Cheesecake Cups
Indulge in the creamy delight of these bite-sized Cheesecake Cups, the perfect handheld treat for any occasion! Featuring a buttery graham cracker crust and a rich, velvety cream cheese filling, these mini cheesecakes are a show-stopping dessert that’s as easy to make as they are irresistible. With a prep time of just 15 minutes and a quick bake in the oven, they’re an effortless way to satisfy your sweet tooth. Top them with fresh berries or a luscious fruit compote for a customizable finishing touch that elevates both flavor and presentation. Perfectly portioned for individual servings, these Cheesecake Cups are ideal for parties, potlucks, or a simple weeknight indulgence. Let these creamy, dreamy bites become your new go-to dessert classic!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 4 tablespoons Unsalted butter
- 16 ounces Cream cheese, softened
- 3 quarters cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 1 cup Sour cream
- 1 cup Fresh berries or fruit topping (optional)
Instructions
Preheat your oven to 325°F (160°C). Line a standard muffin tin with paper cupcake liners.
In a bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crumb mixture into each cupcake liner, pressing it down firmly to create the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.
Add 3/4 cup of granulated sugar and the vanilla extract to the cream cheese. Beat until well combined.
Beat in the eggs one at a time, mixing just until combined. Avoid overmixing.
Add the sour cream and beat on low speed until the mixture is smooth and creamy.
Spoon the cream cheese filling over the prepared crusts, filling each liner about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven and let the cheesecake cups cool in the pan for 30 minutes. Then transfer them to the refrigerator and chill for at least 2 hours or until fully set.
Top each cheesecake cup with fresh berries or your favorite fruit topping before serving, if desired. Enjoy!
Nutrition Facts
Calories |
3942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.6 g | 351% | |
| Saturated Fat | 160.5 g | 802% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1111 mg | 370% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 335.6 g | 122% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 264.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 900 mg | 69% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
