Easy Cheesecake Cups

Easy Cheesecake Cups are the perfect bite-sized dessert for any occasion. They combine the rich, creamy texture of traditional cheesecake with a convenient cupcake-sized portion, making them an effortless yet elegant treat. These mini cheesecakes feature a buttery graham cracker crust topped with smooth and velvety cheesecake filling, finished with fresh berries for a refreshing burst of flavor. Whether you’re serving them at a party or indulging in a sweet craving, they’re guaranteed to impress.

What makes these cheesecake cups so appealing is their simplicity. Unlike a full-sized cheesecake that requires hours of baking and cooling, these mini delights set quickly and are easy to make. With minimal ingredients and no water bath needed, they offer all the indulgence of classic cheesecake without the hassle. Plus, they are customizable—top them with fruit, chocolate drizzle, or caramel for a personal touch.

Ingredients for Easy Cheesecake Cups

For the crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup sour cream

For topping:

Fresh strawberries, raspberries, or blackberries
Optional: chocolate drizzle or caramel sauce

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Spoon about a tablespoon of the mixture into each muffin cup, pressing it down firmly to form an even crust. Bake for 5 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the sour cream until everything is smooth and well combined.

Step 3: Fill and Bake

Spoon the cheesecake filling evenly over the cooled crusts, filling each cup nearly to the top. Gently tap the muffin tin on the counter to remove any air bubbles. Bake for 18–20 minutes or until the centers are set but slightly jiggly. Remove from the oven and allow them to cool to room temperature before transferring them to the refrigerator. Chill for at least 2 hours, or until fully set.

Step 4: Add Toppings and Serve

Once the cheesecakes have chilled, carefully remove them from the muffin tin and peel off the liners. Top each cheesecake cup with fresh berries, a drizzle of chocolate, or a swirl of caramel sauce. Serve and enjoy!

Storage Instructions

To keep your Easy Cheesecake Cups fresh, store them in an airtight container in the refrigerator for up to 5 days. If stacking them, place parchment paper between the layers to prevent sticking. For longer storage, you can freeze them—simply wrap each cheesecake cup individually in plastic wrap and place them in a freezer-safe bag. They will last up to 2 months. To enjoy, thaw in the refrigerator overnight.