Cheesecake Dessert Cups
Cheesecake Dessert Cups are a delightful twist on traditional cheesecake. Perfect for parties, they feature a creamy filling and a crunchy graham cracker base.
Ingredients
For the Crust
- ½ cup graham cracker crumbs
- 1 teaspoon granulated sugar
- 2 ½ tablespoons melted unsalted butter
For the Cheesecake Filling
- 2 packages softened cream cheese (8-ounce each) Use room temperature for smoother filling.
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon lemon juice
- ⅓ cup sour cream
- 1 ½ cups heavy cream Whipped until soft peaks form.
- 1 whipped cream, cherry pie filling, or any of your favorite toppings Optional toppings for serving.
Instructions
Preparation
- In a medium-sized bowl, combine ½ cup graham cracker crumbs and 1 teaspoon granulated sugar. Add 2 ½ tablespoons melted unsalted butter and stir with a fork until well-combined.
- Drop about 1 ½ teaspoons of the graham cracker mixture into the bottom of each shot glass. Use a rounded teaspoon to press the crumb mixture down into the glass. Set aside.
Making Cheesecake Filling
- In a mixing bowl, beat together 2 packages of softened cream cheese until smooth.
- Gradually add 1 cup of powdered sugar, 1 ½ teaspoon vanilla extract, 1 teaspoon lemon juice, and ⅓ cup sour cream. Mix until creamy and well-combined.
- In another bowl, whip 1 ½ cup of heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well blended.
Assembly and Serving
- Spoon the cheesecake filling into each prepared cup, on top of the graham cracker crust.
- Refrigerate the cups for at least 2 hours before serving. Add whipped cream, cherry pie filling, or your favorite toppings just before serving.
Notes
Experiment with different flavors by adding fruit purees or flavored extracts to the cheesecake filling. Store covered in the refrigerator for up to 3 days.