These baked cheese cupcakes are creamy, light, and perfectly balanced between sweet and tangy. Inspired by classic New York–style cheesecake, they deliver a smooth and velvety texture without feeling heavy. Each cupcake is individually portioned, making them elegant, convenient, and ideal for celebrations or everyday treats.
Why You’ll Love This Recipe
These cheese cupcakes are easy to prepare yet look and taste bakery-worthy. They bake at a low temperature without a water bath, resulting in a smooth surface and delicate crumb. The flavor is rich but not overpowering, with yogurt and lemon juice adding a gentle freshness. Since they are made in cupcake form, they chill faster, serve beautifully, and store well.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Biscuit base
240 g digestive biscuits, finely crushed (about 16 biscuits)
110 g unsalted butter, melted
Cheesecake batter
400 g cream cheese, softened at room temperature
200 g plain yogurt, unsweetened, room temperature
67 g granulated sugar (about 1/3 cup)
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons plain flour
1 1/2 tablespoons freshly squeezed lemon juice
Directions
Crush the digestive biscuits into fine crumbs using a food processor or by sealing them in a bag and rolling with a pin. Transfer the crumbs to a bowl, add the melted butter, and mix until the texture resembles wet sand.
Line a standard cupcake pan with 12 cupcake liners. Spoon about 2 tablespoons of the biscuit mixture into each liner and press firmly using the base of a small glass. Place the pan in the refrigerator while preparing the filling.
In a large bowl, whisk the softened cream cheese, plain yogurt, granulated sugar, and vanilla extract until smooth and velvety. Add the lemon juice and mix until just combined.
Lightly beat the eggs in a separate bowl, then gently whisk them into the cheese mixture on low speed until just incorporated. Do not over-mix.
Sift the flour over the batter. Switch to a spatula and gently fold until the flour is fully incorporated and the batter is smooth.
Spoon the cheesecake batter over the chilled biscuit bases. Use a spoon or pastry brush to fill the sides of the liners and level the tops for an even finish.
Bake in a preheated oven at 150°C for about 17 minutes. The centers may look slightly soft, which is ideal.
Turn off the oven, open the door slightly, and leave the cupcakes inside for 5 minutes. Remove and allow them to cool completely at room temperature before transferring to the refrigerator to chill for at least 5 hours or overnight.
Servings and timing
Servings: 12 cheese cupcakes
Prep time: 20 minutes
Bake time: 17 minutes
Chilling time: 5 hours
Total time: approximately 5 hours and 37 minutes
Variations
For a lighter sweetness, reduce the sugar to 50 g without affecting texture.
Add finely grated lemon zest for a brighter citrus flavor.
Replace digestive biscuits with graham crackers or tea biscuits for a slightly different base.
Top with fresh berries, fruit slices, or a light fruit glaze just before serving.
Storage/Reheating
Store the baked cheese cupcakes in an airtight container in the refrigerator for up to 4 days. Keep them well sealed to prevent them from absorbing other odors. These cupcakes are best enjoyed chilled and do not require reheating.
FAQs
Can I make these cheese cupcakes ahead of time?
Yes, they are ideal for making a day in advance, as chilling helps the texture set beautifully.
Why must the ingredients be at room temperature?
Room temperature ingredients blend smoothly and prevent a lumpy or curdled batter.
Can I bake these without a water bath?
Yes, this recipe is designed to bake evenly at a low temperature without a water bath.
How do I prevent cracks on the surface?
Avoid over-mixing after adding the eggs and do not over-bake.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor.
Why do the centers look slightly underbaked?
They will firm up as they chill, resulting in a creamy interior.
Can I make these by hand without a mixer?
Yes, as long as the ingredients are well softened, the batter can be whisked by hand.
Can I freeze baked cheese cupcakes?
Freezing is not recommended, as it may affect the creamy texture.
What toppings work best with these cupcakes?
Fresh berries, sliced fruit, or a light fruit compote pair well.
How long should they chill before serving?
A minimum of 5 hours is needed, but overnight chilling gives the best results.
Conclusion
These baked cheese cupcakes are a simple yet elegant dessert that combines smooth creaminess with a delicate biscuit base. Perfect for celebrations or quiet indulgence, they offer all the satisfaction of a classic cheesecake in a beautifully portioned form. Once chilled and set, each bite is rich, balanced, and irresistibly comforting.
These baked cheese cupcakes offer all the creamy richness of a classic cheesecake in an elegant, individually portioned form. With a buttery biscuit base and smooth cheese filling, they are lightly sweetened and finished with a fresh tang from yogurt and lemon juice.
Author:Sophia
Prep Time:20 minutes
Cook Time:17 minutes
Total Time:5 hours 37 minutes
Yield:12 cheese cupcakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
240 g digestive biscuits, finely crushed (about 16 biscuits)
110 g unsalted butter, melted
400 g cream cheese, softened
200 g plain yogurt, unsweetened, room temperature
67 g granulated sugar (about 1/3 cup)
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons plain flour
1 1/2 tablespoons freshly squeezed lemon juice
Instructions
Crush the digestive biscuits into fine crumbs and mix with melted butter until it resembles wet sand.
Line a cupcake pan with 12 liners. Spoon about 2 tablespoons of the biscuit mixture into each and press firmly. Chill while making the filling.
In a large bowl, whisk cream cheese, yogurt, sugar, and vanilla until smooth. Add lemon juice and mix just until combined.
Lightly beat the eggs, then gently whisk into the cheese mixture. Avoid over-mixing.
Sift in the flour and gently fold with a spatula until just incorporated.
Spoon batter over the biscuit bases, filling each liner and smoothing the tops.
Bake at 150°C for 17 minutes. The centers may appear soft; this is ideal.
Turn off the oven, crack the door open, and leave the cupcakes inside for 5 minutes.
Cool completely at room temperature, then refrigerate for at least 5 hours or overnight.
Notes
Reduce sugar to 50 g for a less sweet version.
Add lemon zest for extra citrus aroma.
Use graham crackers or tea biscuits instead of digestives for variation.
Top with berries, fruit compote, or glaze before serving.
Store airtight in the fridge to prevent odor absorption.
