With my mom being the big “Pinterest Fanatic,” I update my Pintrest Boards.  I ran across this delicious looking recipe for cheesecake cupcakes.  These are not cake cupcakes, but rather mini personal cheesecakes.  This recipe is by Cooking Classy.  The next step is finding an occasion to bake for.  Ironically, I was attending a potluck luncheon this week.  I bet you can guess what I signed up to bring!

The recipe is easy, but a lot of work!  Thankfully, I had my thinking cap on and purchased the cream cheese while on my lunch break and left it out of the fridge to soften.  By the time I got home I was ready to start baking.  The recipe says it makes 24 cupcakes, but it made 36 cupcakes.  Maybe my crust was a bit too thick.  But I definitely have left overs!  I froze some for a rainy day.  I made the cheesecake cupcakes and sauces the night before, storing separately.  The next morning, I assembled them.  I was sure to complete a “quality control” check too.  I wanted to ensure I was bringing good eats to the potluck!

The cheesecake cupcakes were a HUGE hit!  Everyone especially loved the salted caramel topping.  A friend of mine said it tasted like Werther’s Original Caramels.  Therefore, I thought it was appropriate to rename these “OMG” Cheesecake Cupcakes.  I am pretty sure that was everyone’s tasting expression.

Even though there are slightly labor intensive, I highly recommend this recipe for any potluck or group gathering.  You will not regret it!

For those of you that know me, who knows when I’ll be making and bringing these amazing cupcakes to your next gathering!


“OMG” Cheesecake Cupcakes

Recipe Source: Cooking Classy


Cheesecake Cupcakes {with Strawberry or Salted Caramel Topping}

Cheesecake Cupcakes



  • 2 1/4 cups finely crushed graham crackers
  • 3 tablespoons granulated sugar
  • 6 tablespoons salted butter, melted


  • 4 (8oz) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream


Preheat oven to 350 degrees.


  •  In a mixing bowl, whisk together crushed gram crackers with 3 tablespoons granulated sugar.
  • Pour in melted butter and stir mixture until evenly coated.
  • Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping tablespoon to each.
  • Press mixture into an even layer.
  • bake in preheated oven 5 minutes
  • Remove from oven and allow to cool while preparing filling.


  • In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 tablespoons 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 scraping 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 about 30 times to release some of the air bubbles.
  • Divide mixture among muffin cups filling each up nearly full
  • Bake in preheated oven 20-23 minutes, centers should still jiggle slightly, don’t over bake (if they begin to crack they are start 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 and strawberry sauce.
  • Store in an airtight container in refrigerator or freezer.

Strawberry Sauce


  • 1 lbs fresh strawberries, rinsed and dried
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh lime or lemon juice


  • Combine all ingredients in a food processor and pulse until well chopped and mixture is beginning to break down and liquefy.
  • Transfer to an airtight container and chill 30 minutes or until ready to serve

Carmel Sauce


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


  • Gather all your ingredients and have them nearby read 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 dark amber color, carefully swirling pan occasionally.
  • Once mixture reaches 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 mixtures is smooth
  • Allow caramel to cool serve minutes then pour into a glass jar to cool.
  • Sprinkle lightly with sea salt after spoon caramel over cheesecake.