Muffin pans are bigger than cupcake pans. Usually only have 6 slots. You’re using 12 slots? October 6, 2013 at 5:16pm Reply

        • Jaclyn: I think you are thinking of the jumbo or giant muffins pans, those are 6 slots. But yes with these it’s the 12 slot pans :). October 6, 2013 at 5:46pm Reply

  • sherlyn: I intend to bake this for my bestfriend’s birthday however I’ll only be able to bake it 2days before the celebration. Will I be able to prepare the caramel sauce on the same day as the cheesecake but kept seperately in the glass jar till the actual day of celebration?

    Thanks! :) October 6, 2013 at 8:46pm Reply

    • Jaclyn: Yes that would be perfect, just store both in refrigerator (covered) and top them before serving. I hope everyone loves them – especially your friend on their birthday :)! October 7, 2013 at 4:55am Reply

      • sherlyn: Thanks for your prompt reply! Can’t wait to try baking them.
        Last qn before I make a trip to the nearest store to pick up the ingredients.. Will it be okay if I subsitute granulated sugar with caster sugar?

        Thanks! :) October 7, 2013 at 7:44pm Reply

        • Jaclyn: That should be just fine. Wish I had one now :). October 11, 2013 at 7:16pm Reply

      • sherlyn: I think my reply didn’t got thru as it wasn’t shown here.

        Will it be ok to replace granulated sugar with caster sugar instead?

        Thanks :) October 10, 2013 at 12:33am Reply

        • Jaclyn: I think that should be just fine. I hope you love these Sherlyn! October 10, 2013 at 5:50am Reply

  • Shayna: Yes, thank you so much :-) I’ll let you know how they turn out! Xoxo October 7, 2013 at 3:02am Reply

  • Brittany: So I made these tonight along with the caramel sauce, however my caramel sauce is very thin and tastes bitter… I assume it is burnt, but I waited till the amber color developed to add the butter, then again to add the cream. Any suggestions as to what I did wrong?? So sad :-(( October 7, 2013 at 9:54pm Reply

    • Jaclyn: I would recommend lowering the burner heat level a bit next time and take it off a bit sooner than you did before. The bitter is from being burnt, caramel is tricky but once you get the hang of it it gets much easier :). October 13, 2013 at 6:20am Reply

  • Shayna: CAN i substitute almond milk for the heavy cream? Do you think it’ll change the recipe drastically? October 8, 2013 at 10:41am Reply

  • Snickerdoodle Cheesecake Cupcakes | Chocolate Moosey: […] Source: Adapted from Cooking Classy —- If you liked these Snickerdoodle Cheesecake Cupcakes, you may also like these […] October 9, 2013 at 3:01am Reply

  • sabrina: Hi! Instead of making caramel sauce, can i substitute with dulce de leche? i heard that i can just pressure cook a can of condesend milk and after a while, it turns into dulce de leche! hoping for your response. thanks :) October 9, 2013 at 4:31am Reply

    • Jaclyn: Yes that would also be delicious. It’s a bit thicker than caramel sauce so you might want to thin it out with a tbsp or two of milk once it’s cooked. October 9, 2013 at 6:47pm Reply

  • Rachel: Hi! I just made the cupcakes and they are twenty minutes into their cooling phase, but how far in advance do you make the carmel sauce? I have to be at my mother-in-law’s in two hours. October 10, 2013 at 1:25pm Reply

    • Jaclyn: You can make the caramel sauce even like a week in advance, you just don’t want to add it into the cheesecake until you’re ready to serve them. So I’d make it now and chill it in the freezer for a bit to cool it off before your go. Hope you and your family love them Rachel! October 10, 2013 at 4:26pm Reply

  • Amy: Hi Jaclyn!
    Thanks for a simple caramel sauce. Just tried it for the first time. Is it possible I left it too long (it got darker than your photo). To me it tastes like caramel at first but has a yuck aftertaste. Is this from burning? Any tips?
    Amy October 11, 2013 at 6:59pm Reply

    • Jaclyn: Yes, that yuck aftertaste would be burnt caramel, once it goes barely over the point of too hot it gets a bitter taste. Once you get the hang of it and learn the right color it’s easier not to burn it. Once it becomes a deep orange then you want to add the butter and sometimes I even remove it from heat when adding the butter if I feel its really close to being burnt – these photos on this link might help: October 23, 2013 at 7:42am Reply

  • Meghan: I made these cheesecakes last night & they were so light & not too sweet like some cheesecakes can be. Just successfully made the caramel sauce without burning it, so proud of myself :) it was very simple you just have to be patient, can’t wait to taste it all together, thanks for sharing this awesome recipe! October 12, 2013 at 8:23am Reply

    • Jaclyn: You’re welcome Meghan! I’m so glad you liked these and that you had success with your carmel sauce :). Thanks for leaving a comment! October 17, 2013 at 8:49am Reply

  • Theresa: These look so good!! I want to make one big cheesecake instead if small ones. What size pan would be best? 8inch, 9inch? I think I might even have a 10inch.
    Thanks! October 14, 2013 at 8:27am Reply

    • Jaclyn: I think it would work great in a 9-inch springform pan and also I’d do a bain marie if doing a full cheesecake. I hope you love it Theresa! October 16, 2013 at 7:48pm Reply

  • Loan Ly-Pham: I cannot wait to try this! What a great holiday season find! If I wanted to make one big cheesecake (more for the “wow” factor than anything), Would I just follow the recipe as is but adjust baking times? Any ideas on the times? Lol! Thank you! October 16, 2013 at 1:29am Reply

    • Jaclyn: For a full cheesecake I’d image it would be around 1 hour (a little more or less maybe). October 23, 2013 at 7:36am Reply

  • Theresa: Thanks Jaclyn! October 17, 2013 at 8:36am Reply

  • AMy: I found your recipe on pinterest. I made homemade graham crackers to go with this so it has taken me days of drooling and kids eating all my grahams before I finally had enough to make this. I made mini and full size. My kitchen is bursting at the seems with cheesecake and I couldn’t be happier. I am new to baking and am just crossing my fingers the caramel turned out right. I ate a ton of raw cheesecake so I know that tastes good :) October 25, 2013 at 2:50pm Reply

    • Jaclyn: I hope you loved them! The homemade graham crackers sound amazing! October 29, 2013 at 7:49pm Reply

  • Hannah: How would I make a pumpkin cheesecake? November 4, 2013 at 11:32pm Reply

  • Hannah: Like little cheesecakes just like these but pumpkin ones November 4, 2013 at 11:40pm Reply

  • Chloe: Hi there!! I just made these this weekend and they were a huge hit at our “friends giving”… We have a few left over and I just want to gobble them up. I actually did use the foil liners with the papers liners inside because I only have one muffin pan and read that I could use those on a cookie sheet, well they do not come out the same and expand when use the foil liners just on the cookie sheet. Thanks so much for the recipe!! November 25, 2013 at 8:01pm Reply

    • Jaclyn: So glad you liked them Chloe and thanks for the info on the liners! November 28, 2013 at 8:09pm Reply

  • Janna: These turned out wonderfully. Your recipe was very easy to follow! I did have a little trouble with the caramel. After about ten minutes of swirling, I thought it looked more amber in color so I added the butter and then the cream. It seemed very thin. I placed the pan in the fridge and the next day it was still not the consistency I’d hoped for. We had strawberry or plain. I’m going to try the caramel again, thanks for this delicious recipe!! November 26, 2013 at 10:01am Reply

    • Jaclyn: I’ve done that before and I just boiled it a little longer even after I’d added the butter and cream to help it thicken, for future note – sorry I wish I would have told you sooner. I’m so glad you liked the cheesecakes though Janna! December 2, 2013 at 8:17pm Reply

  • Jeri: I just made these for Thanksgiving… they are delicious! I can’t wait for my family to enjoy them tomorrow! Thanks for sharing. November 27, 2013 at 5:34pm Reply

    • Jaclyn: You’re welcome Jeri! I’m happy to hear you liked them! Happy Thanksgiving! November 28, 2013 at 8:05pm Reply

  • Cecilia: Made these for Thanksgiving and had to taste test- they are amazing! I did the salted caramel and am in heaven. What a great recipe! November 27, 2013 at 7:18pm Reply

    • Jaclyn: Thanks for letting me know you liked them Cecilia! I hope you had a wonderful Thanksgiving! November 28, 2013 at 7:57pm Reply

  • YJ: Could I use oreo cookies instead of graham crackers? November 30, 2013 at 5:18am Reply

    • Jaclyn: Yes but you’ll want to reduce the amount of butter. I would do this recipe but double for the crust: November 30, 2013 at 10:33am Reply

      • YJ: My cupcakes sank :( I took special care not to over-beat the batter but they still sank :(

        One question — what is the main difference between the baked cheesecakes and those that are merely chilled? Do they taste better? I compared the ingredient lists and they are mostly similar… December 6, 2013 at 7:20pm Reply

  • suxy: Made the cheesecake cupcakes for my husband birthday, it was my first time to bake cheesecake and turn out really really GOOD. even my husband like it and his a very picky eater.

    Had really hard time with the caramel sauce, when it turn cold it become hard.. maybe I did something wrong.. well I will try it again next time.

    but this recipe is definitely a keeper!!!

    Thank you so much for the recipe.. <3 December 3, 2013 at 3:51am Reply

    • Jaclyn: I’m so glad you and your husband liked these! Next time with the caramel, if it still seems runny you can return it to the heat for a moment after you’ve added the cream and butter and let it cook a little longer (I’ve found that helps when I didn’t cook mine long enough in the past resulting in a runny caramel). December 15, 2013 at 10:43am Reply

  • Brittany: I made these before and added pecans instead of sea salt. Today, I’m doing them with a chocolate crust and melted chocolate chips! So good! December 3, 2013 at 6:58am Reply

  • Alena: I just gotta tell you my sis-inlaw & I LOVE this recipe! It’s always a hit where ever we take them. Thanks sooo much for sharing your recipe’ December 6, 2013 at 3:54pm Reply

    • Jaclyn: You’re welcome Alena! I’m so glad you both love this recipe! Thanks for leaving a comment! December 7, 2013 at 9:52pm Reply

  • Gingerbread Cheesecake Cupcakes | Chocolate Moosey: […] Adapted from Cooking Classy —- If you liked these Gingerbread Cheesecake Cupcakes, you may also like these recipes from […] December 10, 2013 at 5:01am Reply

  • Nikki: Can you use this same recipe for a mini muffin pan? I’m trying to make really bite-sized cheesecakes for a party. December 13, 2013 at 9:36am Reply

    • Jaclyn: Yes that should be fine, you’ll just have to use smaller amounts when filling the cups and reduce the baking time. December 13, 2013 at 9:45am Reply

  • Brandy: Made these a few months ago and they were an amazing hit and are in demand again for Xmas so I’m making them as we speak :) December 15, 2013 at 3:25pm Reply

    • Jaclyn: Glad they are a repeat recipe for you Brandy :)! Thanks for your comment! December 15, 2013 at 10:28pm Reply

  • Divya-Ella: can i make this recipee in a bigger quantity?
    i.e id like to keep the quantity of ingredients but use a big tin to make it all at once? December 16, 2013 at 1:30am Reply

    • Jaclyn: I think that should work just fine. December 16, 2013 at 10:52am Reply

  • Poonum: I’m sure you’ve answered this but there are so many comments I couldn’t read through all of them so I do apologize. If I want to prepare these at least partially or even full a day in advance what would you recommend? Which parts to do before, which to day of, how to store, etc… Love this recipe by the way and can’t wait to try it!! December 19, 2013 at 10:57am Reply

    • Jaclyn: That’s fine, I wouldn’t want to read through them either :). You could make them both the day before and store them separately in the refrigerator in airtight containers (or the cupcakes in ziploc bags) then I’d top them just before serving them the next day (depending on how thick the caramel sauce is after refrigerating you may want to warm it for a short period of time in the microwave – just long enough so it’s not super thick but still cool). December 22, 2013 at 6:27pm Reply

  • Jen: Omg first off I have these chilling in the fridge and the caramel sauce is amazing! Second I only
    Put in ONE 8 oz block of cream cheese as I did not realize I needed four packs!! Ahhh.. I tried one and they taste good but I can’t believe I did that… December 23, 2013 at 5:33pm Reply

    • Jaclyn: I’m glad they still turned out :) and I’m so glad you liked the caramel sauce! I wish I had a spoonful now. December 26, 2013 at 10:25pm Reply

  • Lacey: I made these today for christmas eve, they were AMAZING! i made 18 for a small family party and there was only one left! They were a HUGE hit :)
    I added dark chocolate, cookie butter, milk chocolate, and raspberry on top of some of them before i baked them and made swirls and I also made the crust using Biscoff cookies, it was delicious. Thanks for this awesome recipe! December 24, 2013 at 11:46pm Reply

    • Jaclyn: I’m so glad these were a hit at your family party Lacey! Thanks for leaving a comment! Merry Christmas! December 25, 2013 at 11:00pm Reply

  • Danielle: hello! im so excited to try this reicpe! my only question is.. does your recipie call for 4 sperate packages of 8 oz.? thank you! December 25, 2013 at 9:21pm Reply

    • Jaclyn: Yes it’s 4 separate 8 oz packages. I hope you love them Danielle! January 12, 2014 at 9:09pm Reply

  • Trisha: Hi! Does the “4 (8 oz) pkg cream cheese” mean 4 packages of 8 oz cream cheese? So a total of 32 oz? December 27, 2013 at 6:32am Reply

    • Jaclyn: Yes exactly :). December 28, 2013 at 4:38pm Reply

  • Carrie: Any storing recommendations if you don’t have a glass jar? December 27, 2013 at 3:13pm Reply

    • Carrie: So I just tried making it – I was super excited for the few ingredients and easy recipe. I stood by it faithfully, watching and whisking. Rather than the mixture turning a dark amber color, it re-crystalized into a super sugar. I had to use a knife to break it up because it was creating mini-glaciers on the side of my pot. What did I do wrong?! December 27, 2013 at 3:56pm Reply

      • Jaclyn: It may have been cooking at too high of a heat, I’d try lowering the burner temperature next time. Also, swirl the pan and you can use a wet pastry brush to brush down the sides of the pan if needed. December 28, 2013 at 4:41pm Reply

        • Carrie: Thanks for the recommendation! I will try that next time. I was so disappointed when it didn’t turn out! December 30, 2013 at 3:35pm Reply

    • Jaclyn: A ceramic bowl – basically something that’s not plastic and would melt. December 28, 2013 at 4:40pm Reply

