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Mini Cheesecake Cups Recipe

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4.2 from 11 reviews

These Mini Cheesecake Cups feature a buttery graham cracker crust filled with a rich, creamy cheesecake batter, baked to perfection in individual muffin liners. Topped with whipped cream and fresh fruit, they make a delightful, elegant dessert that’s easy to serve and perfect for any occasion.

Ingredients

Crust

  • 1 cup (113g) graham cracker crumbs
  • 4 Tbsp unsalted butter, melted

Cheesecake

  • 16 oz full fat cream cheese, softened to room temperature
  • ½ cup (99g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs

Topping

  • Whipped cream
  • Fresh fruit

Instructions

  1. Prepare the Crust: Preheat your oven to 350º F (175º C). Line a standard muffin pan with paper liners. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles coarse sand. Spoon 1-2 tablespoons of the crumb mixture into each muffin cup. Press the crumbs firmly using a 1/3 cup measure or similar tool to create a compact crust base. Bake for 5 minutes, then remove from the oven and let the crusts cool while you prepare the cheesecake filling.
  2. Make the Cheesecake Batter: In a separate mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until smooth and creamy, about 1-2 minutes. Add the vanilla extract and then beat in the eggs one at a time, mixing just until the yolks break to avoid overmixing which can cause air bubbles and cracking.
  3. Fill and Bake: Evenly divide the cheesecake batter among the prepared muffin cups, filling each liner full. Bake at 350º F for 15-17 minutes or until the center is just slightly jiggly when the pan is gently tapped, indicating the cheesecakes are set.
  4. Cool and Chill: Allow the mini cheesecakes to cool to room temperature on a wire rack. Once cooled, refrigerate the cups for at least 4 hours or overnight for best results. If refrigerating overnight, loosely cover with plastic wrap.
  5. Add Toppings and Serve: Before serving, top each mini cheesecake with whipped cream and fresh fruit or your choice of chocolate ganache for added flavor and decoration.

Notes

  • How to store: Refrigerate mini cheesecakes in an airtight container for up to one week.
  • How to freeze: Mini cheesecakes can be frozen for up to 3 months. Wrap individually or place in an airtight container with parchment paper between layers to prevent sticking. Thaw overnight in the refrigerator before serving.
  • Avoid overmixing eggs with the batter to prevent cracks and air bubbles.
  • Ensure cream cheese is fully softened to achieve a smooth batter.

Find it online: https://flavorspath.com/mini-cheesecake-cups-recipe/