Easy Cheesecake Cups

Why You’ll Love This Recipe

Easy Cheesecake Cups are the perfect bite-sized dessert for when you’re craving the creamy richness of cheesecake without all the fuss. Made with simple ingredients and no need for a springform pan, these individual treats are great for parties, picnics, or a sweet snack on the go. With a buttery graham cracker crust and a smooth cream cheese filling, they’re quick to make and even quicker to disappear.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

graham cracker crumbsunsalted buttercream cheesegranulated sugarvanilla extracteggsour creamfresh berries or fruit topping (optional)

directions

Preheat your oven to 325°F (160°C) and line a muffin tin with paper cupcake liners.

In a bowl, mix graham cracker crumbs and melted butter until the texture resembles wet sand.

Press a spoonful of the crumb mixture firmly into the bottom of each cupcake liner to form a crust.

In another bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and sour cream until fully incorporated.

Spoon the cheesecake mixture over the crusts, filling each cup nearly to the top.

Bake for 16–18 minutes, or until the centers are just set.

Allow to cool at room temperature, then refrigerate for at least 2 hours before serving.

Top with fresh berries or fruit topping if desired.

Servings and timing

This recipe yields 12 cheesecake cups.
Preparation time: 15 minutes
Baking time: 16–18 minutes
Cooling and chilling time: 2 hours 15 minutes
Total time: about 2 hours 45 minutes

Variations

Use crushed chocolate cookies instead of graham crackers for a different flavor.

Add a swirl of fruit preserves to the top before baking for a fruity twist.

Sprinkle mini chocolate chips into the batter for a fun crunch.

Swap sour cream for Greek yogurt for a slightly tangier taste.

Top with caramel sauce, lemon curd, or chopped nuts for a gourmet finish.

storage/reheating

Store cheesecake cups in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them for up to 2 months. Thaw overnight in the fridge before serving.
These are best served chilled and do not require reheating.

FAQs

Can I make these ahead of time?
Yes, they’re perfect for prepping a day or two in advance.

Do I need a water bath?
No water bath is needed—just bake them as-is in the muffin tin.

Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the best texture and flavor.

Why did my cheesecake cups sink?
Overbaking or rapid cooling can cause sinking. Let them cool gradually.

Can I make these without liners?
Liners make removal easier, but you can use a well-greased pan if needed.

Are they gluten-free?
Use gluten-free graham crackers to make this recipe gluten-free.

Can I add flavor extracts?
Yes, try almond, lemon, or coconut extract for a fun twist.

Can I use a mini muffin tin?
Yes, just reduce the baking time by a few minutes and monitor closely.

What kind of toppings work best?
Berries, fruit compote, whipped cream, or even chocolate ganache all work great.

How do I know when they’re done?
The centers should be just set and slightly jiggly—don’t overbake.

Conclusion

Easy Cheesecake Cups are a fuss-free way to enjoy classic cheesecake flavor in a portable and portion-controlled form. Whether topped with fruit or enjoyed plain, they deliver creamy satisfaction every time. Try them for your next gathering or make a batch just for yourself—you won’t regret it.

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