Mini Cheesecake Cups

Overview

These adorable mini cheesecake cups are perfect for parties, portion control, or when you want to try multiple flavors. Each bite delivers the creamy richness of classic cheesecake in a convenient individual serving.

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12 mini cheesecakes
Difficulty: Easy

Ingredients

For the Crust:

• 1 cup graham cracker crumbs (about 8 crackers)
• 3 tablespoons granulated sugar
• 3 tablespoons melted butter
• Pinch of salt

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons all-purpose flour

For Toppings (Optional):

• Fresh berries (strawberries, blueberries, raspberries)
• Berry compote or jam
• Chocolate shavings
• Caramel sauce
• Whipped cream

Equipment Needed

• 12-cup muffin tin
• Paper cupcake liners or silicone muffin cups
• Electric mixer (hand or stand mixer)
• Medium mixing bowls
• Measuring cups and spoons

Instructions

Step 1: Prepare the Pan

1. Preheat oven to 325°F (165°C)
2. Line a 12-cup muffin tin with paper liners or grease silicone cups
3. Place muffin tin on a baking sheet for easy handling

Step 2: Make the Crust

1. In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, melted butter, and salt
2. Mix until crumbs are evenly moistened and hold together when pressed
3. Divide mixture evenly among muffin cups (about 1 tablespoon per cup)
4. Press firmly into bottom of each cup using the back of a spoon or small glass
5. Bake for 5 minutes, then remove and let cool while preparing filling

Step 3: Prepare the Filling

1. In a large bowl, beat cream cheese with electric mixer until smooth and fluffy (2-3 minutes)
2. Gradually add 1/2 cup sugar, beating until well combined
3. Add eggs one at a time, beating well after each addition
4. Mix in sour cream, vanilla extract, and flour until just combined
5. Don’t overmix to avoid incorporating too much air

Step 4: Assemble and Bake

1. Divide filling evenly among muffin cups, filling each about 3/4 full
2. Gently tap pan on counter to release air bubbles
3. Bake for 18-22 minutes, until centers are almost set but still slightly jiggly
4. Turn off oven and crack door open; let cool in oven for 30 minutes
5. Remove from oven and cool completely at room temperature

Step 5: Chill and Serve

1. Refrigerate for at least 4 hours or overnight
2. Before serving, run a knife around edges to loosen if needed
3. Top with desired toppings just before serving

Pro Tips for Perfect Mini Cheesecakes

• Room temperature ingredients are crucial for smooth, lump-free filling
• Don’t overbake – centers should still jiggle slightly when done
• Gradual cooling prevents cracks from forming
• Make ahead – these taste even better after overnight chilling
• Storage – keep covered in refrigerator for up to 5 days

Flavor Variations

Chocolate Mini Cheesecakes

• Add 1/4 cup cocoa powder to filling
• Use chocolate cookie crumbs for crust

Lemon Mini Cheesecakes

• Add 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest to filling

Strawberry Swirl

• Swirl 2 tablespoons strawberry jam into filling before baking

Caramel Pecan

• Drizzle with caramel sauce and top with chopped pecans