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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
Course: Desserts to Prep AheadCuisine: Dessert, AmericanDifficulty: Easy12
servings15
minutes20
minutes210
kcalThese 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
- Room Temperature Ingredients: Use softened cream cheese and room-temperature eggs for a smooth and creamy batter.
- Use a Muffin Tin: Line a muffin tin with paper liners for easy removal and portion control.
- 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.
- 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.