Cheesecake Cups Recipe

These cheesecake cups are tiny, tasty, and dangerous. Not dangerous like wild animals, but dangerous like “I blinked and ate six of them.” They are small enough to feel innocent but good enough to keep you going back for more. No forks. No fancy pans. Just a smooth cheesecake in a cupcake wrapper that looks at you like, “You wouldn’t dare eat another.” And then you do.

Ingredients:

• 200 grams of digestive biscuits or graham crackers
• 75 grams of melted butter
• 450 grams of cream cheese
• 150 grams of granulated sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 100 grams of sour cream
• Cupcake liners
• Cupcake or muffin tray

How To Make It

1. Preheat the oven to 160°C (320°F).
2. Line the muffin tray with cupcake liners.
3. Crush the biscuits into fine crumbs. Mix with melted butter.
4. Spoon about one tablespoon of the crumb mix into each liner. Press down with a spoon to make the base.
5. In a bowl, mix cream cheese and sugar until smooth. Use a hand mixer if you have one.
6. Add eggs one at a time. Mix after each.
7. Stir in vanilla and sour cream. Mix until smooth.
8. Pour the cheesecake filling into the liners over the crumb base. Fill each about three-quarters full.
9. Bake for 18 to 20 minutes. The center should be just set, not jiggly like jelly on a trampoline.
10. Cool the cups at room temperature, then chill in the fridge for at least 2 hours.

Tips

• Add fruit, jam, or melted chocolate on top after chilling.
• Use paper liners, not silicone ones, unless you enjoy peeling forever.
• Keep them in the fridge. They last up to 5 days. Good luck making them last that long.

Closing Thoughts

Cheesecake cups are perfect for birthdays, casual snacking, or avoiding sharing. They fit in your hand, your fridge, and your mouth. One cup is never enough, but who’s counting?

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Cheesecake Cups

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 35 minutes

Bite-sized enough to feel guilt-free, but so creamy and dreamy that you’ll keep "just one more"-ing yourself into a blissful coma.

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Ingredients

• 200 grams digestive biscuits or graham crackers
• 75 grams melted butter
• 450 grams cream cheese (room temperature)
• 150 grams granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 100 grams sour cream
• Cupcake liners
• Muffin tray

Instructions

Preheat oven to 160°C (320°F).

Line muffin tray with cupcake liners.

Crush the biscuits. Mix crumbs with melted butter.

Spoon one tablespoon of mixture into each liner. Press to form the base.

In a large bowl, mix cream cheese and sugar until smooth.

Add eggs one at a time. Mix well after each.

Add vanilla and sour cream. Stir until smooth.

Pour filling into liners over the crust. Fill about ¾ full.

Bake for 18–20 minutes. Centers should be set but not firm.

Cool at room temperature, then chill in the fridge for 2 hours.

Notes

Top with jam, berries, or chocolate after chilling.

Add lemon zest to the filling for a citrus twist.

Make a second batch. You’ll probably need it.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 230Total Fat: 16gSaturated Fat: 9gCarbohydrates: 18gSugar: 13gProtein: 4g