Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper or foil liners for easy removal.
- Crush graham crackers into very fine crumbs. Use a food processor or place them in a Ziploc bag and crush with a rolling pin until uniformly fine.
- In a small bowl, combine the graham cracker crumbs and the melted unsalted butter. Mix thoroughly until all crumbs are moistened and resemble wet sand.
- Press about two tablespoons of the crumb mixture firmly into the bottom of each lined muffin cup. Use the back of a spoon, a small shot glass, or your fingers to compact it tightly.
- Bake the crusts for 5 minutes. This crucial step helps them set and prevents sogginess. Remove from the oven and let cool slightly while you prepare the filling.
- While crusts cool, beat the softened cream cheese in a large bowl with an electric mixer on medium speed until it's perfectly smooth and creamy. Scrape down the sides of the bowl frequently.
- Add the granulated sugar to the cream cheese and continue beating on low speed until just combined. Be careful not to overmix at this stage.
- Stir in the pure vanilla extract and the pinch of salt. Ensure they are fully incorporated into the mixture.
- Crack the large egg into a separate small bowl, lightly whisk it, then add it to the cream cheese mixture. Beat on the lowest speed until just incorporated. Overmixing after adding the egg can lead to cracks.
- Divide the smooth cheesecake filling evenly among the 12 prepared crusts. Fill each cup about three-quarters full; they will puff up slightly during baking.
- Bake for 18-22 minutes, or until the edges are set and lightly golden, but the centers still have a slight jiggle when gently shaken. This means they are perfectly cooked.
- Turn off the oven, crack the door slightly, and let the cheesecake cups cool in the oven for 15 minutes. This slow cooling process is vital for preventing cracks on the surface.
- Remove from the oven and transfer the muffin tin to a wire rack to cool completely at room temperature.
- Once cooled to room temperature, refrigerate the cheesecake cups for at least 4 hours, or preferably overnight, before serving. Chilling fully makes them firm and delicious.
Notes
For the best results, always use full-fat cream cheese for the richest texture and ensure both cream cheese and egg are at true room temperature. Avoid overmixing the batter, especially after adding the egg, to prevent cracking. These cheesecake cups are a fantastic make-ahead dessert; they can be prepared 2-3 days in advance and stored in an airtight container in the refrigerator, tasting even better on day two as flavors meld. They also freeze beautifully for up to 2 months. To freeze, wrap each cup individually in plastic wrap, then place in a freezer-safe container. Thaw slowly in the fridge overnight before serving. If your cheesecake cups crack, it's usually due to sudden temperature changes or overmixing; ensure slow cooling and gentle mixing. For variations, try a chocolate crust by adding cocoa powder or using crushed Oreo cookies. Swirl in fruit preserves or add fresh lemon zest to the filling for different flavors. Top with fresh berries, whipped cream, chocolate shavings, or caramel drizzle.