Say Cheese!…Cake Cups

I started getting tired of making an entire cheesecake. First of all, I’ll eat too much of it, and second of all, well, I’ll eat too much of it!

This recipe is a basic cheesecake recipe halved. It makes 12 cupcake-sized cheesecakes, and cooks in half the time. It’s easier to share, not as heavy, and certainly less calories at the end of the day.


Cheesecake filling:

  • 2 blocks of cream cheese, softened
  • 12 Nilla wafers
  • 1/2 cup of white sugar
  • 2 eggs, room temperature
  • 2 tsp of vanilla
  • 1/2 tsp lemon juice

Cheesecake filling:

  • 8 oz sour cream
  • 1 tsp vanilla
  • 1/2 tsp lemon juice
  • 1/4 cup of white sugar


Preheat oven to 350 degrees. Place cupcake liners in a cupcake pan. Use a hand mixer to cream together cream cheese and sugar in a bowl. Add eggs one at a time. Add vanilla and lemon juice and finish mixing.

I usually put the filling into a four cup Pyrex to make it easy to pour into the pan. Place a Nilla wafer on the bottom of each cupcake liner. Fill each liner with the cheesecake filling. Cook for about 20 to 25 minutes. (You will smell when it is done around that time.)

While the cheesecake is cooking, make the filling. Mix all the ingredients in a bowl. Once you remove the pan from the oven, spoon enough topping over each cheesecake to cover the tops completely. Put the pan back into the oven for five more minutes.

Take the pan out of the oven and completely cool before refrigerating. That’s it! Of course, you can change the topping to cherries, chocolate, etc. Whatever floats your boat. These are quick and easy and are better made a day in advance (just like any other cheesecake).


Try this for your favorite sweetie for Valentine’s Day. They’re so easy to make, even little children can help make them.



2 thoughts on “Say Cheese!…Cake Cups

  1. My daughter told me today how much her family loved them! I was so happy. I think the sour cream topping really makes it.

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