Description
Delight in these Mini Cheesecake Cups that are easy to make and perfect for any occasion, featuring a buttery graham cracker crust and creamy cheesecake filling topped with whipped cream and fresh fruit.
Ingredients
Scale
- 1 cup (113g) graham cracker crumbs
- 4 Tbsp unsalted butter
- melted
- 16 oz full fat cream cheese
- softened to room temperature
- ½ cup (99g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- whipped cream
- fresh fruit
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter, then press mixture into the bottom of cupcake liners in a muffin tin to form the crust.
- In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition.
- Fill each crust with the cream cheese mixture, about 2/3 full.
- Bake in preheated oven for 20-25 minutes until the edges are set and the centers are slightly jiggly.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top with whipped cream and fresh fruit before serving.
Notes
Make sure the cream cheese is at room temperature for a smoother batter. These mini cheesecakes can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake cup
- Calories: 245 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: Mini Cheesecake Cups, Cheesecake, Dessert, American Dessert