  • Jessica @ Portuguese Girl Cooks: Hi Jaclyn! I made these for Christmas and they were absolutely divine! They received rave reviews and people that don’t even like cheesecake loved them!! December 30, 2013 at 1:34pm Reply

    • Jaclyn: Shut up, YOU made these Jessica!? That is awesome!! I’m so excited you tried them and more importantly that they got good reviews :). Thanks so much for leaving a comment girl! December 30, 2013 at 10:56pm Reply

  • Hannah: Wow! I made these with caramel topping for my youth group New Year’s Eve party/all nighter and they were gone in seconds! Every single person I’ve given one to has loved them and my friend who hates cheesecake tried one to be nice and she loved it! She wanted more but everyone had already eaten them all! Thank you thank you thank you! January 2, 2014 at 4:18pm Reply

    • Jaclyn: You’re very welcome Hannah! That’s great to hear that everyone liked them – even a cheesecake hater :). January 15, 2014 at 11:24pm Reply

  • 35 Cheesecake Themed Desserts – Creme De La Crumb: […] 24. cheesecake cupcakes […] January 10, 2014 at 7:47am Reply

  • The cheesecake | internet charlotte: […] decided  then and there that I was going to make the cheesecake cupcakes over at Cooking Classy with the strawberry sauce. The recipe had been in the back of my mind, but […] January 27, 2014 at 3:03am Reply

  • Rpalau74: Thank you so much for posting this recipe! I was looking for a mini-cheesecake recipe and came across this one. I was nervous that they would come out too creamy but the consistency was absolutely perfect! I took 24 of them to a family gathering and they disappeared in about 3 mins. They couldn’t believe they weren’t from a bakery.
    btw: I was short 2 oz of the 4 packages but still followed the recipe and they still were fantastic- made about 32 January 29, 2014 at 9:00pm Reply

    • Jaclyn: I’m happy to hear you thought they were fantastic! Thanks for your comment! February 2, 2014 at 10:26pm Reply

  • Dee: I love slated Carmel cheesecakes! I took them to a bridal shower everyone raved over them. They were gone in minutes. Making them again for luncheon today. I know these wii be requested every time. My husband love these too. Thanks. February 17, 2014 at 4:08am Reply

    • Jaclyn: You’re welcome Dee! Thanks for leaving a review! February 25, 2014 at 11:11pm Reply

  • guylaine: I really want to make those for my daughter’s baby shower, i have 1 question…is heavy cream whipping cream..and if yes you need to whip it before putting it in the receipe right???? February 18, 2014 at 1:07pm Reply

    • Jaclyn: Yes it is whipping cream – just get the one that list Heavy Cream or Heavy Whipping Cream on the carton. And no don’t whip it first. February 18, 2014 at 5:09pm Reply

  • Mary-Catherine: I made these for a valentine’s party and they were a huge hit! I’m not a huge cheesecake lover and I ate 4 or 5 of them! The caramel sauce was awesome! As was the strawberry! February 23, 2014 at 4:40pm Reply

    • Jaclyn: Now you’ve got me craving them again :). I’m so glad you liked them Mary-Catherine! March 4, 2014 at 9:33pm Reply

  • (gluten free) bite size salted cheesecake cupcakes | beauty and sass: […] Step 2: Cheesecake (recipe adapted from Cooking Classy) […] March 5, 2014 at 9:03am Reply

  • Thula: This look yummy but just a quick question-are these made in regular cupcake/muffin pans or the mini ones? In the picture they look bite size. March 7, 2014 at 3:46pm Reply

    • Jaclyn: These are regular size cupcakes but I’m sure they’d work fine as minis. I think somewhere in this big list of comments a few people have mentioned they’ve made them into minis. March 7, 2014 at 7:05pm Reply

  • raizy: Hi jaclyn! So I’ve made this recipe as one cheesecake a while back and today I did it as cupcakes with the caramel topping. They came out so perfect and gorgeous,: I should totally send you some pics! And the taste and texture. … I don’t think there’s a better cheesecake anywhere in the world!
    My hubby’s by far not a big cheesecake lover but u shouldve seen how he devoured this!
    Jaclyn, u have a very concise and clear way of writing your recipes. Theres no way the reader can mess it up! Thanks again for inspiring me in my kitchen each and every day! March 13, 2014 at 6:23pm Reply

    • Jaclyn: You are so nice, thanks for the great review :)! I’m so glad you’ve enjoyed my blog raizy! March 23, 2014 at 5:13pm Reply

  • We love New York Cheesecake! Mini-Cheesecakes mit Salzkaramell | feed me up before you go-go: […] hatte ich mich (offensichtlich) an dem Rezept von Cooking Classy, allerdings einige Sachen abgewandelt. Was die nächsten Rezepte angeht, nehme ich mir vor, alles […] March 15, 2014 at 3:06am Reply

  • Ashlee: Hey, I would loveeee to make and take these to my course for my birthday in a couple weeks and they would need to be left in the fridge there until lunch. Anyway would it be ok to make these the day before and then put the caramel and strawberry sauce on top the night before? as it would be the only time I could do it. March 21, 2014 at 12:57am Reply

    • Jaclyn: I would recommend making both the sauces the night before (just storing them in small containers in the fridge) then adding them on the next day, the cheesecake will start to soak it up and soften and it might absorb into the liners. It only takes a few minutes to add the sauce so hopefully you’ll be able to do that. I hope you have a great birthday Ashlee :)!! March 21, 2014 at 10:39am Reply

      • Ashlee: What would be best then, adding the sauces before I leave in the morning or once I get to my course? As we sometimes go into our lunch break. Thanks :) March 21, 2014 at 2:33pm Reply

        • Jaclyn: The lastest you can is best :). March 23, 2014 at 6:21pm Reply

  • Lori: Just made them with my daughter… Not hard to do and I’m sure they’re going to taste good too!
    Can’t wait to try them tomorrow! Thank you for the recipe! I’m sure I will be baking them again! March 22, 2014 at 7:21pm Reply

  • Tuesday Treats: Salted Caramel Cheesecake Bites: […] like to use these opportunities to try something new so I headed to Pinterest where I ran  across Cooking Classy’s recipe for Cheesecake Cupcakes with Salted Caramel Topping. They instantly made my mouth water so I knew I had to try them! I found the recipe easy to follow […] April 8, 2014 at 1:21pm Reply

  • charlotte mullins: They are good but the recipe makes not only 24 cupcakes but also a 8″ cheesecake. Recipe needs to be cut in half atleast for 24 cupcakes. April 26, 2014 at 9:16am Reply

  • Jennifer: Have you ever froze these with the carmel topping? I’m trying to prep everything I can in advance for a shower. Would they thaw fine at room temp or only in the fridge? About how long do they take to thaw in the fridge? Thanks for a great recipe. I’ve pinned and can’t wait to make them today! May 1, 2014 at 6:52am Reply

    • Jaclyn: You can store it in the fridge for at least 2 weeks, I haven’t tried freezing it but it might work? May 12, 2014 at 11:47am Reply

  • Kim: I just finished making these (no sauce, though) for a friend’s birthday party tomorrow. I had just enough crust for 24 but enough batter four 29, so of course I used the crustless ones as taste testers. Absolutely delicious! Thanks for a great recipe! May 9, 2014 at 1:32pm Reply

  • Vivian: I absolutely love this cheesecake recipe I’ve made it a bunch of times and they always work perfectly! Could you use the same recipe and make a big cheesecake? Any idea how long I should cook it for and temp? May 19, 2014 at 7:07pm Reply

