Cheesecake Cups
Alright, let me set the scene: it’s a lazy Saturday, the playlist’s absolutely bopping (early 2000s stuff, don’t judge), and there’s that particular craving in my house for something sweet but not full-blown-cake ambitious. That’s when these cheesecake cups happen. I first stumbled into making these because—no joke—I was too impatient for a proper water bath and all that business. And you know what? I think these little cups are just as comforting as the big fancy deal. Also, fewer arguments about who gets the biggest slice, so that’s a win in my book.
Why You’ll Love These (I Mean, Who Wouldn’t?)
I make these when I need a quick treat that actually tastes like real cheesecake—no weird aftertastes. The kids go bonkers (for real, had to make a second batch once they discovered they’d cooled early). If you’ve ever been annoyed by crusts crumbling at the worst time, same, but these just sort of… hold it together better? Plus, you can do all sorts of toppings. Actually, sometimes I just eat ‘em straight from the fridge with a spoon—no shame. Oh, and low-key, they’re a sneaky hit at potlucks (people always think you bought them from a posh shop, heh).
What You’ll Need (And The Substitutes I’ve Tried)
- 125g digestive biscuits (graham crackers work – or whatever crumbly cookie you’ve forgot about in the cupboard)
- 50g melted butter (I use salted if it’s what I’ve got – some folks would gasp!)
- 250g cream cheese (Philadelphia’s classic, but honestly store brands are fine; my gran even used soft goat’s cheese once, but that’s a story…)
- 70g caster sugar (or regular sugar – just give it an extra mix)
- 1 medium egg (if you’re eggless, a tablespoon of Greek yogurt almost works. Texture’s a bit different)
- 1 tsp vanilla extract (real or fake, I won’t tell)
- Zest from 1 small lemon (or orange, or skip it on a lazy day)
- Pinch of salt (it matters more than you’d think)
Let’s Talk Directions (With Honest Moments)
- Bash up your biscuits (I put them in a zip bag and go to town with a rolling pin—it’s weirdly fun, unless you’ve only got a wine bottle, and then it’s just awkward).
- Mix melted butter in until the crumbs look like, well, damp sand on Brighton Beach. Not too soggy though.
- Plop spoonfuls into cupcake liners in a muffin tray. Press them down (I use a shot glass; my mate swears by the back of a spoon). Chuck the tray in the fridge to chill for a bit while you wrangle the rest.
- Grab a bowl, toss in cream cheese, sugar, and salt. Mix until creamy—don’t overthink it. Add the egg, vanilla, and citrus zest. Mix again (now’s when I swipe a finger across the bowl; chef’s privilege!).
- Spoon the cheesy mixture over the chilled bases. It doesn’t need to be perfect. Actually, it sometimes looks lumpy but just evens out whilst baking.
- Bake at 150C (about 300F) for 17-20 minutes, until the edges barely set but the middle wobbles a bit if you give the tray a nudge. Don’t stress if they puff up a tad, they always settle down as they cool.
- Cool them on the counter for a bit, then chill in the fridge for at least 2 hours (honestly, overnight is even better—but I rarely last that long).
Some Notes – Aka, Stuff I Learned The Hard Way
- If the cheesecakes crack a little on top—nobody cares, especially if you’re piling on fruit or sauce or, in my nephew’s case, crumbled leftover cookies.
- Sometimes the crust sticks to the liners. I actually find it helps to spray them, or line with baking paper strips (but only if you remember – half the time I forget and it’s fine).
- The lemon zest is, in my experience, the secret handshake for extra flavor. But not everyone’s a citrus person.
Variations I’ve Tried (Some Winners, Some… Not)
- Swirled some raspberry jam into the cheesy bit before baking once. Looked swanky, a bit sticky, but absolutely delicious.
- Nutella instead of lemon zest—super rich, but I kinda missed the zing. My brother asked for more chocolate, so maybe it’s just me.
- Tried making them crustless (out of pure laziness). Oddly floppy, but not terrible. Still, the crust’s half the fun.
Gear Talk (And If You Don’t Have It…)
- Muffin tin (if you only have a brownie pan, just line it and make cheesecake bars instead)
- Mixer (hand whisk works in a pinch—I’ve even used a fork for a very small batch, ha!)
- Cupcake liners (can double up paper ones or use reusable silicone ones, which are weirdly satisfying to unmould)
How To Store (Honestly, Good Luck)
Keep ’em in the fridge, covered, for up to 3 days. In theory. Real talk: I’ve never seen them survive longer than 24 hours, but maybe your household has more restraint than mine.
When To Serve? Here’s What We Do
Excellent on their own, but sometimes we set up a “pokey stick” bar (fancy for fruit skewers) and everyone dunks their piece into the cheesecake cup. My uncle eats his with a glug of whiskey (each to their own).
You Might Want To Know This…
- I once cut the chilling short and they were too gooey. Give ‘em time—it’s worth it.
- Let ‘em cool before peeling off the liners, or you end up with clingy, sticky bits where you least want them.
Burning Questions People Have Actually Asked Me
Q: Can I freeze these?
A: Yup, though a little grittiness sneaks in after defrosting. Still tasty. I wrap them up in foil and pop in a Ziploc bag—defrost overnight.
Q: What if I don’t have cupcake liners?
A: You could just grease the tin really, really well—or make a giant bar and slice after chilling. Actually, the ragged edges taste great.
Q: What toppings do you use?
A: I like berries or, if we’re feeling extra, homemade salted caramel (the one Sally’s Baking Addiction suggests is banging). Store-bought fruit preserves are fine too. The BBC Good Food version has a nice berry compote.
Q: Can I double the recipe?
A: Oh, you bet. Just make sure to bake a little longer if your cups are bigger. And, um, make sure your mixer can take the extra load (I nearly burnt out my old hand mixer once, oops.)
Honestly, if you try something wild with these, let me know! I’m always keen to hear about new combos—even the strange ones. And I promise to come clean if I ever manage to make a totally vegan version that doesn’t taste like sadness (so far, mine have been… not quite right).
Ingredients
- 8 vanilla wafer cookies
- 1 cup cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Pinch of salt
- Fresh berries or fruit preserves, for topping (optional)
Instructions
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1Preheat oven to 325°F (163°C) and line a muffin tin with 8 cupcake liners. Place one vanilla wafer cookie in the bottom of each liner.
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2In a medium bowl, beat cream cheese and sugar together until smooth and creamy.
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3Add egg, vanilla extract, sour cream, and a pinch of salt. Mix until fully combined.
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4Divide the cream cheese mixture evenly among the liners, filling each about 3/4 full.
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5Bake for 16-18 minutes, or until centers are set. Cool completely in the pan, then chill in the refrigerator for at least 1 hour.
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6Top with fresh berries or fruit preserves before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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