Delicious Mini Cheesecake Cups Recipe

Craving something sweet and creamy? These mini cheesecake cups are the perfect solution! This delightful dessert is made easy with a muffin tin, allowing you to create individual servings that are perfect for any occasion. Just imagine sinking your fork into a velvety cheesecake topped with your favorite fruit or drizzled with chocolate sauce.

Pair with these stuffed mushrooms for a complete holiday spread.

Prep Idea: Make mini cheesecakes in a muffin tin. Bake and chill them in the fridge. Top with fruit or chocolate sauce before serving. It’s a simple yet elegant way to impress your guests or satisfy your own sweet tooth!

Cool off with berry yogurt popsicles for a summer treat.

A Perfect Bite-Sized Dessert

Delicious Mini Cheesecake Cups Recipe

Recipe by Meal Prep ChefCourse: Desserts to Prep AheadCuisine: Dessert, AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

210

kcal

These mini cheesecakes are rich, creamy, and just the right amount of sweetness. Each bite melts in your mouth, and the buttery crust adds a delightful crunch that complements the smooth filling. Whether enjoyed plain or topped with fresh berries, they are sure to please any dessert lover.

Ingredients

  • 1 cup graham cracker crumbs

  • 1/4 cup sugar

  • 1/2 cup unsalted butter, melted

  • 16 oz cream cheese, softened

  • 1/2 cup sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 1/4 cup sour cream

  • Fresh fruit or chocolate sauce for topping

Directions

  • Preheat the Oven: Preheat your oven to 325°F (160°C).
  • Prepare the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a muffin tin lined with paper liners.
  • Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Finally, stir in sour cream until well combined.
  • Fill the Muffin Tin: Pour the cheesecake filling evenly over the crust in each muffin cup, filling them about 3/4 full.
  • Bake: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until the edges are set and the center is slightly jiggly.
  • Cool and Chill: Remove from the oven and let cool at room temperature for 30 minutes. Then, refrigerate for at least 2 hours or until set.
  • Serve: Carefully remove the mini cheesecakes from the muffin tin. Top with fresh fruit or chocolate sauce just before serving.

Notes

  • Total Time: 2 hours 35 minutes (includes chilling time)

Key Prep Tips

  1. Room Temperature Ingredients: Use softened cream cheese and room-temperature eggs for a smooth and creamy batter.
  2. Use a Muffin Tin: Line a muffin tin with paper liners for easy removal and portion control.
  3. Press the Crust Firmly: Use a small spoon or the back of a glass to firmly press the graham cracker crust into the liners for a solid base.
  4. Bake in a Water Bath: Place a pan of water on the oven’s lower rack to prevent cracks and ensure even baking.

Suggested Variations

  • Crust Options: Swap graham crackers for crushed Oreos, gingersnaps, or a gluten-free alternative.
  • Flavor Additions: Add vanilla extract, lemon zest, or cocoa powder to the batter for variety.
  • Toppings: Top with fruit compote, chocolate ganache, caramel sauce, or whipped cream for customization.
  • Dietary Alternatives: Use plant-based cream cheese and dairy-free sour cream for a vegan-friendly version.

Serving Suggestions

  • Individual Treats: Serve as is for perfectly portioned desserts.
  • Platter Display: Arrange the cheesecake cups on a dessert platter with various toppings for guests to choose from.
  • Beverages: Pair with coffee, tea, or a light dessert wine for an elegant finish.
  • Presentation: Garnish with fresh fruit, mint leaves, or a drizzle of sauce for a polished, café-style look.
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Meal Prep Chef
Meal Prep Chef

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