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Creamy Mini Cheesecake Cups

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These creamy mini cheesecake cups are a simple, crowd-pleasing dessert perfect for graduation parties. They feature a smooth, velvety cream cheese filling with a buttery, crunchy crust in bite-sized portions.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup sour cream
  • Optional toppings: fresh berries (strawberries, blueberries, raspberries), mini chocolate chips or shaved chocolate, fruit preserves or a drizzle of honey

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ⅓ cup melted unsalted butter, and 2 tablespoons sugar. Stir until the mixture resembles wet sand.
  3. Evenly divide the crust into 16 mini muffin cups, pressing firmly with the back of a spoon or your fingers to create a compact base.
  4. Bake the crust for 8 minutes. Remove from oven and allow to cool slightly.
  5. In a large bowl, beat 16 oz softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides.
  6. Gradually add ⅔ cup sugar while mixing, then add eggs one at a time, mixing well after each addition.
  7. Add 1 teaspoon vanilla extract and ¼ cup sour cream, mixing just until combined.
  8. Spoon the filling over the pre-baked crusts, filling each cup nearly to the top (about 2 tablespoons per cup). Smooth the tops gently.
  9. Bake at 325°F (163°C) for 18-20 minutes until centers are slightly jiggly but not liquidy.
  10. Remove from oven and let cool to room temperature on a cooling rack for about 30 minutes.
  11. Refrigerate for at least 2 hours or overnight for best results.
  12. Add optional toppings just before serving.

Notes

Use room temperature cream cheese and eggs for smooth batter. Do not overmix after adding eggs to avoid cracks. Pre-bake crust to prevent soggy bottoms. Chill thoroughly for best texture. Silicone molds recommended for easy removal. For gluten-free, substitute graham cracker crumbs with almond flour. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: mini cheesecake, graduation party dessert, creamy cheesecake cups, easy cheesecake recipe, handheld dessert, crowd-pleaser

Find it online: https://jodierecipes.com/creamy-mini-cheesecake-cups-recipe-easy-homemade-graduation-party-dessert/