    • Jaclyn: I think it should work just fine as long as you use a water bath. I would cook it at 325 maybe about 1 hr 20 – 30 min then I’d let it cool in the oven for a little while with the oven cracked open. May 19, 2014 at 10:11pm Reply

  • pass the salt: salted caramel cheesecake cupcake recipe – beauty and sass: […] Step 2: Cheesecake (recipe adapted from Cooking Classy) […] May 24, 2014 at 11:24am Reply

  • TrishaLynn: I have made these twice now…and I get rave reviews about the flavor. The only problem I have had both times is they sank considerably in the middle. Not all of them do but 90%. It works fine because I just fill them with the strawberry filling. They just aren’t very “pretty” but the flavor makes up for what the look lacks. I would have loved to have seen a picture of yours before they were filled…it’s hard to tell how “sunk” they are. I know this is an older post but maybe if you check I would like to hear your thoughts. May 25, 2014 at 3:31pm Reply

    • Jaclyn: Mine probably sank about 1/2 inch (just a guess) but you may want to try a water bath and that should help. June 22, 2014 at 10:31pm Reply

  • emily: I made the cupcakes and they came out delicious thank you for sharing your recipe. I’m planning on making them again this weekend for boyfriends birthday since he loved them. What if I wanted to make it as a cake what do you recommend? May 27, 2014 at 2:52pm Reply

    • Jaclyn: I would bake it in a 9-inch springform pan in a water bath. I would cook it at 325 maybe about 1 hr 20 – 30 min then I’d let it cool in the oven for a little while with the oven cracked open. Hope that helps! June 22, 2014 at 10:28pm Reply

  • Abby: Yummmmm…. staring at the ones I just made and devouring 2 of them; I knew I had to hop back on this page to comment.

    I LOVE this recipe. I didnt have graham crackers, and I love that crust but I just had to have these last night so I did without. They are still amazing. That caramel sauce is the best part. I didnt read the “it will bubble vigorously” very well, and freaked out for a moment. It was all worth it. The worst part about this: having to let them cool! Ugh, such torture. May 30, 2014 at 3:17pm Reply

    • Jaclyn: Ha ha, isn’t waiting the worst? I am glad you loved them Abby! June 19, 2014 at 11:04pm Reply

  • Susan: Just made these for what was to have been a birthday lunch for two of my grown up children. Lunch today has had to be postponed until dinner tomorrow due to a change in a work schedule so I’ll have to practice extraordinary self control. My husband and I taste tested one and it was just lovely. Thank you! June 8, 2014 at 1:39pm Reply

  • Salted caramel cheesecake cupcakes | For the love of Pinterest: […] to try a dessert recipe. Salted caramel is one of my obsessions right now so this recipe for salted caramel cheesecake cupcakes caught my eye. To make them, it took some time because each part needed to be made, cooked and […] June 9, 2014 at 7:06am Reply

  • Josefina Munoz: Hi! This cheesecakes look amazing. Tomorrow is my mom’s b-day and cheesecake happens to be her favourite dessert! She tells me she likes them when they are “mini”, so I was wondering how long I should leave them in the oven since yours were standard. Also, she’s not expecting so many people, so 24 cupcakes would be a lot! Can I cut the recipe in half?
    Thanks :) June 18, 2014 at 5:38pm Reply

    • Jaclyn: Yes you could definitely cut the recipe in half and you could make mini cupcakes I imagine they’d only have to bake about 10 minutes, just watch them a little before to make sure they aren’t cracking. I hope you both love them! June 18, 2014 at 5:55pm Reply

  • Lindsay: My caramel sauce is water. I followed it to a T. What happened? June 27, 2014 at 10:16am Reply

  • Laila: I tried your recipe with the salted caramel and it turned out to be perfect….love it and my family loved it and will not try another cheesecake recipe cuz I found the perfect one finally…thank you so much…. July 18, 2014 at 1:05pm Reply

    • Jaclyn: You’re very welcome Laila! I’m so glad you and your family loved it! August 6, 2014 at 4:32pm Reply

  • josie: I also have one more question, can i half the recipe?
    Thanks in advance!! July 26, 2014 at 6:29pm Reply

    • Jaclyn: Yes, this recipe can definitely be halved. August 9, 2014 at 11:56pm Reply

  • Meaghan: Can you modify the recipe for mini cupcake pans. I want to make them for my brother’s after wedding brunch for 100 people. Normally when I change a cupcake recipe, the only thing that changes is the cooking time, but I’m not sure if that would work for these. Any suggestions? August 7, 2014 at 10:58am Reply

    • Jaclyn: I haven’t done it before, but if you are willing to go through the comments above others have and I believe they mentioned how long they took to bake etc. August 7, 2014 at 12:51pm Reply

  • Meahgan: Jaclyn I finally made them! I made half the mix and I ended up with 57 minis. I tested different bake times and 11 minutes and 30 seconds was the magic number. The caramel sauce came out perfectly! I am soooo excited to share these with everyone I know! My brother will be sooo excited! August 17, 2014 at 10:33am Reply

    • Jaclyn: Thanks for coming back with the info! I hope everyone loves them! August 28, 2014 at 8:38pm Reply

  • Sydney: Hey! Just wanted to say a BIG thank you for this amazing recipe. I’ve made these cupcakes twice, and both times they were AMAZING. Cheesecake is my favorite thing and this is exactly how I like it.

    I was also wondering if you ever used this recipe to make a full sized cake. What size cake pan would you use? I’m sorry if this is a simple question, but I’m new to baking so I’m not sure if this recipe would have trouble baking in a large pan, what size pan would be best, and if you have to alter anything.

    Thanks again for the amazing recipe- it’s seriously my favorite thing (:

    -Sydney September 18, 2014 at 6:01am Reply

    • Jaclyn: For a full cheesecake I’d use a 9-inch spingform pan and set it in a water bath (make sure you line the pan well with foil or it will soak into the cheesecake) and I’d imagine it would be about an hour at 325 maybe a little longer. I’d let it rest in the oven about 10 minutes before taking it out (just turn the oven off once times up and let it rest in there). Hope that helps! I’m so glad you liked the cupcakes! October 9, 2014 at 11:34pm Reply

  • Tara: Is there anyway to add the caramel sauce prior to serving and it still taste great. I was making them for a friend and I wont be there to eat them. Do you think that would be okay? September 23, 2014 at 6:22am Reply

    • Jaclyn: I wouldn’t recommend it because they might make make the cheesecakes soggy if it sits too long and the liners wet after it sits, instead I would just give them the caramel sauce in a jar and let them know to spoon it over the top. September 23, 2014 at 9:06am Reply

  • Liz: Do I need 4pks of 8oz cream cheese? I want to make sure I’m reading the instructions right because I can’t wait to make them. October 3, 2014 at 4:12pm Reply

    • Jaclyn: Yes thats correct. You could easily half the recipe though if you only have 2 8oz pkgs and make 12 cupcakes. I hope you love them! October 21, 2014 at 7:26pm Reply

  • Caramel Apple Cupcakes: […] Caramel Sauce from: Cooking Classy […] October 6, 2014 at 5:45am Reply

