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Easy Cheese Cake Cups Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings (using 9 oz cups)

Description

These Easy Cheesecake Cups are a quick and delicious dessert featuring a creamy, rich filling atop a crunchy graham cracker crust. Perfectly portioned for serving, these no-bake treats combine classic cheesecake flavors with versatile toppings like fruit fillings or chocolate ganache. Ready in just over an hour, they are ideal for parties, gatherings, or simple indulgence.

Ingredients

Crust

  • Graham cracker crumbs – 2 tablespoons per 9 oz cup (or 1 tablespoon for 4-6 oz cups)

Cheesecake Filling

  • 16 oz full fat cream cheese (2 packages of 8 oz each), at room temperature
  • 2 cups (473 ml) heavy whipping cream (1 pint)
  • 1 ½ cups (169 g) powdered sugar, divided (1 cup and ½ cup)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare Cups and Crust: Choose your cup size to determine serving count and amount of graham cracker crumbs. For 9 oz cups, place 2 tablespoons of graham cracker crumbs at the bottom of each cup. For smaller 4-6 oz cups, use 1 tablespoon of crumbs. This creates the crust base.
  2. Chill Mixing Bowl: Place a metal or glass mixing bowl into the freezer for 15 minutes to chill, which helps in whipping the cream effectively later.
  3. Mix Cream Cheese and Sugar: In a separate mixing bowl, beat the room temperature cream cheese with 1 cup of powdered sugar using an electric mixer until the mixture is smooth and creamy, about 1-2 minutes. Set aside.
  4. Whip Cream: Remove the chilled mixing bowl from the freezer. Add the heavy whipping cream, remaining ½ cup powdered sugar, fresh lemon juice, and vanilla extract to the bowl. Beat with an electric mixer on medium-high speed until stiff peaks form, approximately 4-5 minutes.
  5. Combine Cream Cheese Mixture and Whipped Cream: Gently fold or mix the cream cheese mixture into the whipped cream on low speed for 1-2 minutes until fully combined and smooth, making sure no lumps remain and the mixture is homogeneous.
  6. Fill Cups: Transfer the cheesecake filling into a piping bag or a ziplock bag with the corner cut off. Pipe the filling into the prepared cups, filling each about three-quarters full.
  7. Refrigerate: Refrigerate the cheesecake cups for at least 1-2 hours to firm up. For longer storage, cover cups with plastic wrap and refrigerate overnight; they can be served the next day.
  8. Add Toppings and Serve: Just before serving, top the cheesecake cups with your choice of cherry pie filling, blueberry pie filling, homemade strawberry sauce, chocolate ganache, Oreo crumbs, chopped candies, or other preferred toppings.

Notes

  • The size and number of servings depend on the cup size used; 9 oz cups yield about 8 servings.
  • Using a chilled bowl for whipping the cream helps achieve better volume and stability.
  • The filling can be refrigerated overnight, making it convenient to prepare in advance.
  • Feel free to customize toppings to suit your taste or occasion.
  • For a firmer crust, consider lightly pressing the graham cracker crumbs or mixing them with melted butter before adding to the cups (optional).
  • Prep Time: 15 minutes
  • Cook Time: 1 hour (including refrigeration time)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/easy-cheese-cake-cups-recipe/