If you’re a fan of creamy, indulgent desserts, these Cheesecake Cupcakes are about to become your new favorite treat! With a rich brownie bite crust and a smooth, velvety cream cheese filling, these mini cheesecakes are the perfect combination of flavors and textures. Best of all, they’re no-bake, making them an easy and convenient dessert for any occasion. Whether you’re hosting a party or simply treating yourself, these Cheesecake Cupcakes are sure to impress. Let’s get started!

What You’ll Need

Ingredients

• 2 bar (8 oz) cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup whipping cream
• 2 tbsp powdered sugar
• 12 Brownie bites for the crust

Equipment I Used

• Stand Mixer
• Silicone spatula
• Measuring Spoon
• Muffin Pan

How to Make It

Prepare the Crust

Start by lining a muffin tin with paper cupcake liners. Press one brownie bite into the bottom of each muffin cup to form the base. Make sure the brownie bite is evenly pressed to cover the entire bottom.

Make the Cream Cheese Filling

In a large mixing bowl, combine 2 bars (8 oz each) of softened cream cheese and 1/3 cup of granulated sugar. Using a stand mixer on medium speed, beat the mixture for at least 5 minutes until it’s smooth, creamy, and fully incorporated. Make sure to scrape down the sides of the bowl a few times during mixing to ensure everything is well blended.

Whip the Cream

In a separate bowl, pour in 1 cup of cold whipping cream. Add 2 tbsp of powdered sugar and 1 tsp of vanilla extract. Use an electric mixer or a hand whisk to whip the cream until stiff peaks form. The whipped cream should be light, fluffy, and able to hold its shape.

Combine the Mixtures

Gently fold the whipped cream into the cream cheese mixture using a spatula, or you can use the stand mixer on the stir (lowest speed) setting. Mix just until fully incorporated, being careful not to overmix. The result should be a smooth, airy cheesecake filling.

Assemble the Cupcakes

Spoon the cream cheese mixture over the brownie crusts in each muffin cup, filling each cup to the top. Spread the mixture evenly with a spatula or the back of a spoon.

Tip: For a neater finish, you can use a piping bag to fill the cupcakes, which helps ensure even distribution and a smooth top.

Garnish

Garnish the tops of the cheesecake cupcakes with a dollop of additional whipped cream and a cherry or your favorite topping. This adds a decorative touch and extra flavor.

Chill the Cupcakes

Place the muffin tin in the refrigerator and allow the cupcakes to chill overnight. This chilling time allows the cheesecake filling to set and develop its flavor.

Note: It’s important to resist the temptation to dig in right away—waiting overnight will make the cupcakes 100 times better as the flavors meld and the texture fully sets.

Serve and Enjoy

Once fully chilled, remove the cheesecake cupcakes from the muffin tin and peel off the paper liners. Serve them as a delightful dessert, perfect for any occasion.