Why You’ll Love Easy Cheesecake Cups Recipe
These cheesecake cups combine all the goodness of traditional cheesecake with the convenience of individual servings. They’re easy to prepare, require minimal ingredients, and are ideal for parties, gatherings, or even as a portion-controlled indulgence. Plus, no need for a water bath or complicated techniques—just mix, bake, and chill.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbs
unsalted butter, melted
sugar
cream cheese, softened
vanilla extract
large eggs
sour cream
fruit topping or chocolate shavings (optional)
Directions
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Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease each cup.
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In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
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Press the crust mixture evenly into the bottom of each muffin cup to form the base.
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In a separate bowl, beat the softened cream cheese with 1/2 cup sugar and vanilla extract until smooth and creamy.
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Add the eggs one at a time, beating gently until just blended. Do not overmix.
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Stir in the sour cream until the filling is smooth.
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Spoon the cheesecake filling evenly over the crust in each cup.
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Bake for 25-30 minutes, or until the centers are set and no longer jiggle.
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Allow the cheesecake cups to cool to room temperature. Then refrigerate them for at least 2 hours to set completely.
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Top with fruit or chocolate shavings just before serving, if desired.
Servings and timing
This recipe makes approximately 12 cheesecake cups.
Prep time: 15 minutes
Bake time: 25–30 minutes
Chill time: 2 hours
Total time: About 2 hours and 45 minutes
Variations
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Mini Chocolate Cheesecake Cups: Add 2 tablespoons of cocoa powder to the filling and sprinkle mini chocolate chips on top before baking.
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Lemon Cheesecake Cups: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the filling for a citrusy twist.
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Berry Swirl: Drop a spoonful of berry jam on top of the filling before baking and swirl with a toothpick for a marbled effect.
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Nutty Crust: Mix finely chopped pecans or almonds into the graham cracker crust for added crunch.
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Crustless Option: Skip the crust entirely and pour the cheesecake batter directly into lined muffin tins.
Storage/Reheating
Store the cheesecake cups in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each cooled cup tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight.
Do not microwave to reheat, as it can alter the texture. Serve chilled or let sit at room temperature for 10–15 minutes before enjoying.
FAQs
What type of cream cheese should I use?
Use full-fat brick-style cream cheese for the best texture and flavor. Avoid spreadable or whipped cream cheese.
Can I make these cheesecake cups ahead of time?
Yes, these are perfect for making ahead. Bake and chill them the day before serving for best results.
Can I use a different crust base?
Absolutely. Crushed cookies like Oreos, vanilla wafers, or digestive biscuits work well as crust alternatives.
How do I know when they’re done baking?
The centers should be set and no longer jiggle when lightly shaken. Avoid overbaking, as they’ll continue to set while cooling.
Can I use a mini muffin tin?
Yes, but reduce the baking time to about 15–18 minutes. Keep an eye on them to avoid overbaking.
Do I need to use a water bath?
No water bath is needed for this recipe, which makes it much easier and quicker to prepare.
Can I use Greek yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt can be used as a substitute for sour cream in the filling.
How do I prevent cracking?
Avoid overmixing the batter, and don’t open the oven door during baking. Cooling gradually and chilling helps prevent cracks.
Are these gluten-free?
Not as written, but you can make them gluten-free by using gluten-free graham cracker crumbs.
Can I double the recipe?
Yes, you can double the ingredients to make about 24 cheesecake cups. Just ensure you have enough muffin tins and oven space.
Conclusion
Easy Cheesecake Cups are a fantastic treat that offers all the flavor of classic cheesecake in a convenient, individual form. Whether you’re hosting a party, bringing a dessert to a gathering, or simply treating yourself, these creamy, satisfying cups are sure to please. Try them with your favorite toppings and enjoy a dessert that’s as easy as it is impressive.
Easy Cheesecake Cups
Easy Cheesecake Cups are a simple, individual-sized dessert with a buttery graham cracker crust and creamy cheesecake filling, topped optionally with fruit or chocolate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 cheesecake cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Fruit topping or chocolate shavings (optional)
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar.
- Press the mixture evenly into the bottom of each cup in a muffin tin to form the crust.
- In another bowl, beat cream cheese, 1/2 cup sugar, and vanilla extract until smooth.
- Add eggs one at a time, beating just until blended.
- Stir in sour cream until incorporated.
- Spoon the cream cheese mixture over the prepared crusts in the muffin tin.
- Bake for 25–30 minutes or until set.
- Remove from the oven and allow to cool to room temperature.
- Refrigerate for at least 2 hours before serving.
- Top with fruit or chocolate shavings if desired before serving.
Notes
- Use paper liners in the muffin tin for easy removal.
- Ensure cream cheese is fully softened for a smooth filling.
- Chill thoroughly for best texture and flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 230
- Sugar: 14g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
