Description
These Irresistible Mini Cheesecake Cups are a delightful, portion-controlled treat that feels both indulgent and easy to make. Perfect for satisfying cravings or impressing guests with a fuss-free yet elegant dessert.
Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 large egg
- Optional Toppings:
- 1 cup fresh berries
- 1/4 cup chocolate drizzle
- 1/4 cup chopped nuts
Instructions
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand.
- Divide the crumb mixture evenly among liners and press firmly to create a smooth base in each cup.
- Bake the crusts at 325°F for 5–7 minutes until golden and set; cool slightly before filling.
- Beat softened cream cheese and granulated sugar in a bowl until smooth.
- Add sour cream, vanilla extract, and egg; beat gently until silky.
- Spoon or pipe the cheesecake batter into each crust-lined cup, filling about three-quarters full.
- Bake at 325°F for 18–20 minutes until the edges are set and the centers jiggle slightly.
- Cool on a wire rack for 30 minutes, then refrigerate for at least 2 hours to set.
- Top with fresh berries, chocolate drizzle, or chopped nuts before serving, if desired.
Notes
- Chill thoroughly for the best flavor and texture.
- Customize with your favorite toppings before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 40 mg