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.
Author:Mari
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:2 hours 40 minutes
Yield:12 mini cheesecakes 1x
Category:Dessert
Method:Baking
Cuisine:American
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
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.
Bake the crust: Bake the crusts at 350°F (175°C) for 5 minutes to set. Remove from oven and let cool slightly.
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.
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.
Bake the cheesecakes: Bake at 350°F (175°C) for 18 to 20 minutes. The centers should be set but still slightly jiggly.
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.