Cheesecake Cups
Experience the bliss of cheesecake in an easy-to-serve format with these delightful cheesecake cups. Layered with creamy filling and a crunchy base, they offer a perfect balance of flavors and textures. Ideal for parties or a cozy night in, these cups are sure to please any dessert lover. Let’s dive into this simple yet elegant recipe that will have everyone asking for seconds!
Ingredients
– 1 cup crushed graham crackers
– 1/4 cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy whipping cream
– Fresh berries for topping
– Caramel sauce for drizzling
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 20 minutes, and no baking is required.
Nutritional Value
Per serving (1 cheesecake cup): Calories: 320, Total Fat: 22g, Saturated Fat: 12g, Carbohydrates: 28g, Sugars: 18g, Protein: 4g.
Step-by-Step Cooking Process
1. In a bowl, combine crushed graham crackers and melted butter.
2. Press the mixture into the bottom of each cup to form a crust.
3. In a mixing bowl, beat the cream cheese until smooth.
4. Gradually add powdered sugar and vanilla extract, mixing well.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture.
7. Spoon the cheesecake filling into each cup over the crust.
8. Refrigerate for at least 2 hours to set.
9. Once set, remove from fridge and top with fresh berries.
10. Drizzle with caramel sauce before serving.
Alternative Ingredients
You can substitute the graham crackers with Oreos for a chocolatey twist or use a dairy-free cream cheese for a vegan version. Additionally, swap fresh berries for any seasonal fruit to personalize your cheesecake cups.
Serving and Pairings
These cheesecake cups pair wonderfully with a cup of coffee or tea. They can also be served alongside chocolate sauce or a scoop of ice cream for an extra treat.
Storage and Reheating
Store cheesecake cups in the refrigerator for up to 3 days. They should not be reheated, but they can be frozen for up to a month. Thaw in the fridge before serving.
Cooking Mistakes
- Don’t overbeat the cream cheese; this can lead to a grainy texture.
- Ensure the cream cheese is at room temperature for smooth mixing.
- Do not skip the chilling time; it’s essential for the setting.
- Be careful not to overwhip the cream; it should be fluffy but not dry.
- Check the crust thickness; too thick can make it hard to eat.
Helpful Tips
- Use a piping bag for filling cups neatly.
- Experiment with different toppings like chocolate shavings or nuts.
- For a festive touch, add sprinkles on top.
- Make mini versions in shot glasses for bite-sized treats.
FAQs
Can I make cheesecake cups ahead of time?
Yes, cheesecake cups can be made a day in advance. Just keep them covered in the refrigerator until serving.
What can I use instead of heavy cream?
You can substitute heavy cream with coconut cream for a dairy-free option, or use whipped topping for convenience.
How long do cheesecake cups last?
They can last up to 3 days in the refrigerator, but are best enjoyed fresh.
Can I freeze cheesecake cups?
Yes, they can be frozen. Wrap each cup tightly in plastic wrap and store in an airtight container.
What flavors can I add to cheesecake cups?
You can add flavors like lemon zest, chocolate, or peanut butter to the filling for a variety of tastes.
Conclusion
Cheesecake cups are a delightful dessert that combines creamy goodness with a crunchy base, perfect for any occasion. Their versatility allows for endless flavor combinations, making them a must-try. Whether hosting a party or enjoying a quiet evening, these cups are sure to impress!
Cheesecake Cups
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Fresh berries for topping
- Caramel sauce for drizzling
Instructions
- In a bowl, combine crushed graham crackers and melted butter.
- Press the mixture into the bottom of each cup to form a crust.
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract, mixing well.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon the cheesecake filling into each cup over the crust.
- Refrigerate for at least 2 hours to set.
- Once set, remove from fridge and top with fresh berries.
- Drizzle with caramel sauce before serving.