  • Cez: Hi. I just made these yesterday. Only since I don’t have sour cream and heavy cream I used buttermilk and whipping cream instead. Followed your instructions carefully and the result was PERFECT! My kids love the taste they didn’t wait to let chill it before digging in. Definitely worth making. Thank you :) btw fan here from the Philippines :) October 8, 2014 at 9:34pm Reply

    • Jaclyn: I’m happy to hear your family liked them Cez! Thanks for your feedback :)! October 9, 2014 at 11:37pm Reply

  • Ciarra: i’m making these for my best friend’s birthday, but she doesn’t want any toppings so i was wondering if these taste good alone? i would try myself, but i very much dislike cheesecake so i wouldnt know if it was good or not. October 20, 2014 at 7:16pm Reply

    • Jaclyn: Yes they are also delicious just on their own if you don’t like toppings. October 20, 2014 at 8:55pm Reply

  • Megan: I am contemplating making these, I saw you said it’s best to put caramel sauce on right before serving. What if that option isn’t possible? I was planning on making these ahead of time. November 11, 2014 at 9:54pm Reply

    • Jaclyn: You can add it before but I wouldn’t do it the day before just because it will slightly soak into the cheesecakes. December 8, 2014 at 10:45pm Reply

  • Penny: I have two questions. I have the cute little cheesecakes in the oven now. What kind of pan is best to make the caramel sauce? I have stainless and nonstick. Also, do I store the caramel sauce in the refrigerator or out. Happy Thanksgiving! November 25, 2014 at 4:12pm Reply

    • Jaclyn: I prefer a stainless and I recommend storing it in the refrigerator for a longer shelf life. Happy Thanksgiving to you! November 26, 2014 at 10:00am Reply

  • Shilpa: This recipe is so amazing, and so simple. I have a question though, I don’t get graham crackers over here, readily. A good option if it’s not in stores?
    Also would lemon topping go well with this?
    Thank you! November 29, 2014 at 11:20pm Reply

    • Jaclyn: I would suggest using digestive biscuits as a substitute. And I think the lemon would be delicious with the strawberry topping. December 1, 2014 at 8:36am Reply

  • Tammy: Can I freeze them with the caramel on? December 18, 2014 at 9:23pm Reply

    • Jaclyn: I wouldn’t recommend it. December 21, 2014 at 7:39pm Reply

  • sara: These were a HUGE hit at my Christmas party last night!
    I used a mini muffin pan and cooked the crust for about 3 minutes and the cheesecake 12-13 minutes. Incase anybody is wanting to do a smaller version! Thank you for the recipe! December 24, 2014 at 2:06pm Reply

  • Cassie: Wow these were so good! The cheesecakes came out perfectly without a hitch but I totally screwed up the caramel sauce…twice. I’m going to blame it on not having the correct pot instead of my cooking skills. I am determined to master caramel now. Thank you for the fantastic recipe! January 29, 2015 at 12:25am Reply

    • Jaclyn: Sorry I should have added the link to my tutorial to this page, I recommend checking it out it could be helpful for the caramel sauce as you’ll know what to watch for: I’m so glad you liked the cheesecakes! January 29, 2015 at 8:59pm Reply

      • Cassie: Thank you for the quick reply! My sugar/water mixture chrystalized before it even changed color. I figured it was too high of heat the first time so I lowered the second time and it still happened. I don’t have a stainless steel sauce pot, only a large black non stick pot. Something meant for boiling pasta or making soup, not caramel in I’m guessing :) I can’t wait to try again with the correct tools! January 30, 2015 at 9:23am Reply

  • Meri: Will these be ok if refrigerated overnight (sauce to be added when served)? February 12, 2015 at 4:58pm Reply

    • Jaclyn: Yes definitely. Hope you love them! February 12, 2015 at 5:42pm Reply

  • Kary: I have everything ready even sour cream but I don’t know what’s the heavy cream? February 16, 2015 at 1:26pm Reply

    • Jaclyn: If you don’t have heavy cream available it’s nearly the same as regular whipping cream (it just has a little more fat). February 23, 2015 at 7:02pm Reply

  • Sonia: That looks divine! Better try baking my own. February 24, 2015 at 11:38pm Reply

  • Geek Girl: MMMMmmmmm. Cheesecake is love. Cheesecake is life. I’ve used several recipes for these and this is probably the best, the Martha Stewart one coming close second. Anyway, I love the idea of using strawberry puree for the topping. 10/10! March 23, 2015 at 6:03pm Reply

  • Pam: I made these last weekend for my husband’s birthday. He always has cheesecake from a recipe his mother always used. These were so good they may replace the family recipe. I made regular size cupcakes & mini’s. The caramel sauce is fantastic!! And so easy! My family has a new favorite! March 26, 2015 at 7:57am Reply

  • Eryn: I’m gluten free and I was just wondering if there was any way to alter this recipie to be gluten free. I could use gluten free graham crackers for the crust, but is there anything I could do about the 3 tbs of flour? Just wondering, thanks! March 29, 2015 at 7:39pm Reply

    • Jaclyn: It should be okay to use 1 Tbsp cornstarch in place of the 3 Tbsp flour. I hope you love them! April 20, 2015 at 12:09pm Reply

  • Jasmine: Hello Jaclyn, I was just wondering if I could use vanilla bean in place of vanilla extract. If so, how much would you recommend? Thanks! March 31, 2015 at 10:38pm Reply

    • Jaclyn: Yes definitely! I would recommend using a 1 plump vanilla bean for this recipe. April 4, 2015 at 4:11pm Reply

  • Christina: I have leftover caramel sauce and strawberry sauce. Can I freeze these so I’ll have them for the next time I make the cheesecakes? April 7, 2015 at 10:06am Reply

    • Jaclyn: I imagine the strawberry sauce should freeze okay and I’ve heard caramel sauce can freeze, although I’ve never tried. You can definitely store the caramel sauce in the refrigerator and use it for ice cream sundaes and so forth. I also love the strawberry sauce with oatmeal, pancakes and things like that. April 7, 2015 at 10:50pm Reply

  • Ann: Hi these look amazing can’t wait to try them. I was wondering after the cupcake liners are removed what the consistency is like. Would it be possible to stack them like pryamid sort of and then top with sauce or would they likely crumble apart April 16, 2015 at 8:50pm Reply

    • Jaclyn: I probably wouldn’t recommend stacking them, they would probably flatten and stick. I hope you try them though! May 17, 2015 at 10:38am Reply

  • kim: Hi,
    Can someone please tell what are Graham biscuits, and a substitute for those biscuits?
    I am in Australia, and we don’t sell them here.
    Thanks, the cupcakes look delightful, can’t wait to try them.
    Kim :) April 27, 2015 at 4:41am Reply

    • Jaclyn: Digestive biscuits would make a good substitute. I hope you love these! April 27, 2015 at 9:46am Reply

  • Susan: Hi Jaclyn
    I am from Australia and was wondering if you knew of a substitute for Graham crackers here in Australia. April 29, 2015 at 1:14am Reply

    • Jaclyn: I’ve heard before that the best substitution is digestive biscuits. April 29, 2015 at 5:56pm Reply

    • Natalie: A similar substitution in Australia would be Granita biscuits. March 1, 2016 at 7:26pm Reply

  • Gina: Can you use a cooking spray, i.e., Pam, Baker’s Spray etc. in lieu of paper liners? April 29, 2015 at 3:42pm Reply

    • Jaclyn: I wouldn’t recommend it because they might be too hard to remove from the baking pans and fall apart in the process. April 29, 2015 at 5:53pm Reply

