Cheesecake Cups Recipe
Cheesecake cups are creamy, bite-sized treats topped with fresh fruit for a colorful finish. They are easy to make ahead, transport, and serve, making them especially practical for bake sales and school events.
Ingredients
FOR THE CRUST
- 1 ½ cups graham cracker crumbs about 12 whole crackers
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
FOR THE CHEESECAKE FILLING
- 16 oz 2 packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
FOR THE TOPPING
- ½ cup strawberry or raspberry jam warmed slightly
- Fresh strawberries halved
- Fresh blueberries or any seasonal fruit
Instructions
- Step 1: PREPARE THE CRUST: Preheat oven to 325°F (163°C). Line a standard 12-cup muffin pan with paper liners. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Divide evenly among the cupcake liners and press down firmly with the back of a spoon.
- Step 2: MAKE THE CHEESECAKE FILLING: In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar and mix until combined. Beat in eggs one at a time, then add vanilla extract. Mix in sour cream and flour until smooth with no lumps.
- Step 3: BAKE THE CHEESECAKE CUPS: Spoon batter evenly over crusts, filling each liner about three-quarters full. Bake 18–20 minutes, until centers are set but slightly jiggly. Cool completely in the pan, then refrigerate for at least 3 hours or overnight.
- Step 4: ADD THE TOPPING: Once chilled, spoon a thin layer of warmed jam on each cheesecake. Garnish with half a strawberry and a blueberry before serving.
Notes
- For best results, chill overnight to allow the cheesecakes to firm fully. These can be made a day in advance and stored covered in the refrigerator.