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    Home Ā» Cakes

    Mini Cheesecake Cups

    Published: Mar 31, 2022 by Kristin 2 Comments

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    THE BEST recipe ever forĀ Mini Cheesecake Cups! Cheesecake filling with graham cracker crust made conveniently in cupcake tins! Perfect for any occasion!

    mini cheesecake cups made in a cupcake pan with a creamy filling and graham cracker crust

    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.

    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:

    1. In a medium bowl, combine the graham cracker crumbs, melted butter, and pecan chips.
    2. Line a muffin tin with paper liners or silicone liners.
    3. Evenly distribute the graham cracker mixture into each cup.
    4. Push down using a fork until the cracker mixture is packed in flat.
    5. In a separate bowl, beat together the cream cheese, sugar, and vanilla until smooth and creamy.
    6. Add in the eggs, one at a time.
    7. Scoop cheesecake mixture on top of the graham cracker crust.
    8. Bake in a preheated oven, 325, for about 25-30 minutes.
    9. Remove from oven and allow to cool completely.
    10. Refrigerate for at least 2 hours.
    11. 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

    Mini Cheesecake Squares

    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!

    creamy cheesecake filling over a homemade graham cracker crust made in cupckae pan
    Print Recipe
    5 from 1 vote

    Mini Cheesecake Cups

    THE BEST recipe ever forĀ Mini Cheesecake Cups! Cheesecake filling with graham cracker crust made conveniently in cupcake tins! Perfect for any occasion!
    Prep Time10 mins
    Cook Time25 mins
    Chill Time2 hrs
    Total Time2 hrs 35 mins
    Course: Dessert
    Keyword: cheesecake, cheesecake bites, Easter
    Servings: 18
    Calories: 316kcal
    Author: The Cookin' Chicks

    Equipment

    • Mixing Bowls
    • muffin tray
    • Muffin Liners
    • Electric Hand Mixer

    Ingredients

    • 3 cups graham crackers *crushed into crumbs
    • 3/4 cup butter *melted
    • 1/4 cup pecans *chopped
    • 24 oz cream cheese *softened, 3 of the 8oz packages
    • 3/4 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

    Serving: 1cup | Calories: 316kcal | Carbohydrates: 22g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 289mg | Potassium: 95mg | Fiber: 1g | Sugar: 13g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
    Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

    Recipe updated 3/31/22

     

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    Welcome to The Cookin' Chicks…I am so glad you've stopped by! I am Kristin, a busy mom of 3, a wife, and a family chef! There are three things that motivate me each day - Family, Faith, and FOOD! I, along with the occasional help of friends and family, want to share my food creations with you! So, I invite you to join me around my dinner table through the recipes that I will share with you here. I hope you will enjoy the journey as much as I do!

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