Spread the love

Craving a dessert that’s both elegant and easy? Cheesecake Cups are Mini Cheesecake Bites that deliver the creamy richness of classic cheesecake in portable, individual portions. Perfect for bake sales, gatherings, or a sweet treat at home, these creamy cheesecake cups are simple to make and sure to impress. Let’s whip up these Cheesecake Cups and enjoy their silky, delicious charm!

Why You’ll Love Cheesecake Cups

Elegant Yet Simple: Bakery-worthy look with pantry staples.
Portable: Perfect for sharing at events or gifting.
Customizable: Top with seasonal fruits or drizzles for variety.
Creamy Texture: Silky filling with a crisp graham cracker crust.
Make-Ahead: Ideal for preparing ahead and chilling.

Ingredients for Cheesecake Cups

Here’s what you’ll need for these individual cheesecake cups (makes 12 cups):

Crust:

1 cup (100g) graham cracker crumbs
2 tbsp granulated sugar
4 tbsp (56g) unsalted butter, melted

Filling:

16 oz (450g) cream cheese, room temperature
½ cup (100g) granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup (60g) sour cream
1 tbsp all-purpose flour

Topping:

¼ cup (80g) strawberry or raspberry jam, warmed
Fresh strawberries, halved (6–12 pieces)
Fresh blueberries (12–24 pieces)

Equipment

12-cup muffin tin
Paper cupcake liners
Mixing bowls
Electric mixer or whisk
Small glass or spoon for pressing crust
Measuring cups and spoons

Ingredient Tips

Crust: Ensure butter is fully melted for a firm, non-crumbling base.
Cream Cheese: Use room-temperature cream cheese for a smooth, lump-free filling.
Sour Cream: Adds a lighter, creamier texture to these creamy cheesecake cups; omit for a denser bite.
Jam: Warm slightly for easy spreading; use seedless for a smoother look.
Fruit: Swap with seasonal options like figs or pomegranate seeds for mini dessert cups.

Directions for Cheesecake Cups

Let’s make these Cheesecake Cups—a delightful, creamy treat!

Prepare Crust

I mix 1 cup graham cracker crumbs, 2 tbsp sugar, and 4 tbsp melted butter in a bowl until evenly coated.
I line a 12-cup muffin tin with paper liners, divide the crumb mixture evenly (about 1 tbsp per cup), and press firmly using a small glass for a compact base.

Make Filling

In a large bowl, I beat 16 oz cream cheese and ½ cup sugar with an electric mixer until smooth.
I add 2 eggs, one at a time, then 1 tsp vanilla, ¼ cup sour cream, and 1 tbsp flour, mixing until just combined for a silky filling.

Fill and Bake

I spoon the filling into the liners, filling each about three-quarters full (about 2–3 tbsp per cup) to allow slight rising.
I bake at 325°F (160°C) for 18–20 minutes until the centers are set with a slight jiggle.
I cool in the pan for 30 minutes, then chill in the fridge for at least 2 hours.

Add Topping

I spread 1 tsp warmed strawberry or raspberry jam over each chilled cup.
I garnish with a halved strawberry and 1–2 blueberries per cup for a fresh, vibrant look.

Serve

I serve these mini dessert cups chilled, peeling away the liners for easy eating.

Nutrition

Prep Time: 20 minutes
Cook Time: 18–20 minutes
Chill Time: 2 hours
Total Time: ~2 hours 35 minutes
Servings: 12 cups
Calories: ~200–250 kcal per cup
Macros per Serving: 20g carbs, 4g protein, 15g fat, 0.5g fiber

Variations for Cheesecake Cups

Try these twists for your mini dessert cups:

Chocolate Crust: Use chocolate cookie crumbs instead of graham crackers, inspired by LaylaCooks’ Chocolate Cherry Tart.
Pumpkin Twist: Add ¼ cup pumpkin puree and ½ tsp pumpkin spice to the filling, inspired by LaylaCooks’ Pumpkin Spice Latte.
No-Bake Option: Use a no-bake filling with whipped cream for softer creamy cheesecake cups.
Seasonal Toppings: Try figs, caramel drizzle, or candied cranberries for seasonal individual cheesecake cups.
Gluten-Free: Use gluten-free graham crackers and flour for gluten-free mini dessert cups.

Storage

I store cheesecake cups in an airtight container in the fridge for up to 4 days. For freezing, I wrap untopped cups tightly and store for up to 2 months. I thaw overnight in the fridge and add jam and fruit before serving to keep toppings fresh.

Serving Tips

Presentation: Arrange on a tray or in cupcake boxes for a bakery-style look.
Garnish: Add a mint leaf or dusting of powdered sugar for elegance.
Pairing: Serve with LaylaCooks’ Vanilla Raspberry Iced Latte or Cucumber Blueberry Feta Salad for balance.
Portion Size: 1–2 cups per person as a dessert.
Occasions: Perfect for bake sales, parties, or holiday gatherings.

FAQs About Cheesecake Cups

Here are answers to common questions about this dish:

Can I make a no-bake version?
Yes, use a no-bake filling with whipped cream and chill for 4 hours instead of baking for softer Cheesecake Cups.

Do I need a water bath?
A water bath is optional for these individual cheesecake cups; skip it and cover minor cracks with jam and fruit.

What other toppings can I use?
Try caramel, chocolate drizzle, or seasonal fruits like figs or pomegranate seeds for versatile creamy cheesecake cups.

More Cheesecake Recipe You’ll Love

Conclusion

Cheesecake Cups are an elegant, crowd-pleasing dessert that’s easy to make and perfect for any occasion. These mini dessert cups combine a creamy filling with a crisp crust and vibrant toppings. Bake these individual cheesecake cups and enjoy their silky, irresistible charm!