  • vov: These look delicious. Can they be made in advance and frozen? And if so with or without the topping? April 30, 2015 at 7:15am Reply

    • Jaclyn: I haven’t tried yet but generally cheesecake always freezes well so I imagine they should. We always just finish them off or give them away :). I would definitely freeze them without the topping added. May 2, 2015 at 10:53am Reply

  • Kathy Norton: I find your comment about foil liners very confusing. I make mini cheesecakes all the tine and ALWAYS use foil liners and sans the paper ones(which are there to keep them from sticking together) I have never had mine taste like foil and never had anyone comment about them tasting like foil. The one time I tried it in paper because I had no foil ones they were awful! The paper stuck to every little bit and it was impossible to peel it off to eat them. April 30, 2015 at 7:42am Reply

    • Jaclyn: I think it’s because they didn’t have a paper liner in them, I kind of wonder if it was just a mishap and they somehow left them out. I think the reynolds foil liners should be just fine though. May 2, 2015 at 10:51am Reply

  • Jane: Hi Jaclyn
    I love your blog, the recipes are great!
    I an going to be making the cupcakes tomorrow. I am not normally a cupcake baker so my question is how much batter do I put in each, about a 1/4 cup or 3/4 cup …?
    I don’t want to waste the batter and have the. Overflow nor do I want to put too little so there is not enough yummy chhesecake. Any help would be appreciated. Thanks so much you are wonderful! May 4, 2015 at 9:22pm Reply

    • Jaclyn: I’m so sorry for the late response!! I can’t exactly remember how much it was but my guess is about 1/4 cup. June 2, 2015 at 8:03pm Reply

  • Ethel Robinson: Do you use the mini muffin tins to get the 24 yield? I would think so but I just wanted to make sure. Thanks! I can’t wait to make them for a benefit bake sale this week May 5, 2015 at 11:33am Reply

    • Jaclyn: These are regular size cupcakes, sorry for the confusion! May 5, 2015 at 11:15pm Reply

  • Ashley: Quick question: I see the recipe makes 24 mini cheesecakes and I’m assuming that each of the sauce toppings would make enough for all 24. I’m making this for family this weekend and I’d like to split the toppings so we get the best of both worlds! Halving the sauce recipes should not be a problem, right? Anybody tried it? May 5, 2015 at 3:35pm Reply

  • Darleen: Made this, my caramel sauce taste terrible!
    I did wait until it got to a dark ember color. Thinking maybe I should have stopped earlier.
    I won’t attempt the sauce again. It was a bit runny. Would rather go buy it. Good thing I made this the day before the party. May 23, 2015 at 5:45pm Reply

  • Lisa stevenson: I have made these on several occasions for parties. They are so easy to make and go down a real treat! I have tried various toppings including lemon curd which was a nice alternative June 13, 2015 at 1:21pm Reply

  • Kay: Just to be clear, does 4(8 oz)pkg cream cheese mean that you have to use 32oz of cream cheese? This looks absolutly delicious and i want to make it, like, RIGHT NOW!! June 14, 2015 at 10:11pm Reply

    • Jaclyn: Yes but you could definitely half the recipe which I do sometimes when I don’t need that many. June 15, 2015 at 1:31pm Reply

  • karen: Is the recipe calling for 4 8 oz pkgs of cream cheese? June 26, 2015 at 11:25am Reply

    • Jaclyn: Yes, it is a lot but that’s the correct amount. You could easily half the recipe though. June 26, 2015 at 2:50pm Reply

  • Caitlin: Thank you for this keeper of a recipe! I found it on interest. I have made these twice in the last two weeks with caramel sauce and a mixed berry sauce. They are so incredibly easy and completely divine. I wanted to ask how long you would recommend I bake it for if I were to use this recipe for one large cheesecake? June 28, 2015 at 4:48am Reply

    • Jaclyn: Probably about 1 hr and 15 (just my guess based on a classic cheesecake), in a water bath. I’m glad you like the recipe Caitlin! June 29, 2015 at 10:51pm Reply

  • Diane: These cupcakes look amazing. I plan to make 24 using mini cupcake tins. How long would you recommend to bake. Thanks so much! Diane August 20, 2015 at 12:20pm Reply

  • Venus28: I usually refrain from making any cheesecake desserts myself because I usually overcook it but this recipe was fantastic!! Made it last month and planning to do the same this coming weekend! Thank you! September 11, 2015 at 5:58am Reply

  • Evelien: I have made this into a “normal” sized cake a few times. works well and always a great hit! September 24, 2015 at 1:34pm Reply

  • Elize: Hi Jaclyn, Thanks for sharing your recipe with us, too bad re the foil moulds but the lined mini cheese cakes look perfect with the straight sides. Would love to bake them another topping condensed milk with lemon juice on top, what a serving! A good dollop of lemon milk topping with perhaps a thin sliver of lemon slice for garnish or just a little wedge. Kind regards – go well. October 7, 2015 at 6:55am Reply

  • Nancy: Do you use mini cupcake pan or regular cupcake size pan? October 9, 2015 at 8:19pm Reply

    • Jaclyn: These are regular size. October 10, 2015 at 12:49am Reply

  • suhyun yun: Wonderful recipe and pictures! May I aske what camera did you use? November 3, 2015 at 8:27am Reply

    • Jaclyn: Thanks! I use the Canon Rebel 5D Mark III with a 100mm 2.8 Macro lens. November 3, 2015 at 3:02pm Reply

  • Carmen: can this recipe be used in mini muffin tins? November 5, 2015 at 7:34am Reply

  • Katie: These look amazing! How long do I need to bake if I do a mini cupcake version? Thanks! November 19, 2015 at 4:06am Reply

  • Kelsey Schwartz: I love these so much! I am obsessed with the heavy cream and sour cream added in the batter, so I tried to make a whole cheesecake with the recipe, and I couldn’t get the center done without burning the edges. Do you have a recommendation for bake temp and time for a full size cheesecake with this recipe? If I remember correctly I did 325 for 55 minutes. (I may be a little off, though). November 27, 2015 at 11:32am Reply

  • Tansy: These look perfect!! Can I make ahead with the salted caramel Topping and then freeze for a later date?? November 30, 2015 at 8:51am Reply

  • Lynn: Are these regular sized cupcakes or mini? Going to make tomorrow, look lovely December 1, 2015 at 7:49pm Reply

  • Jackie: I have made this recipe 3x’s in 3 weeks! My family Loves it! For Thanksgiving they didn’t last! Now I have turned it into a cheesecake pie! The 1st time I used the cooking time for the cupcakes so it was a bit raw but still Delicious! I bought the premade graham cracker bottom! (I cheated still, Wow! But the cupcakes always come out fantastic just ask ur #1 fan…my son! I see this recipe is a few years old, have u made any other fantastic desserts??? Thank u! December 6, 2015 at 4:19pm Reply

  • Marjan: Hi Jaclyn,

    Made these cupcakes for a friends birthday recently and they were a huge hit! Everyone loved the cupcakes! Followed your recipe exactly as stated! Looking forward to trying more of your recipes. :) December 16, 2015 at 9:03am Reply

  • SarahB: This is by far the best and most popular dessert I’ve ever made. The strawberry topping is wonderful but the salted caramel dripped down the sides and made a mess.

