Description
The Appeal of Individual Dessert Portions
There’s something special about individual desserts that makes them feel more luxurious than a slice cut from a larger cake. These easy desserts mini cheesecake cups arrive at the table looking like they came from a boutique bakery. The layers are clearly visible through clear cups or ramekins, and the toppings can be customized for each guest.
Additionally, mini portions mean people can try different flavors without committing to a large slice. At my last gathering, I made three varieties—classic, lemon curd, and chocolate—and everyone loved sampling all three without feeling overly full.
Ingredients
Essential Ingredients for Mini Cheesecake Cups
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
Cheesecake Filling:
- 16 oz cream cheese, softened to room temperature
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
Topping:
- 1 cup lemon curd or fruit compote
- Fresh strawberries
- Powdered sugar for dusting
Instructions
Before starting, gather 12 clear cups, ramekins, or a muffin tin lined with cupcake liners. I prefer clear cups because they showcase the beautiful layers, but any heat-safe container works wonderfully. Preheat your oven to 325°F (163°C).
First, combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl. The mixture should resemble wet sand and hold together when pressed. If it seems too dry, add another tablespoon of melted butter.
Next, divide the crumb mixture evenly among your containers, using about 2 tablespoons per cup. Press down firmly using the bottom of a small glass or a spoon. The crust should be compact and even. This compression is crucial—a loose crust will crumble when you eat the cheesecake.
Then, bake the crusts for 8 minutes. This pre-baking step ensures they stay crispy even after adding the creamy filling. Let them cool while you prepare the filling.
Ensure your cream cheese is genuinely soft before beginning. Cold cream cheese creates lumps that are nearly impossible to smooth out. I leave mine on the counter for at least an hour, sometimes two.
Beat the cream cheese and sugar together in a large bowl using an electric mixer on medium speed. Scrape down the sides frequently. Continue beating for about 3 minutes until the mixture is completely smooth and fluffy. This extended beating time incorporates air, which makes easy desserts mini cheesecake cups wonderfully light.
Subsequently, add eggs one at a time, beating just until incorporated after each addition. Overbeating after adding eggs can introduce too much air, which might cause cracks. Add the sour cream, vanilla extract, flour, and salt. Mix on low speed just until everything is combined and smooth.
Pour or spoon the filling over the cooled crusts, filling each container about three-quarters full. The filling will puff slightly during baking, so leaving space at the top prevents overflow.
Place all containers on a baking sheet for easy handling. Bake at 325°F for 20-25 minutes. The edges should be set, but the centers should still jiggle slightly when you gently shake the pan. This wobble is perfect—it means your easy desserts mini cheesecake cups will be creamy, not rubbery.
Turn off the oven and crack the door open. Let the cheesecakes cool inside the oven for about 15 minutes. This gradual temperature change prevents the dramatic shrinking that often causes cracks.
After the oven cool-down, remove the mini cheesecakes and let them reach room temperature on the counter. This takes about an hour. Resist the temptation to rush this step by refrigerating them while still warm—the condensation can make your carefully crafted desserts watery.
Once completely cool, cover each cup with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The extended chilling time allows the flavors to develop and the texture to become perfectly creamy.
The topping transforms these from simple to stunning. Looking at the image, you can see how a glossy lemon curd topping, a fresh strawberry, and a light dusting of powdered sugar create a professional appearance.
For lemon curd topping, spoon about 2 tablespoons onto each chilled cheesecake, spreading it gently to the edges. The bright yellow color contrasts beautifully with the white cheesecake. Top each one with a fresh strawberry, placing it carefully in the center. Finally, dust lightly with powdered sugar using a fine-mesh sieve.
Alternatively, try these topping combinations:
Berry Compote: Simmer mixed berries with sugar until thick and syrupy. Cool completely before adding.
Chocolate Ganache: Pour warm ganache over chilled cheesecakes for a decadent finish.
Caramel Pecan: Drizzle with caramel sauce and sprinkle toasted pecans on top.
Oreo Crumble: Crush Oreos and sprinkle generously over each cup for a cookies-and-cream version.