Cheesecake Cups
Craving a delectable dessert that’s both easy to prepare and visually stunning? Look no further than cheesecake cups! These individual servings of creamy cheesecake are perfect for parties, gatherings, or a special treat for yourself. With a buttery graham cracker crust and a rich, velvety filling, they’re a delightful twist on traditional cheesecake. Let’s dive into this easy recipe that will impress your guests and satisfy your sweet tooth.
Ingredients
– 1 cup graham cracker crumbs
– 1/4 cup sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy whipping cream
– Fresh berries for topping (optional)
Servings and Cooking Time
This recipe yields 12 cheesecake cups. Preparation time is about 20 minutes, and refrigeration time is 4 hours or overnight.
Nutritional Value
Per serving (1 cheesecake cup): Calories: 250, Total Fat: 18g, Saturated Fat: 10g, Cholesterol: 60mg, Sodium: 150mg, Total Carbohydrates: 20g, Dietary Fiber: 1g, Sugars: 12g, Protein: 3g.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Mix until well combined and crumbly.
4. Press the mixture into the bottom of cupcake liners in a muffin tin.
5. Bake for 5-7 minutes until golden, then let cool.
6. In a mixing bowl, beat the cream cheese until smooth.
7. Gradually add powdered sugar and vanilla extract, mixing well.
8. In a separate bowl, whip the heavy cream until stiff peaks form.
9. Gently fold the whipped cream into the cream cheese mixture.
10. Spoon the filling over the cooled crust in the liners.
11. Refrigerate for at least 4 hours to set.
12. Top with fresh berries before serving.
Alternative Ingredients
You can substitute graham cracker crumbs with digestive biscuits or Oreos for a different flavor. For a lighter version, use low-fat cream cheese and whipped topping.
Serving and Pairings
Cheesecake cups pair beautifully with coffee, tea, or a refreshing fruit salad. They also complement rich chocolate desserts or ice cream for a delightful dessert platter.
Storage and Reheating
Store leftover cheesecake cups in an airtight container in the refrigerator for up to 5 days. They can be frozen for up to 3 months; just make sure to wrap them well. Thaw in the fridge before serving.
Cooking Mistakes
- Not letting the cream cheese soften fully can result in a lumpy filling.
- Overmixing the filling can make it too airy and less dense.
- Skipping the chilling time will lead to a runny cheesecake.
- Not pressing the crust firmly may cause it to crumble.
- Using too much butter in the crust can make it greasy.
Helpful Tips
- Use a mixer for a smoother filling.
- For a flavor boost, add citrus zest to the filling.
- Decorate with chocolate shavings or caramel sauce for extra flair.
- Consider using flavored cream cheese for variety.
FAQs
Can I make cheesecake cups in advance?
Yes, cheesecake cups can be made a day or two in advance. Just keep them refrigerated until serving.
How can I make them gluten-free?
Use gluten-free graham crackers or almond flour for the crust to make a gluten-free version.
Can I use fruit puree in the filling?
Absolutely! Swirl in fruit puree for a fruity twist on the classic cheesecake flavor.
What other toppings can I use?
You can use chocolate ganache, nuts, or whipped cream as toppings for added flavor and texture.
How do I know when they are set?
The cheesecake cups should be firm to the touch and not jiggle when gently shaken.
Conclusion
Cheesecake cups are the perfect way to enjoy a classic dessert in a fun and individual format. Their rich flavor and creamy texture make them an irresistible treat for any occasion. Whether you’re serving them at a party or enjoying them at home, these delightful desserts are sure to impress and satisfy.
Cheesecake Cups
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Fresh berries for topping optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Mix until well combined and crumbly.
- Press the mixture into the bottom of cupcake liners in a muffin tin.
- Bake for 5-7 minutes until golden, then let cool.
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract, mixing well.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon the filling over the cooled crust in the liners.
- Refrigerate for at least 4 hours to set.
- Top with fresh berries before serving.