    A hint for people trying this recipe for the first time: make sure the graham crust crumbs are flat in the cupcake holder and I under baked them by a couple minutes because they got too well done when you bake them then fill them and re-bake them. Maybe it’s my oven but that’s what I have to do. December 17, 2015 at 4:29pm Reply

  • Sandra: Hello, I just made the Salted Caramel Cheesecake cupcakes. To hot to try! Question for you; I wasn’t sure if these were mini or large paper cups? I did use the mini and they are not as formed as tight as yours are. Can you tell me if you put them in the paper liners and then the metal cupcake pan? December 17, 2015 at 9:47pm Reply

  • Francisca: Lovely photos and I am sure that the cupcakes are lovely too, I haven’t tried them yet, only a pity you don’t use metric measurements because they are so much more accurate than cups…. I just can’t understand why people use cups as they will give a different recipe everything you make it. If you use scales, and they are so cheap nowadays, you get exactly the same result! December 26, 2015 at 4:05pm Reply

  • Arul Jothi: Thank you for sharing. I baked this delicious cheesecake cupcake. It’s soft n awesome taste. My hubby and sons love it. I can’t resist eating it. But , I did not use caramel or strawberry for the topping. I used chocolate topping time I will try the strawberry topping. Thank you so much. With lots of love ; Jothi. January 7, 2016 at 8:36am Reply

  • Nikki: Made these yesterday and they were amazing!! I couldn’t believe how good homemade caramel was. My daughter was eating spoonfulls of it!! January 8, 2016 at 11:50am Reply

  • Stephanie Michiyo: This recipe is amazing – both the cheesecake and caramel instructions are easy to follow. I made half of them in mini muffin tins and half using heart shaped silicon cupcake liners. The salted caramel sauce perfectly compliments the rich, smooth cheesecake. I can confirm that these freeze very well! March 18, 2016 at 1:21pm Reply

  • Tehya Kiche: Hello. Preparing and storing (even for a couple of hours) from starters to desserts and edibles in between that are sour or tangy a metal utensil isn’t a good idea. All metal containers – pot, bowl, baking pan, foil will “corrode/tarnish” when in contact with something sour/tangy causing the contents to absorb what’s given off. I know this from my sister’s experience: She prepared (on the eve of her 21st birthday) an enormous quantity of pineapple cheesecake in a large metal baking pan and put it into the refrigerator overnight. It had to be thrown out the next morning. I prepare food in metal utensils but will always store the leftovers in a glass dish. I hope this is useful information. April 1, 2016 at 6:27pm Reply

  • Tehya Kiche: Oh, the cheesecake with the salted caramel topping is divine. My daughter will eat anything, if it has or is topped with caramel. April 1, 2016 at 6:34pm Reply

  • Tylee Hansen: OH my goodness! I made these yesterday for my husband’s birthday and they turned out amazing! This was my first time ever making cheesecake so I was happy that the recipes are so easy to follow. I made both the caramel and berry topping (I used rasberries instead of strawberries because I already had some). Both turned out great! I was also surprised at how easy the caramel sauce was to make, and it was sooo good and soft. Will definitely be making these again. Thanks so much for the recipe!! April 5, 2016 at 3:46pm Reply

  • Wendy: Silly question and I didnt read allllll these comments to see if it was already asked and answered so my apologies if Im repeating. Is it four 8 oz bars of cream cheese or 4 oz of cream cheese? April 11, 2016 at 1:57pm Reply

  • Debbie Richnak: How did you get the carmel on the cheesecakes to look so nice on the top? When I made mine, the carmel oozed off. How much carmel do you think you would put on a mini cupcake? May 25, 2016 at 9:37am Reply

  • yanelish parker: hello! quick question! i made these a while ago and i think i read the amount of cream cheese needed and used less, they came out delicious and couldnt wait to make them again, this time i used 2 lbs of cream cheese or 4 (8 oz) pckgs and i have way too much batter. is the 2 lbs correct or did change you change it? they are in the oven now so i havent had a chance to try them yet. thanks in advance! I love your site! May 29, 2016 at 8:52pm Reply

  • Kathryn: Hello, I stumbled across your recipe on Facebook. But, I have quick question, the recipe calls for 3 tbsp of granulated sugar and 1 1/2 cups of granulated sugar which both are the same ingredient just two different measurements. Is that correct or is one supposed to brown sugar? June 29, 2016 at 5:46pm Reply

    • Emily: This is correct…if you read the recipe the 3 tbsp of sugar are for the graham cracker crumbs and 1 1/2 cups is for the cheesecake filling. :) September 13, 2016 at 12:55am Reply

  • RF: I’m from New Zealand; I don’t know how big your packages of cream cheese are. Do you mean 4 packages will come to 8 oz, or do you mean 4x 8oz packages? July 2, 2016 at 8:51pm Reply

  • Rhea: Hello,

    Are the foil liners you used pre-lined with paper? I bought the line foil liners for this…didn’t read your comment before.🙈 July 3, 2016 at 3:11pm Reply

  • Joan: What is a graham cracker? July 10, 2016 at 5:17pm Reply

  • Karen: these look soooo cute and amazing! I’m going to try them today actually! just a quick question, the ingredient list calls for 4 8oz of cream cheese. so 32oz all together!? just want to double check! for some reason that seems like a lot plus the sour cream! I just don’t want to ruin them!

    they are so freaking cute though! these would look so cute in a teacup at a bridal or baby shower! thank you so much for the recipe! it’s so hard to find a decent one! August 28, 2016 at 8:11am Reply

  • Andrea: These turned out amazing! I made them gluten free by using gluten free graham crackers and an all purpose gluten free flour. They were delicious! Thanks for sharing the recipe! September 4, 2016 at 7:23am Reply

    • Jaclyn: I’m glad they turned out amazing! September 7, 2016 at 10:27am Reply

  • Michele: When you cool them for an hour before refrigerating, do you remove from the muffin pan first? Or do they cool in the pan? September 4, 2016 at 10:25am Reply

  • Emily: Jaclyn – I just made these tonight after much procrastination and delay…I have a busy three year old and a 3 month old. My fianceé loved them…I have yet to try. I do love the caramel sauce though! Burned it on the first attempt but just wasn’t paying enough attention. I know I’ll have a ton of caramel sauce leftover, and I know it keeps in the fridge for a couple weeks, but I wondered if you had any experience freezing it? Thanks so much! September 13, 2016 at 12:52am Reply

  • Victoria: Do you think I would be able to make these without cupcake liners, or would they be too difficult to get out of the pan? I will make a trip to the store if need be, so I won’t be making them until I know for sure – it would be a shame to ruin them… September 30, 2016 at 3:14pm Reply

  • Brenda Lowe: These are SO delicious! I made them for a birthday party a couple years ago and my 16 year old just requested them tonight for no reason! Thanks for the recipe…YUMMMMM November 2, 2016 at 5:55pm Reply

  • Rob: Hi. I’m wondering if these could be frozen after being made, as they’d be a good idea for a Christmas treat exchange… November 20, 2016 at 1:48pm Reply

    • Jaclyn: Yes these should freeze well. Cheesecakes generally freeze okay. November 20, 2016 at 9:37pm Reply

  • Kristen Ouellette: Jaclyn! I can NOT wait to try your recipe! These look amazing and so, so simple!

    Question though:

    If I made these tonight, could I store them in the fridge (covered) until Thursday? Or would it be best to make them tomorrow so they will be in the fridge for less than 24hrs?

