Easy Cheesecake Cups 🧁🧁🧁
Ingredients:
Crust:
1 cup graham cracker crumbs (about 8 full crackers, crushed)
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
Cheesecake Filling:
8 oz (1 block) cream cheese, softened
1/3 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (or use whipped topping like Cool Whip)
Toppings (optional):
Fresh berries
Fruit preserves
Chocolate chips or syrup
Crushed cookies
Instructions:
1. Prepare the Crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Stir until evenly mixed.
Spoon about 1–1.5 tablespoons of the mixture into each cupcake liner (in a muffin tin).
Press down firmly using the back of a spoon or your fingers to form the crust.
2. Make the Filling:
In a large bowl, beat the cream cheese until smooth.
Add powdered sugar and vanilla, and mix until combined.
In a separate bowl, whip the heavy cream to stiff peaks (if using Cool Whip, skip this step).
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
3. Assemble:
Spoon or pipe the cheesecake filling over the crusts in each cupcake liner.
Smooth the tops.
4. Chill:
Refrigerate for at least 2 hours (or until set). For quicker setup, pop them in the freezer for about 30 minutes, but don’t let them freeze solid if you want a creamy texture.
5. Top and Serve:
Add your favorite toppings just before serving.
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