Name: Easy Cheesecake Cups
Prep time: 2 h 10 min
Cook time: 20 min
Total time: 2 h 30 min
Ingredients: Crust:; 1 cup graham cracker crumbs; 2 tablespoons unsalted butter, melted; Cheesecake Filling:; 8 oz cream cheese, softened; ¼ cup granulated sugar; ½ teaspoon vanilla extract; 1 large egg; ¼ cup sour cream; Toppings:; ¼ cup raspberry preserves; Fresh raspberries; Crushed cookie crumbs (optional)

Cheesecake is one of my all-time favorite desserts, but sometimes, I don’t have the time or patience to bake a whole cake. That’s where these Easy Cheesecake Cups come in! They’re everything you love about creamy, rich cheesecake, but in a perfectly portioned, handheld treat. With a buttery base, velvety cheesecake filling, and a luscious raspberry topping, these little delights are both elegant and easy to make.

Whether you’re hosting a party, looking for a quick dessert fix, or simply craving something sweet, these mini cheesecake cups are a game-changer. They come together in no time, require minimal baking, and taste absolutely divine. Plus, they’re incredibly versatile—you can customize them with different toppings to suit any occasion!

Why You’ll Love These Easy Cheesecake Cups

Quick & Simple – No complicated techniques or water baths required.
Perfectly Portioned – Individual servings make them easy to enjoy and share.
Customizable – Switch up the toppings with fruit, chocolate, or caramel.
Make-Ahead Friendly – They taste even better after chilling, making them great for prepping in advance.
Crowd-Pleasing – Whether for parties, holidays, or a casual dessert, everyone loves them!

What Kind of Crust Works Best for Easy Cheesecake Cups?

The beauty of these cheesecake cups is that you have options when it comes to the crust! A classic choice is a simple graham cracker crust, which provides a buttery, slightly crunchy base that complements the creamy filling. If you want to switch things up, you can use crushed vanilla wafers, Oreo cookies, or even digestive biscuits for a different flavor profile. For a gluten-free alternative, almond flour mixed with butter and a touch of sugar makes a deliciously nutty crust.

No matter which option you choose, pressing the crust firmly into the cupcake liners ensures a solid foundation that won’t crumble when you take a bite.

Options for Substitutions

Crust Alternatives – Swap graham crackers for Oreos, shortbread cookies, or even a brownie base for extra indulgence.
Dairy-Free Option – Use dairy-free cream cheese and coconut cream instead of traditional cream cheese and heavy cream.
Sweetener Substitutes – Replace sugar with honey, maple syrup, or a sugar substitute for a lower-carb option.
Toppings Variety – Try fresh berries, chocolate ganache, caramel drizzle, or a sprinkle of crushed nuts for added texture.
Flavored Cheesecake – Mix in lemon zest, cocoa powder, or a hint of espresso for a twist on the classic flavor.

Ingredients for Easy Cheesecake Cups

Every ingredient in this recipe plays a key role in creating the perfect balance of texture and flavor. Here’s what you’ll need:

Graham Crackers – The base of the cheesecake cups, providing a crunchy, buttery contrast to the creamy filling.
Unsalted Butter – Helps bind the crust together and adds richness.
Cream Cheese – The star of the show, giving the filling its smooth and velvety texture.
Granulated Sugar – Sweetens the cheesecake mixture without overpowering it.
Vanilla Extract – Enhances the overall flavor with a warm, aromatic touch.
Eggs – Essential for structure and a silky consistency.
Sour Cream – Adds a slight tang and extra creaminess to the filling.
Raspberry Preserves – A luscious topping that brings a fruity, slightly tart contrast to the sweetness.
Fresh Raspberries – For a beautiful garnish and an extra pop of flavor.
Crushed Cookie Crumbs – A little sprinkle on top for added texture and a decorative touch.

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners. In a bowl, mix crushed graham crackers with melted butter until the mixture resembles wet sand. Press about a tablespoon of the mixture into each liner, packing it down firmly with the back of a spoon. Bake for 5 minutes, then let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and sour cream, mixing until fully combined. One at a time, add the eggs, beating at low speed just until incorporated—this prevents excess air from making the cheesecakes crack.

Step 3: Fill and Bake

Spoon the cheesecake batter over the cooled crusts, filling each cup about ¾ full. Tap the muffin tin gently on the counter to remove air bubbles. Bake for 18-20 minutes, or until the centers are just set but still slightly jiggly. Turn off the oven and let them cool inside with the door slightly open for 10 minutes before transferring them to a wire rack.

Step 4: Chill and Add Toppings

Refrigerate the cheesecake cups for at least 2 hours (or overnight for best results). Once chilled, spoon a small amount of raspberry preserves over each cup and top with a fresh raspberry. Sprinkle with crushed cookie crumbs for a finishing touch.

How Long to Cook the Easy Cheesecake Cups

These cheesecake cups bake at 325°F (163°C) for 18-20 minutes. You’ll know they’re done when the edges are set, but the centers still have a slight jiggle. Avoid overbaking, as it can cause cracks and dryness. After baking, let them cool in the oven for about 10 minutes before transferring them to a wire rack. For the best texture, refrigerate them for at least 2 hours, but overnight is even better!

