Cheesecake Cups
A delightful twist on classic cheesecake, these individual cups feature a creamy filling and a crunchy graham cracker crust.
Equipment
- Mixing Bowl
- Electric Mixer
- Clear cups or jars
Ingredients
- 3/4 cup graham cracker crumbs
- 2 Tbsp butter melted
- 1 Tbsp powdered sugar for the crust
- 1 cup powdered sugar for the filling
- 8 oz cream cheese softened
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 cup fresh fruit or berries for serving
Instructions
- In a small bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of powdered sugar until it resembles wet sand. Divide this mixture evenly across four serving cups and press down gently to form a crust.
- In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Set aside.
- In a separate bowl, whip the heavy cream until soft peaks form. Gradually add in the remaining cup of powdered sugar and vanilla extract while continuing to beat.
- Fold half of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until combined.
- Divide the cheesecake mixture evenly among the four cups. Smooth the tops with a spatula, cover, and refrigerate for at least four hours.
- When ready to serve, remove from the fridge and top with fresh fruit or berries.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store covered in the refrigerator for up to five days. Freeze for longer storage in an airtight container for up to three months.