    Thanks in advance! November 22, 2016 at 4:39pm Reply

    • Jaclyn: Either would be fine, they store well for a few days in the fridge (in an airtight container), just wait to add the tipping until ready to serve. I hope you love them! November 22, 2016 at 7:39pm Reply

  • Tania: I tried the cupcakes … turned out great!! InstwD of caramel or fruit topping i did chocolate ganache with pecans and caramel drizzle

    However just wondering if I wanted to use the same recipe to make a giant cheesecake .. how much time should I bake it for?? November 27, 2016 at 9:46pm Reply

  • Tania: Can I please know if I was to bake these cheesecake in a regular cheesecake pan .. how long do I need to bake it November 29, 2016 at 5:18pm Reply

  • Elizabeth: Is the sour cream needed in this recipe? I really don’t like it and was wondering if I would replace it with the same amount of cream cheese or heavy cream? December 4, 2016 at 8:01pm Reply

  • Kristen: Hi! These look amazing!! I am hosting a white elephant at my house this weekend and am wanting to merge your santa hat cheesecake bites with these! I love the santa hats but dont want to add the extra white chocolate. Im wanting to do the oreo crust of the other recipe but the filling of this recipe. Would I cook everything the same as this one and just substitute the graham cracker crust for the oreo?? I figured Id use 2 cups of oreos instead of 2 cups of graham crackers and then follow everything from this recipe. Thanks so much!! December 15, 2016 at 10:28am Reply

  • Courtney F: Hi! I just wanted to say that I tried these and they turned out great! Here is a link to the picture of the ones I made.

    I shared it on Reddit and everyone loved it, credit went to you of course :) January 9, 2017 at 8:16am Reply

    • Jaclyn: Thanks for the shoutout Courtney – Gad you loved them! January 13, 2017 at 3:15pm Reply

  • Rene: This recipe is AMAZING!!! I’ve made it twice in the last week and its been a hit both times. I’m making it again tonight to take to my coworkers tomorrow! Thank you for sharing! February 7, 2017 at 6:00pm Reply

  • Beverly: Made 1/4 recipe yesterday to see if they’d work for rv club potluck. Didn’t have graham crackers so used Biscoff cookies, which didn’t need sugar. I had Reynolds foil cupcake liners, used small glass to tap crumbs into liners. Have a round muffin dish that makes 6 in a portable convection oven. Baked for 18 minutes but 2 started to crack so 17 would be better. I had part of a jar of caramel sauce from Trader Joes that worked well. Will try strawberry next. They turned out great, cute. Foil came off easily and the Biscoff crust was crunchy and perfect. We loved them! I’m sure friends will too! April 8, 2017 at 6:08pm Reply

  • Beverly: Made 1/4 recipe. Biscoff cookies for crust. Had right amount of filling and crust for 6. Caramel sauce from Trader Joes was ok. Strawberry sauce next time. Going to make for rv group potluck. Used Reynolds foil baking cups, no sticking and looked and tasted great. Thanks April 9, 2017 at 9:27am Reply

  • Amy: Hi There! These look great! Wondering if this recipe transfers to a whole cheescake rather than cupcakes? June 5, 2017 at 12:47pm Reply

  • josie: Hi!! i was wondering if i can make this recipe but in a bigger pan, rather than making them in a muffin pan. They look amazing!!!!! August 22, 2017 at 2:35pm Reply

  • Brad: I love this recipe. Been making it for a couple of years now. I make these for my family on their birthdays and they love them. Thank you, never disappointed. August 26, 2017 at 10:04pm Reply

    • Jaclyn: What a compliment! So glad they are loved by you and your family! August 31, 2017 at 10:10am Reply

  • Vanessa: Thank you for sharing this. It’s been my go to cheese cake recipe. I’ve used it with a variety of frosting and crust. My husband’s favorite cheesecake is with a cinamon toast crunch crust with vanilla Swiss meringue frosting. My daughter’s birthdays coming up and I’m going to try you’re caramel sauce:)
    PS. Speaking of my daughters birthday, every year I make your pumpkin chocolate chip cookies since she’s a fall baby and everybody loves it. I first made them when she turned 1 and this year she’s turning 5! Thank you for sharing your wonderful recipes that our now a part of my family’s celebrations! October 15, 2017 at 11:53pm Reply

    • Jaclyn: So glad to be a part of the celebrations! Thanks Vanessa! October 16, 2017 at 4:03pm Reply

  • martin huang: i shared this recipe with my son, he make this for me. :) Training to be a cook October 16, 2017 at 8:07am Reply

  • Crystal: I’ve made these cupcakes probably a dozen times and every time they are a HUGE hit. Favorite cheesecake recipe for sure. One question though! I’d like to make a full cheesecake and not cupcakes (which I’ve never done before). I’m afraid to try someone else’s cheesecake recipe because this one is so good. If I use the same amount of ingredients, do you think it will make a regular sized cheesecake? October 26, 2017 at 8:46am Reply

  • Mary: Made these for a lunch I had for about 20 women….everyone loved the taste of them…however the cupcake liners stuck…any advice November 10, 2017 at 8:53pm Reply

  • Rhonda Jones: I do quite a bit of catering and professional cakes. I actually made tiny cupcakes from this for a special party. I’ve tried dozens of recipes, by far this was the least complicated and the best! It will now be my cheesecake personal favorite! The smoothest cheese cake ever… the taste was phenomenal !
    I’ll be using this for Christmas.
    I did choose to use real caramel melted for the top sprinkled with kosher salt…OMG! perfection! November 16, 2017 at 1:57pm Reply

    • Jaclyn: So glad to hear this Rhonda! November 21, 2017 at 11:37am Reply

  • Mallory: Hello! I love this recipe! I make it every year for thanksgiving and I have made them for a baby shower and a bridal shower! Yum! I do have a question! I was wondering if you knew if I could make the filling tonight and store it in the fridge (in a ziploc) and make the crusts tonight, then tomorrow evening, when I get home from festivities, fill the crusts and bake them? Because I need them for Friday evening, but I feel like if they sit too long in the refrigerator, baked, the crust starts to get soggy and they don’t taste so fresh! November 22, 2017 at 2:56pm Reply

  • Mary Beth Edwards: FABULOUS!!!! Thank you! I have tried and LOVED so many of your recipes. Keep up the good work!!! November 28, 2017 at 7:47pm Reply

    • Jaclyn: Glad you liked them Mary Beth! Thanks for your review! November 28, 2017 at 9:42pm Reply

  • Stephanie: These look amazing! Do you think it’s possible to make these in the mini muffin pans? I wanted a bite sized dessert for our Christmas party this year. December 18, 2017 at 7:17pm Reply

    • Jaclyn: Yes definitely you’ll just need to cut the baking time back. Hope everyone enjoys! December 18, 2017 at 9:20pm Reply

  • Stephanie: How long would you suggest cooking them for? I seriously can’t wait to make them! December 23, 2017 at 7:47am Reply

  • Kaylee: I made these for a dinner for a church function a few years ago and this has since been my go to cheesecake recipe. So yummy and easy to make! Thank You! March 11, 2018 at 11:47am Reply

    • Jaclyn: So glad you like them – thanks Kaylee! March 12, 2018 at 10:28am Reply

  • Barb: Such a good recipe I haven’t bothered trying any others :) Making them again for a bake sale this week to support my son and daughter in laws adoption fund. Thank you! April 2, 2018 at 5:58pm Reply

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