Go Back
Homemade Cheesecake Dessert Cups photo

Cheesecake Dessert Cups

These Cheesecake Dessert Cups are a delightful treat! Enjoy creamy cheesecake in individual servings, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Dessert Cups:
  • 24 2-ounce shot glasses or plastic cups
  • 1 cup graham cracker crumbs for that classic cheesecake crust flavor
  • 1 teaspoon granulated sugar to sweeten the crust
  • 2 tablespoons melted unsalted butter to bind the crumbs
  • 2 8-ounce packages softened cream cheese the star of the show!
  • 1 cup powdered sugar for that perfect sweetness
  • 1 teaspoon vanilla extract adds warmth and depth
  • 1 teaspoon lemon juice a hint of acidity enhances the flavor
  • 1 cup sour cream for creaminess and tang
  • 1 cup heavy cream makes it luxuriously smooth
  • to taste Whipped cream for topping
  • to taste Cherry pie filling, or any favorite toppings to finish it off

Equipment

  • Mixing bowls
  • Hand Mixer or Stand Mixer
  • Rubber spatula
  • Measuring cups and spoons
  • 24 shot glasses or plastic cups
  • Chilling space in your refrigerator

Method
 

Mastering Cheesecake Dessert Cups: How-To
  1. Step 1: Prepare the Crust - In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
  2. Step 2: Assemble the Crust - Spoon about a tablespoon of the crust mixture into each shot glass, pressing it down firmly to create an even layer. Set the glasses aside.
  3. Step 3: Make the Cheesecake Filling - In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, continuing to mix until fully incorporated.
  4. Step 4: Add Flavorings - Mix in the vanilla extract, lemon juice, and sour cream until the mixture is smooth and well-combined.
  5. Step 5: Whip the Heavy Cream - In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  6. Step 6: Fill the Cups - Spoon or pipe the cheesecake filling into each shot glass on top of the graham cracker crust. Fill them just below the rim for a beautiful presentation.
  7. Step 7: Chill - Cover the filled cups with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait!
  8. Step 8: Serve and Enjoy! - Before serving, top each dessert cup with a dollop of whipped cream and a spoonful of cherry pie filling or your favorite topping.

Notes

  • Ensure cream cheese is at room temperature for easier mixing.
  • Consider using stabilized whipped cream for a more stable topping.
  • Add a pinch of salt to the crust to enhance flavor.
  • Don’t rush the chilling process; longer chilling melds flavors beautifully.