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Mini Cheesecake Cups

Decadent Mini Cheesecake Cups Perfect for Any Occasion

These Mini Cheesecake Cups are a delightful treat perfect for any occasion, offering a creamy texture and endless topping possibilities.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 20 minutes
Total Time 1 hour 2 minutes
Servings: 12 cups
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitution: Use chocolate wafers for a delicious twist.
  • 1/2 cup Unsalted Butter Melt it for easy mixing.
For the Filling
  • 16 oz Full Fat Cream Cheese Soften it at room temperature for best results.
  • 1/2 cup Granulated Sugar
  • 1 tbsp Vanilla Extract Substitution: Almond extract can be used for a nutty variation.
  • 2 large Large Eggs Avoid overmixing after adding for perfect texture.
For Toppings
  • 1 cup Whipped Cream Adds richness.
  • 1 cup Fresh Fruit Enhances flavor and adds a refreshing touch.
  • 1/2 cup Chocolate Ganache Perfect for chocolate lovers.

Equipment

  • Muffin tin
  • Mixing bowl
  • Electric mixer
  • cupcake liners

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Line a muffin tin with cupcake liners, then evenly press the crumb mixture into the bottom of each liner to form a sturdy crust. Set aside.
  2. In a large bowl, beat softened full-fat cream cheese with an electric mixer for about 2–3 minutes until creamy and smooth. Gradually add granulated sugar and vanilla extract, mixing well. Next, add large eggs one at a time, mixing just until incorporated.
  3. Carefully pour the cheesecake batter into each muffin cup, filling them about ¾ full. Use a spoon or measuring cup to ensure even distribution.
  4. Place the muffin tin in the preheated oven and bake your Mini Cheesecake Cups for 20-22 minutes, or until the edges are set but the centers remain slightly jiggly.
  5. Turn off the oven and crack the door open slightly. Leave the cheesecakes in the warm oven for 15-20 minutes to cool gradually.
  6. After chilling in the fridge for at least 4 hours, peel off the cupcake liners and top your Mini Cheesecake Cups with whipped cream, fresh fruit, or chocolate ganache.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 23gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 14gVitamin A: 10IUVitamin C: 1mgCalcium: 8mgIron: 4mg

Notes

For best results, use room temperature ingredients and avoid overmixing the filling to maintain a smooth texture.

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