Description
Mini Cheesecake Cups are a delightful and easy-to-make dessert that combines a creamy cheesecake filling with a crunchy graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup sour cream
- Fresh berries or fruit topping (optional)
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
- Spoon about 1 tablespoon of the crumb mixture into the bottom of each serving cup and press down firmly to create a crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add the sour cream and fold gently until smooth.
- Spoon or pipe the cheesecake filling into the cups over the crust layer.
- Refrigerate the cheesecake cups for at least 2 hours to set.
- Before serving, top with fresh berries or your favorite fruit topping, if desired.
Notes
- For a chocolate twist, add 2 tablespoons of cocoa powder to the cream cheese mixture.
- For a fruit-flavored cheesecake, mix in 1/4 cup of fruit puree (like strawberry or raspberry) into the filling before folding in the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg