Description
Mini cheesecake cups with a vanilla crumb crust, creamy filling, and fresh fruit topping. Perfect for parties, easy to make, and ready in under 3 hours with a make-ahead option.
Ingredients
For the crust:
1 cup vanilla wafer crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
1/8 teaspoon fine salt
For the cheesecake filling:
16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar
1/4 cup sour cream, room temperature
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
2 large eggs, room temperature
For topping:
1/2 cup strawberry fruit spread or berry sauce
1/2 cup fresh berries
Optional: whipped cream for serving
Instructions
Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, stir together vanilla wafer crumbs, sugar, melted butter, and salt until mixture resembles damp sand.
Add about 1 heaping tablespoon of crumb mixture to each liner. Use a small cup’s base to press crusts firmly into the liners.
Bake crusts for 5 minutes. Remove from oven.
In a large bowl, use an electric mixer to beat cream cheese and sugar until smooth. Add sour cream, vanilla extract, lemon juice, and eggs, mixing until fully combined.
Spoon about 3 tablespoons of filling into each crust. Bake for 18 minutes, or until edges are set and centers are slightly jiggly.
Let pan cool completely. Cover and refrigerate for 2 hours or overnight.
Top each cheesecake with a spoonful of strawberry sauce and fresh berries. Serve chilled.
Notes
Make ahead: Refrigerate filled and cooled mini cheesecakes up to 24 hours.
Topping substitutions: Use blueberry or raspberry spread instead of strawberry.
Crust alternative: Pecan meal or crushed graham crackers work well too.
- Prep Time: 15
- Cook Time: 23
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake cup
- Calories: 250
- Sugar: 12g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 0.8g
- Protein: 5g
- Cholesterol: 60mg