THE BEST recipe ever for Mini Cheesecake Cups! Cheesecake filling with graham cracker crust made conveniently in cupcake tins! Perfect for any occasion!
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One of my favorite desserts is cheesecake. Last year, my hubby made mini cheesecake bites and they were amazing!
With Easter weekend coming up, and me being in the mood for cheesecake, I decided to whip these up, only instead of mini squares, I wanted cheesecake cups.
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- Mini Cheesecake Cups feature a homemade graham cracker crust with a smooth and creamy cheesecake filling. Incredibly easy to make and you can use any toppings desired!
- Ingredients needed for these tasty Mini Cheesecake Cups:
- How to prepare:
- Check out these other great cheesecake recipes:
- Cheesecake topping options:
- Creamy cheesecake filling over a graham cracker crust served in mini cups! These cheesecake cups are the ultimate sweet treat for any occasion! Print or save the recipe below!
- Mini Cheesecake Cups
Mini Cheesecake Cups feature a homemade graham cracker crust with a smooth and creamy cheesecake filling. Incredibly easy to make and you can use any toppings desired!
I used Hershey chocolate eggs in honor of Easter, but if it is a different Holiday or occasion, you can use anything from M & M’s to gummy worms, or just drizzled chocolate.
My family loved these and they were the perfect dessert to end the day with!!
Ingredients needed for these tasty Mini Cheesecake Cups:
- Graham Cracker Crumbs
- Butter
- Pecans
- Cream cheese
- Sugar
- Vanilla Extract
- Eggs
- Chocolate to drizzle (I used magic shell, but melted chocolate chips work too)
- Hershey chocolate eggs, gummy worms, fresh fruit, etc. *Basically whatever you want to top the cups with
How to prepare:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and pecan chips.
- Line a muffin tin with paper liners or silicone liners.
- Evenly distribute the graham cracker mixture into each cup.
- Push down using a fork until the cracker mixture is packed in flat.
- In a separate bowl, beat together the cream cheese, sugar, and vanilla until smooth and creamy.
- Add in the eggs, one at a time.
- Scoop cheesecake mixture on top of the graham cracker crust.
- Bake in a preheated oven, 325, for about 25-30 minutes.
- Remove from oven and allow to cool completely.
- Refrigerate for at least 2 hours.
- Drizzle chocolate and place desired topping on top and enjoy!!
Check out these other great cheesecake recipes:
Instant Pot Chocolate Peanut Butter Cheesecake
No Bake Banana Pudding Cheesecake
Peanut Butter Cheesecake Brownies
Cheesecake topping options:
So many great options to choose from to make these your own! Dress them up to fit the Holiday/occasion or keep them as is and enjoy the cheesecake flavor! Below you’ll find some great options to choose from!
Hershey Syrup
Chopped Fruit (raspberries/strawberries/blueberries/blackberries)
M & M’s
Gummy Worms
Peanut Butter
Chocolate Chips
Seasonal Candy
Jam/Jelly
Creamy cheesecake filling over a graham cracker crust served in mini cups! These cheesecake cups are the ultimate sweet treat for any occasion! Print or save the recipe below!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Mini Cheesecake Cups
Ingredients
- 3 cups graham crackers *crushed into crumbs
- ¾ cup butter *melted
- ¼ cup pecans *chopped
- 24 oz cream cheese *softened, 3 of the 8oz packages
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- chocolate *melted chocolate chips, magic shell, etc
- toppings of your choosing *see list above
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and pecan chips.
- Line a muffin tin with paper liners or silicone liners.
- Evenly distribute the graham cracker mixture into each cup.
- Push down using a fork until the cracker mixture is packed in flat.
- In a separate bowl, beat together the cream cheese, sugar, and vanilla until smooth and creamy.
- Add in the eggs, one at a time.
- Scoop cheesecake mixture on top of the graham cracker crust.
- Bake in a preheated oven, 325, for about 25-30 minutes.
- Remove from oven and allow to cool completely.
- Refrigerate for at least 2 hours.
- Drizzle chocolate and place desired topping on top and enjoy!!
Nutrition
Recipe updated 3/31/22
Barb says
Hi Kristin……What size packages of cream cheese? I’m assuming it’s 8 oz. but better to ask to make sure.
Kristin says
Yes Barb, it is the 8 oz size packages 🙂