Easy Cheese Cake Cups Recipe
Cheesecake cups are the perfect no-bake dessert to keep in your back pocket for entertaining! With just 6 ingredients, a simple graham cracker crust, creamy cheesecake filling, and your choice of topping, you can’t go wrong!
Servings: 8 servings
Ingredients
- Graham cracker crumbs
- 2 packages full fat cream cheese 8 oz each, room temperature
- 2 cups heavy whipping cream equal to 1 pint
- 1 ½ cups powdered sugar divided into 1 cup and 1/2 cup
- 1 tbsp fresh lemon juice
- 2 tsp vanilla extract
Instructions
- The size of cup you use will determine how much graham cracker crumb to put in the bottom. The cup size will also determine the number of servings. I used large 9 oz cups and was able to make 8 cups.
- If using 9 oz cups, place 2 tablespoons of graham cracker crumbs in the bottom of 8 cups. If you are using smaller cups, between 4-6 oz, place 1 tablespoon of crumbs in 12-16 cups.
- Place a metal or glass mixing bowl in the freezer for 15 minutes, this bowl will be used in step 5.
- In a different mixing bowl, beat the cream cheese and 1 cup powdered sugar with an electric mixer until smooth and creamy, 1-2 minutes. Set aside.
- Remove the metal mixing bowl from the freezer. Add the heavy whipping cream, 1/2 cup powdered sugar, fresh lemon juice and vanilla extract and beat with an electric mixer until the whipping cream has stiff peaks, about 4-5 minutes.
- Add the cream cheese to the whipped cream and mix them together on low spee for 1-2 minutes or just until you can’t tell which is the cream cheese and which is the whipped cream.
- Place the cheesecake filling in a piping bag (or ziplock bag with the corner cut off) and pipe the cheesecake into the cups, filling about 3/4ths full.
- Refrigerate the cheesecake cups for 1-2 hours. For longer refrigeration, I recommend covering the cups with plastic wrap. You can refrigerate these over night and serve the next day.
- Top the cheesecake with your desired topping - cherry pie filling, blueberry pie filling, homemade strawberry sauce, chocolate ganache, oreo crumbs, chopped candies, etc.
Video
Notes
Crust variations - in place of graham cracker crumbs you can use a whole nilla wafer,
whole oreo, whole gingersnap cookie, or crushed nilla wafers, crushed oreos or
crushed gingersnap cookies. Topping variations - top the cheesecake with fresh fruit, raspberry puree or pie
filling, lemon curd, sautéed apples, chocolate shavings, crushed candy bars, mint
chips, etc.
whole oreo, whole gingersnap cookie, or crushed nilla wafers, crushed oreos or
crushed gingersnap cookies. Topping variations - top the cheesecake with fresh fruit, raspberry puree or pie
filling, lemon curd, sautéed apples, chocolate shavings, crushed candy bars, mint
chips, etc.
Nutrition
Calories: 491kcal | Carbohydrates: 28g | Protein: 5g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 124mg | Sodium: 194mg | Potassium: 135mg | Fiber: 0.01g | Sugar: 26g | Vitamin A: 1634IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 0.1mg