Tips for Perfect Easy Cheesecake Cups

Use Room Temperature Ingredients – Softened cream cheese and eggs blend more smoothly, preventing lumps in the batter.
Don’t Overmix the Eggs – Beating the eggs too much can introduce air, leading to cracks in the cheesecakes. Mix just until combined.
Tap the Tin Before Baking – A gentle tap on the counter helps release air bubbles, ensuring a smooth top.
Cool Gradually – Let the cheesecakes sit in the turned-off oven for 10 minutes to prevent sudden temperature changes that cause cracks.
Chill for Best Texture – The cheesecakes set up beautifully in the fridge, so don’t skip the chilling step!
Use a Piping Bag for Toppings – For a neater look, pipe the raspberry preserves on top instead of spooning it.
Experiment with Flavors – Add citrus zest, a chocolate drizzle, or even a dollop of whipped cream for variety.

Watch Out for These Mistakes While Cooking

Overbaking – If the cheesecakes look completely firm in the oven, they’re likely overbaked. They should still jiggle slightly in the center when done.
Skipping the Cooling Step – Rapid cooling can cause cracks. Always let them cool gradually in the oven before transferring them.
Not Pressing the Crust Firmly – A loose crust can crumble when you remove the liners. Press it down well for stability.
Using Cold Ingredients – Cream cheese and eggs should be at room temperature for a silky-smooth batter.
Overmixing the Batter – Too much air in the batter can cause it to puff up and collapse after baking.
Skipping the Chill Time – The texture improves significantly after chilling, so don’t rush the process.
Adding Too Much Topping – A thin layer of preserves is enough; too much can make the cheesecakes soggy.
Not Using Liners – Cupcake liners make it easier to remove the cheesecakes without damaging them.

What to Serve With Easy Cheesecake Cups?

1. Whipped Cream

A dollop of freshly whipped cream adds lightness and a touch of extra sweetness.

2. Chocolate Drizzle

Melted chocolate drizzled over the top makes these even more decadent.

3. Caramel Sauce

A smooth caramel drizzle enhances the richness of the cheesecake cups.

4. Fresh Berries

Strawberries, blueberries, or blackberries add a fresh, juicy contrast.

5. Crushed Nuts

A sprinkle of toasted almonds or pecans adds crunch and nuttiness.

6. Coffee or Espresso

A warm cup of coffee perfectly balances the creamy, sweet cheesecake flavor.

7. Ice Cream

A scoop of vanilla or berry-flavored ice cream makes this dessert even more indulgent.

8. Lemon Zest

A little grated lemon zest on top enhances the flavors with a subtle citrusy brightness.

Storage Instructions

To keep your Easy Cheesecake Cups fresh and delicious, proper storage is key:

Refrigeration: Store the cheesecake cups in an airtight container in the fridge for up to 5 days. Make sure they are fully cooled before storing to maintain their texture.
Freezing: These cheesecake cups freeze well! Place them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Avoid Soggy Tops: If you plan to store them for a longer time, add the raspberry topping just before serving to prevent the preserves from making the cheesecake too soft.

Estimated Nutrition

Each cheesecake cup (approximate values) contains:

Calories: 250
Carbohydrates: 22g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Sugar: 16g
Fiber: 1g
Sodium: 150mg

These values will vary depending on the specific ingredients and toppings used, but they provide a general idea of what to expect from this delightful treat!

Frequently Asked Questions

1. Can I make these cheesecake cups ahead of time?

Yes! These are perfect for making ahead. You can refrigerate them for up to 5 days or freeze them for up to 3 months. Just add the toppings right before serving for the best texture.

2. Can I use a different fruit topping?

Absolutely! You can swap the raspberry preserves for strawberry, blueberry, cherry, or even mango preserves. Fresh fruit compote also works beautifully.

3. What if I don’t have cupcake liners?

You can lightly grease the muffin tin with butter or non-stick spray, but liners make removal much easier and keep the crust intact.

4. How do I prevent my cheesecakes from cracking?

Avoid overmixing the eggs, don’t overbake, and let them cool gradually in the oven before chilling.

5. Can I use a sugar substitute?

Yes, you can replace granulated sugar with a sugar-free alternative like erythritol or monk fruit sweetener. Keep in mind, it may slightly alter the texture.

6. Do I have to bake the crust?

While baking helps set the crust, you can skip it and just chill the crust in the fridge for 20 minutes before adding the filling. However, baking gives a firmer base.

7. Can I make these without eggs?

Yes! You can use an egg substitute like Greek yogurt, a flaxseed egg, or a store-bought egg replacer for a no-egg version.

8. How long should I let them chill before serving?

At least 2 hours, but overnight is best for the perfect texture and flavor.

Conclusion

These Easy Cheesecake Cups are a must-try dessert—quick, delicious, and perfect for any occasion. Whether you’re making them for a party, a family treat, or just because you love cheesecake, they’re sure to be a hit! Save this recipe to Pinterest, share it with your family and friends, and let everyone enjoy these delightful bites of creamy goodness.