Caramel Swirl Cheesecake Cupcakes


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Caramel Swirl Cheesecake Cupcakes | get the recipe now at

Caramel Swirl Cheesecake Cupcakes start with smooth and creamy cheesecake over a simple graham cracker crust, then they are topped with a swirl of caramel sauce just before baking.

Do you remember when I promised you a dessert worthy of that Vanilla Bean Salted Caramel Sauce? This is it.

For an extra special dessert, I topped the last two “leftover” cupcakes with a generous drizzle of warm caramel just before serving. (I wish I’d thought of that earlier! I highly recommend doing that with ALL of them.)

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Caramel Swirl Cheesecake Cupcakes | get the recipe now at

Side note: Is there ever really a “leftover” dessert? I typically look forward to that last serving and stash it away for an afternoon snack later in the week. So, does it truly count as a leftover? These are the food things that I ponder late at night.

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Caramel Swirl Cheesecake Cupcakes

Smooth and creamy Caramel Swirl Cheesecake Cupcakes with a simple graham cracker crust, topped with a swirl of caramel before baking.
Prep Time: 20 minutes
Cook Time: 27 minutes
4 hours
Total Time: 4 hours 47 minutes
Servings: 24 cupcakes


  • cups graham cracker crumbs about 10 crackers worth (gluten free crackers work fine)
  • ¼ cup butter melted
  • ¼ cup light brown sugar
  • 24 ounces cream cheese
  • ¾ cup sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • Homemade Caramel Sauce or Vanilla Bean Salted Caramel Sauce


  • Preheat oven to 325°F. Mix together the graham cracker crumbs, brown sugar and butter. Scoop 1 tablespoon of the crust mixture into the bottom of each cupcake liner. Press down the mixture with a small measuring cup or the bottom of a drinking glass. Bake for 5 minutes and then remove from the oven.
  • Beat the cream cheese until it is smooth. Add the sugar and beat for about a minute to combine. Add the vanilla and then the eggs, one a time. Beating until the mixture is smooth again between each egg. Scoop 3-4 tablespoons of the filling over the slightly cooled crusts. Smooth slightly or tap the tray to spread across the crusts. Drizzle 1 teaspoon of caramel over the top of each cupcake and then swirl lightly with a toothpick.
  • Bake for 22 minutes and then remove from the oven. The cupcakes will be puffy and rounded when you remove them from the oven, they will sink as they cool. Let cool at room temperature for about an hour. Then transfer to the refrigerator and chill for at least 4 hours. Drizzle with warm caramel sauce just before serving, if desired. Enjoy!


If you are looking for a gluten free alternative or simply something a little different, this almond crust would work beautifully as well.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 5-10-13 – recipes notes updated 6/17/22}

ONE YEAR AGO: Roasted Potatoes, Brussels Sprouts, Peppers, and Bacon
TWO YEARS AGO: Mini Smoked Corn Dogs {gluten free and traditional recipes}
THREE YEARS AGO: Blueberry Banana Kale Smoothie

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Becki's Whole Life says

    Wow, they look delicious. Salted caramel is such a great combo and well, lets be honest – you could put anything in cheesecake and it would taste great – LOL. Plus, I love anything with a graham cracker crust – my favorite. Great recipe, Mary!

  2. Laura says

    Made these last weekend for a family function & they were a hit. Didn't add the warmed Carmel but a dollop of whipped cream when served

  3. Anonymous says

    tried them and they didnt work…so upset. they sunk and stayed that way,,tasted awful and looked awful

    • Mary says

      Without being in your kitchen and without more information, it's hard to even guess what might have gone wrong. I've made these multiple times without any problems. I'm sorry to hear they didn't turn out for you!

    • Mary says

      I don't know why not. It might not firm up the same way, but gooey chocolate is never a bad thing in my book. If you do try it, let me know how it works out for you!