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Friday, April 8, 2011

Cheesecake Cups

I {heart} cheesecake! Baked or chilled, I love it the same. This recipe is one that my mom made since before I can remember. I love it just as much now as I did when I was a kid. It's so easy, so fast, and they just are so cute and tasty. I know you won't be able to resist making these cute little cups! Enjoy!

Cheesecake Cups

Diana K.

Cheesecake Mixture:
1 (8 oz) package cream cheese, softened to room temperature
1 cup whipping cream, whipped
1 cup powdered sugar

1 package graham crackers *see note below for gluten-free option*
1/4 cup sugar
1/4 cup butter, melted

12-13 cupcake liners
Favorite Jam or Berry Mixture

Set cream cheese out to soften to room temperature. Put a metal/glass bowl in the freezer with your beaters in it. The frosted bowl and beaters help to whip the cream up fluffier.

In the bowl that you froze for the whipping cream - whip up the cream until light and fluffy. In separate bowl whip up softened cream cheese with beaters, whip until smooth and fluffy. Transfer whipped cream to the bowl with cream cheese and add the powdered sugar. Mix until smooth.

In a gallon-size zip-lock bag, place the package of graham crackers - roll with rolling pin to crush (or you can grind them with a food processor, etc). In a bowl add crushed graham crackers, melted butter, and sugar. Toss with fork until the crackers are evenly coated with butter and sugar.

You'll need a muffin-tin that holds 12 cups and also a small dish or custard cup for one extra one. It really is hard to make this into 12, so you'll get a baker's dozen (13). Line the tin and cup with cupcake liners. Spoon the cheesecake mixture into the liners until they are about 2/3 to 3/4 of the way full. Spoon the graham cracker crust onto and press gently with the spoon. Freeze in for 2-3 hours. When you are ready to serve them just turn them upside down onto your serving dish and peel off the cupcake liner. I love to eat them frozen. If you want them thawed, they are good this way too. Make sure to take the liner off before they thaw - it's hard to take the liner off when they are thawed. Top with your favorite jam or berry mixture.

Gluten-Free Option: Instead of using graham crackers, use crushed up rice chex cereal. It works great! Use about 2 cups of crushed cereal. Also make sure your cornstarch is gluten-free. Mine is.

Berry mixture recipe:
1 1/2 cups berries (raspberries or strawberries work great), smashed slightly
1/2 cup sugar
1/4-2/3 cup water
1 Tbsp cornstarch

In sauce pan combine sugar and cornstarch, mix until the cornstarch is evenly mixed into the sugar. Add water and smashed berries. Turn heat on stove to medium-low. Heat thru and let it bubble and thicken. If it gets thicker than you want add a little more water (1/2 Tbsp at a time).

The cups before the crust is added

The yummy, buttery crust mixture

All ready to freeze

The finished product! Ready to be indulged


  1. These look so yummy, too! I love cheesecake and am going to try these the next time I have to take dessert somewhere. Thanks for sharing.

  2. These look fantastic Lindsay! I can't wait to try them!