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Mini Cheesecake Cups (Perfect Party Dessert)

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3.8 from 228 reviews

These Mini Cheesecake Cups are perfect for parties and easy to serve. Individual servings with a buttery crumb crust and creamy, smooth cheesecake filling make them a crowd-pleasing dessert that’s both elegant and simple to prepare.

Ingredients

Scale

Crust

  • 1½ cups crushed cookies (such as graham crackers or digestive biscuits)
  • 6 tbsp butter, melted

Filling

  • 400 g cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Prepare the crust: Mix the crushed cookies with melted butter until combined. Press the mixture firmly into the bottom of a muffin tin lined with paper liners to form the base.
  2. Bake the crust: Bake the crusts at 350°F (175°C) for 5 minutes to set. Remove from oven and let cool slightly.
  3. Make the filling: Beat the softened cream cheese and sugar together until smooth and creamy. Gradually add the eggs one at a time, beating gently after each addition. Stir in the vanilla extract carefully to avoid overmixing.
  4. Fill the cups: Pour the cream cheese filling over the crusts, filling each cup almost to the top. Smooth the tops gently with a spoon or spatula to ensure an even surface.
  5. Bake the cheesecakes: Bake at 350°F (175°C) for 18 to 20 minutes. The centers should be set but still slightly jiggly.
  6. Cool and chill: Remove the mini cheesecakes from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 2 hours before serving to let them set fully.

Notes

  • Use room temperature cream cheese for a smoother filling.
  • Press the crust firmly to prevent it from crumbling when serving.
  • You can substitute cookie crumbs with crushed graham crackers, digestive biscuits, or oreos for different flavors.
  • Ensure not to overbake to keep the cheesecake creamy and avoid cracking.
  • Chilling time can be extended overnight for best texture.