Mini Cheesecake Cups (Perfect Party Dessert) Recipe
Introduction
Mini Cheesecake Cups are a delightful and portable dessert that’s perfect for parties or gatherings. With a buttery cookie crust and smooth, creamy filling, these bite-sized treats are sure to impress your guests.
Ingredients
- 1½ cups crushed cookies (such as graham crackers or digestive biscuits)
- 6 tbsp butter, melted
- 400 g cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Step 2: Mix the crushed cookies with melted butter until combined. Press the mixture firmly into the bottom of each lined muffin cup to form the crust.
- Step 3: Bake the crusts for 5 minutes to set. Remove from the oven and let them cool slightly.
- Step 4: In a bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Step 5: Gradually add the eggs one at a time, beating gently after each addition. Stir in the vanilla extract carefully to avoid overmixing.
- Step 6: Pour the cream cheese filling over the crusts, filling each cup almost to the top. Smooth the tops gently with a spoon or spatula.
- Step 7: Bake at 350°F (175°C) for 18 to 20 minutes. The centers should be set but still slightly jiggly.
- Step 8: Remove from the oven and allow to cool completely at room temperature. Then refrigerate for at least 2 hours before serving to let them set fully.
Tips & Variations
- Use flavored cookies like chocolate or cinnamon for a unique twist on the crust.
- Top with fresh berries or a drizzle of caramel or chocolate sauce before serving.
- To prevent cracking, avoid overmixing the filling and do not overbake; the centers should remain slightly jiggly.
Storage
Store the mini cheesecake cups in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended as it can affect the texture; enjoy them cold for the best flavor and consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can substitute graham crackers with digestive biscuits, vanilla wafers, or even chocolate cookies depending on your flavor preference.
How do I prevent the cheesecake from cracking?
Be careful not to overmix the filling and avoid overbaking. The center should still be slightly jiggly when you remove it from the oven, as it will firm up while chilling.
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Mini Cheesecake Cups (Perfect Party Dessert) Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
Description
These Mini Cheesecake Cups are a perfect party dessert, offering creamy, rich cheesecake in convenient single servings. With a buttery cookie crust and smooth cream cheese filling flavored with vanilla, they’re easy to make and sure to please any crowd.
Ingredients
For the Crust
- 1½ cups crushed cookies (such as graham crackers or digestive biscuits)
- 6 tbsp butter, melted
For the 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 well combined to create a crumbly base.
- Form the base: Press the cookie and butter mixture firmly into the bottom of a muffin tin lined with paper liners, making sure it is evenly distributed and compact.
- Bake the crusts: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 5 minutes to set the crust. Remove from the oven and allow to cool slightly.
- Make the filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating gently after each addition, then carefully stir in the vanilla extract to maintain a smooth texture without overmixing.
- Fill the cups: Spoon the cream cheese filling over the prebaked crusts, filling each cup almost to the top. Smooth the tops with a spoon or spatula for an even finish.
- Bake the cheesecakes: Return the filled muffin tin to the oven and bake at 350°F (175°C) for 18 to 20 minutes, until the centers are set but still slightly jiggly.
- Cool and chill: Remove from oven and let the mini cheesecakes cool completely at room temperature. Once cooled, refrigerate them for at least 2 hours to allow the cheesecakes to set fully before serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overmix the batter to keep the cheesecake smooth and creamy.
- The slight jiggle in the center after baking is normal and will firm up while chilling.
- Line the muffin tin with paper liners for easy removal and cleaner presentation.
- Graham crackers or digestive biscuits both work well for the crust; choose your preferred flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini cheesecake cups, party dessert, cream cheese dessert, easy cheesecake, baked mini cheesecake
