For a richer flavor, use dark chocolate chips in the ganache. To prevent cracking, bake the cheesecakes in a water bath (place the muffin tin inside a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the muffin tin). The cheesecakes can be made ahead of time and stored in the refrigerator for up to 3 days. Feel free to experiment with other toppings, such as fresh raspberries, blueberries, or a sprinkle of chopped nuts.
Decadent Cheesecake Cups
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME2 hrs 40 mins
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SERVING18 People
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VIEWS19
Indulge in miniature masterpieces! These personal cheesecakes boast a buttery graham cracker crust, a creamy filling, and a luscious chocolate ganache, crowned with a fresh, vibrant strawberry. Elegant, effortless, and utterly irresistible.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol70 mg
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Fiber1 g
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Protein4 g
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Saturated Fat12 g
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Sodium174 mg
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Sugar13 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners. (5 minutes)
02
Step
10 mins
In a resealable plastic bag, crush graham crackers into fine crumbs using a rolling pin. Transfer to a bowl. Add melted butter and brown sugar; toss until evenly moistened and resembles wet sand. (10 minutes)
03
Step
5 mins
Spoon 1 tablespoon of the graham cracker mixture into the bottom of each paper liner. Press firmly to create a compact crust. (5 minutes)
04
Step
9 mins
Bake in the preheated oven until the edges are lightly browned, approximately 8 to 10 minutes. Remove from oven and allow to cool completely. (8-10 minutes)
05
Step
5 mins
While the crusts are cooling, prepare the cheesecake filling. In a large bowl, beat softened cream cheese and confectioners' sugar until smooth and fully combined. (5 minutes)
06
Step
3 mins
Scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition. (3 minutes)
07
Step
2 mins
Scrape down the sides of the bowl again. Beat in sour cream and vanilla extract until just combined. Do not overmix. (2 minutes)
08
Step
5 mins
Divide the cheesecake filling evenly among the 18 prepared crusts. (5 minutes)
09
Step
15 mins
Bake in the preheated oven until the tops of the cheesecakes appear dry and the centers jiggle slightly, about 15 minutes. (15 minutes)
10
Step
2 hrs
Remove from oven and chill thoroughly until firm, at least 2 hours, or preferably overnight. (2 hours or overnight)
11
Step
1 mins
To prepare the chocolate ganache, heat heavy cream in the microwave until it just begins to simmer, about 1 minute. (1 minute)
12
Step
1 mins
Add chocolate chips to the hot cream and let sit, undisturbed, for 1 minute to allow the chocolate to soften. (1 minute)
13
Step
2 mins
Whisk together until the chocolate is completely melted and the ganache is smooth and glossy. (2 minutes)
14
Step
5 mins
Spoon a generous amount of chocolate ganache over each chilled cheesecake. (5 minutes)
15
Step
2 mins
Garnish each cheesecake with a fresh strawberry. Serve chilled and enjoy! (2 minutes)
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RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Freddy Dickinson
Jun 16, 2025Next time I'll try a different type of berry on top. Maybe a raspberry!
Tracey Kuhn
Jun 12, 2025These were a huge hit at my party! Everyone loved the individual servings.
Paolo Rutherford
Jun 2, 2025Easy to follow recipe and the cheesecakes turned out beautifully.
Berniece Dietrich
May 9, 2025The ganache is so decadent! I used dark chocolate and it was perfect.
Elva Koepp
May 2, 2025I added a little lemon zest to the cheesecake filling for a brighter flavor.