Description
Easy individual cheesecake cups with a buttery graham cracker crust and smooth vanilla-lemon cream cheese filling. Serve chilled with whipped cream and fresh berries for a simple make-ahead dessert.
Ingredients
1 cup graham cracker crumbs
3 tablespoons melted butter
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1 teaspoon lemon juice
Pinch of salt
Whipped cream, for topping
Fresh berries, optional for topping
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with 8 cupcake liners.
- Combine the graham cracker crumbs and melted butter until evenly moistened. Divide the mixture between the cupcake liners and press firmly into the bottoms to form the crusts.
- Beat the softened cream cheese and granulated sugar in a large mixing bowl until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing after each addition just until incorporated.
- Stir in the vanilla extract, sour cream, lemon juice, and salt until the filling is smooth and evenly combined.
- Divide the cheesecake filling among the prepared crusts, filling each liner about three-quarters full.
- Bake for 18–22 minutes, until the edges are set but the centers still jiggle slightly.
- Cool the cheesecake cups completely, then refrigerate for at least 3 hours until thoroughly chilled and firm.
- Top with whipped cream and fresh berries, if desired, just before serving.
Notes
Use room-temperature cream cheese for the smoothest, creamiest filling.
Avoid overmixing after adding the eggs to help prevent cracks.
For a chocolate variation, replace the graham cracker crumbs with crushed chocolate cookies or add melted chocolate to the filling.
Try strawberries, raspberries, blueberries, fruit compote, lemon curd, chocolate sauce, caramel sauce, crushed cookies, or chopped nuts as toppings.
Store in an airtight container in the refrigerator for up to 4–5 days.
Plain cheesecake cups can be wrapped well and frozen for up to 1–2 months. Thaw overnight in the refrigerator before topping and serving.
Serve chilled or let the cups stand at room temperature for 10–15 minutes for a slightly softer texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 95 mg
