Description
These Easy Cheesecake Cups are a simple and delicious way to enjoy creamy cheesecake in a perfectly portioned treat. With a buttery graham cracker crust, velvety smooth cheesecake filling, and a sweet raspberry topping, they’re great for parties, holidays, or any dessert craving. Easy to make and even easier to love!
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)
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter until combined. Press a tablespoon of the mixture into each liner. Bake for 5 minutes, then cool.
- In a bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream, mixing until combined.
- Beat in the egg just until incorporated; do not overmix.
- Fill each cupcake liner ¾ full with cheesecake batter. Tap the pan lightly to remove air bubbles.
- Bake for 18-20 minutes until set but slightly jiggly in the center.
- Turn off the oven and let cheesecakes cool inside for 10 minutes, then transfer to a wire rack.
- Refrigerate for at least 2 hours (or overnight for best results).
- Spoon raspberry preserves over each cup, top with a fresh raspberry, and sprinkle with crushed cookie crumbs if desired.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert