Description
These easy cheesecake cups are a quick and delicious dessert made with a graham cracker crust and a creamy cheesecake filling, perfect for individual servings.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- Fresh fruit or pie filling for topping (optional)
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press about 1 tablespoon into the bottom of each muffin liner.
- In a medium bowl, beat the cream cheese until smooth. Add sour cream, 1/3 cup sugar, and vanilla extract, mixing until well combined.
- Add the egg and mix just until incorporated. Do not overmix.
- Spoon the cheesecake mixture evenly over the crusts in the muffin tin.
- Bake for 18–20 minutes, or until the centers are set. Let cool to room temperature.
- Refrigerate for at least 2 hours before serving. Top with fruit or pie filling if desired.
Notes
- Use room temperature cream cheese for a smoother filling.
- Chill thoroughly for the best texture and flavor.
- Top with fresh berries, cherry pie filling, or whipped cream for extra flair.
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg