Individual Cheesecake Cups
Indulge in the creamy decadence of Individual Cheesecake Cups—perfectly portioned desserts that combine a buttery graham cracker crust with a rich, velvety cream cheese filling. These mini cheesecakes are baked to perfection in a muffin tin, making them an ideal choice for parties, potlucks, or an elegant after-dinner treat. With a quick 20-minute prep time and customizable toppings like fresh fruit, whipped cream, or chocolate shavings, these no-fuss treats offer all the classic cheesecake flavor in a convenient, bite-sized form. Whether you're hosting guests or satisfying your sweet tooth, these adorable cheesecake cups are sure to impress!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 units Large eggs
- 0.5 cup Sour cream
- as needed Optional toppings (e.g., fruit, whipped cream, chocolate shavings)
Instructions
Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
Divide the crumb mixture evenly between the 12 muffin cups, pressing it firmly into the bottom to create a crust layer. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add in the vanilla extract and the eggs, one at a time, mixing well after each addition.
Fold in the sour cream gently until fully incorporated, avoiding overmixing.
Spoon the cream cheese mixture evenly over the prepared crusts, filling each muffin cup nearly to the top.
Bake in the preheated oven for 18-20 minutes, or until the centers are just set (they may wobble slightly but will firm up as they cool).
Remove from the oven and let the cheesecake cups cool completely in the muffin tin. Then transfer them to the refrigerator to chill for at least 2 hours, or overnight.
Once chilled, top with your desired toppings, such as fresh fruit, whipped cream, or chocolate shavings, and serve!
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 24.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 72 mg | 2% | |
*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.
