Cheesecake Cups

I’ve always had a soft spot for cheesecake, but let’s be honest—sometimes I don’t have the patience for a full-sized one. That’s where cheesecake cups swoop in to save the day! These little delights are creamy, dreamy, and perfectly portioned. I remember the first time I made them for a girls’ night; my friends couldn’t stop raving about the buttery graham cracker crust and silky filling.

They’re so easy to whip up, and you don’t need to stress about slicing a big cake. Whether you’re hosting a party or just craving something sweet, these cheesecake cups are a game-changer. Plus, you can dress them up with toppings to suit any mood. In this recipe, I’ll walk you through every step to make these crowd-pleasers, share some pro tips, and toss in variations to keep things fun. Let’s dive into this no-fuss dessert that’s as cute as it is delicious!

Ingredients (Makes 12 Cheesecake Cups)

For the Crust:

• 1 cup graham cracker crumbs (about 8 full sheets)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Filling:

• 16 ounces cream cheese, softened (2 standard packages)
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 tablespoon lemon juice (optional, for a slight tang)

Optional Toppings:

• Fresh berries (strawberries, blueberries, or raspberries)
• Whipped cream
• Chocolate ganache
• Caramel sauce
• Fruit compote

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or lightly grease it. This makes cleanup a breeze!
2. Make the Crust: Crush graham crackers into fine crumbs using a food processor or a ziplock bag and rolling pin. Mix crumbs, melted butter, and sugar in a bowl until it looks like wet sand. Spoon about 1 tablespoon of the mixture into each muffin cup and press down firmly with the back of a spoon or a small glass. Bake for 5 minutes, then set aside to cool.
3. Whip Up the Filling: In a large bowl, beat softened cream cheese and sugar with a hand mixer until smooth, about 2 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla, sour cream, and lemon juice (if using) until fully combined. The batter should be creamy with no lumps.
4. Fill the Cups: Spoon about 2 tablespoons of filling into each crust-lined muffin cup, filling them almost to the top. Smooth the tops with a spoon for a polished look.
5. Bake: Bake for 18-20 minutes, until the edges are set but the centers still jiggle slightly. Don’t overbake—they’ll firm up as they cool.
6. Cool and Chill: Let the cheesecake cups cool in the pan for 30 minutes, then transfer to the fridge to chill for at least 4 hours (overnight is best). This step is key for that perfect texture.
7. Add Toppings: Before serving, top with fresh berries, a dollop of whipped cream, or a drizzle of caramel or chocolate. Get creative!

Related Recipes:

Classic Strawberry Shortcake Recipe

Classic Vanilla Cake Recipe

Pro Cooking Tips

• Room Temperature Ingredients: Softened cream cheese and room-temperature eggs blend smoother, avoiding lumps.
• Don’t Skip the Chill: Chilling sets the filling and enhances the flavor. Patience pays off!
• Press the Crust Firmly: A compact crust holds together better and gives a nice crunch.
• Use a Water Bath (Optional): For extra creamy texture, place the muffin tin in a larger pan with an inch of hot water during baking.

Variations

• Chocolate Lovers: Add 1/4 cup cocoa powder to the filling or swirl in melted chocolate.
• Fruit Swirl: Blend 1/4 cup fruit puree (like raspberry or mango) into the filling before baking.
• Cookie Crust Swap: Use crushed Oreos or gingersnaps instead of graham crackers.
• Mini Size: Use a mini muffin tin for bite-sized treats; reduce baking time to 12-15 minutes.

Storage Suggestions

• Fridge: Store cheesecake cups in an airtight container in the fridge for up to 5 days. Keep toppings separate until serving.
• Freezer: Freeze (without toppings) for up to 2 months. Wrap each cup in plastic wrap, then place in a freezer-safe bag. Thaw in the fridge overnight before serving.

How to Serve

Serve cheesecake cups chilled for the best texture. Arrange on a platter for parties or plate individually for a fancy touch. Add toppings just before serving to keep them fresh. Pair with coffee or a glass of dessert wine for an extra treat.

Nutrition Facts (Per Cheesecake Cup, Approximate)

• Calories: 250 kcal
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 20g
• Sugar: 16g
• Protein: 4g
• Sodium: 180mg
  Note: Values vary based on toppings and portion size.

FAQs

Can I make these cheesecake cups ahead of time?
Yes! They’re perfect for prepping in advance. Make them up to 3 days ahead and store in the fridge. Add toppings before serving.

Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the richest texture and flavor. Low-fat versions may be slightly less creamy.

Do I need a water bath?
It’s optional. A water bath helps prevent cracks and keeps the filling extra smooth, but these cups are forgiving without it.

Can I make these gluten-free?
Absolutely! Swap graham crackers for gluten-free crumbs or almond flour for the crust.

Why did my cheesecake cups sink?
Sinking can happen if overmixed or overbaked. Mix just until smooth, and pull them out when the centers still jiggle slightly.

Conclusion

Cheesecake cups are the ultimate dessert for when you want something indulgent without the hassle. They’re quick to make, endlessly versatile, and always a hit. Whether you’re topping them with fresh fruit or a decadent drizzle, these little treats deliver big on flavor. So grab your muffin tin and give this recipe a whirl—you’ll be amazed at how simple it is to create something so delicious. Happy baking!