When you’re craving something rich and indulgent but don’t want the fuss of a full-sized cheesecake, these cheesecake cups are the perfect solution. I first made these for a summer gathering when I wanted something elegant yet easy to serve—and they were an instant hit.
There’s something wonderfully satisfying about the creamy cheesecake filling nestled inside a buttery graham cracker crust, all packed into a cute, single-serving cup. It’s a bite of heaven without the commitment of slicing a big cake.
What makes this recipe special is how simple it is to prepare, yet it feels so fancy. With just a few basic ingredients like cream cheese, sugar, and vanilla, you’ll whip up a dessert that’s perfectly smooth and decadent. The versatility is another win—you can top these cheesecake cups with fresh berries, chocolate drizzle, or even a splash of fruit compote to match the season. Paired with a light and refreshing Vodka Soda or a fruity Strawberry Daiquiri, they’re ideal for any occasion.
Make them for your next get-together, and watch them disappear in minutes!
Cheesecake Cups Recipe
Equipment
- Small mixing bowls
- Measuring Cups
- Wooden spoon
- Electric mixer
Ingredients
Filling
- ½ cup heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- Pretty fresh fruit or berries, for serving
Crust
- 2 tbsp butter melted
- ¾ cup graham cracker crumbs
- 1 tbsp powdered sugar
Instructions
- In a small bowl, mix together the graham cracker crumbs, melted butter, and powdered sugar.
- Evenly distribute the mixture into 4 cups, using the handle of a wooden spoon to gently press it into the bottom of each cup.
- In a separate bowl, use an electric mixer on HIGH to beat the cream cheese until it becomes soft and creamy, about 30 seconds and set this aside.
- In another bowl, whip the heavy cream until soft peaks form, then add in the powdered sugar and vanilla extract.
- Gently fold half of the whipped cream into the cream cheese, mixing on medium speed until well combined.
- Repeat this process with the remaining whipped cream.
- Spoon the cheesecake mixture into the cups over the crust.
- Cover and refrigerate for a minimum of 4 hours.
- Serve topped with fresh fruit.
Notes
- For a flavored cheesecake, try adding lemon juice or zest to the cream cheese mixture.
- You can substitute the heavy cream with a whipped topping for a lighter version.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 576 kcal |
| Carbohydrates | 56 g |
| Protein | 6 g |
| Sugar | 42 g |
What Goes Well With Cheesecake Cups?
Frequently Asked Questions (FAQs)
How can I make the cheesecake cups firmer?
For a firmer texture, you can add a tablespoon of powdered gelatin dissolved in a little warm water to the cream cheese mixture before folding in the whipped cream.
Can I use a different type of crust instead of graham crackers?
Yes, you can use crushed cookies, like Oreos or digestive biscuits, as a substitute for the graham cracker crust.
