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–+ servings

Decadent Cheesecake Cups

Indulge in decadent cheesecake cups with a graham cracker crust, creamy filling, and chocolate ganache. Perfect for any occasion and easy to make.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Servings: 18 people
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 13.5 oz graham crackers, crushed
  • 4 tbsp butter, melted
  • 2 tbsp brown sugar
  • 16 oz cream cheese, softened
  • 1 cup confectioners sugar
  • 2 units eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream (for the filling)
  • 1/2 cup heavy cream (for the ganache)
  • 2/3 cup chocolate chips
  • 18 units fresh strawberries

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Electric mixer or stand mixer
  • Saucepan

Method
 

  1. Preheat the oven to 325°F (165°C) and line 18 muffin cups with cupcake liners.
  2. Mix crushed graham crackers, melted butter, and brown sugar until it resembles wet sand, then press into each mold to form a crust. Bake for 8-10 minutes until lightly golden and let cool.
  3. Beat cream cheese and confectioners sugar until smooth. Add eggs one at a time, then stir in sour cream and vanilla extract until smooth.
  4. Pour the filling over cooled crusts, filling each mold almost to the top. Bake for 15 minutes until edges are set but centers are wobbly. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
  5. Heat 1/2 cup of heavy cream until it simmers, remove from heat and stir in chocolate chips until melted and smooth.
  6. Top each cheesecake cup with chocolate ganache and a fresh strawberry.

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 45mgSodium: 160mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 8mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best mixing results. Feel free to substitute graham crackers with digestive biscuits or other cookie crumbs if needed. For a richer ganache, add a tablespoon of butter while mixing. Store cheesecake cups in the refrigerator for up to 5 days or freeze individually wrapped for up to 3 months. For a lighter option, consider using Greek yogurt instead of sour cream. Add a splash of espresso powder to enhance the flavors, if desired.
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