CHEESECAKE DESSERT CUPS

Cheesecake Dessert Cups are served in individually portioned 2-oz shot glasses and are made with a simple graham cracker crust and a creamy no-bake cheesecake filling! Finish yours off with your favorite toppings, like whipped cream or fruit pie filling!

These creamy cheesecake dessert cups are so easy to make, so let's get right to the recipe. We'll start with a simple, three-ingredient graham cracker crust ? one that doesn't require any pre-baking.

CHEESECAKE DESSERT CUPS RECIPE



INGREDIENTS

• You will need 24 2-oz shot glasses, I usually use plastic ones
• ½ cup graham cracker crumbs
• 1 teaspoon granulated sugar
• Graham Cracker Crust
• 2½ Tablespoons butter, melted

Cheesecake

• 16 oz cream cheese softened to room temperature
• 1½ teaspoon vanilla extract
• 1 cup powdered sugar
• ⅓ cup sour cream
• 1½ cup heavy cream*
• 1 teaspoons lemon juice
• Whipped cream, cherry pie filling, or any of your favorite toppings!

INSTRUCTIONS

1. Prepare your graham cracker crust first by combining graham cracker crumbs and sugar in a medium-sized bowl. Add butter and use a fork to stir until well-combined.
2. Drop about 1½ teaspoon of the graham cracker mixture into the bottom of each shot glass and use a rounded teaspoon to tamp the crumb mixture down into a crust. Set aside and prepare your cheesecake filling.

Cheesecake

1. Place cream cheese in a large bowl and use an electric mixer to beat until smooth.
2. Gradually add powdered sugar and stir until well-combined.
3. Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.
4. Add sour cream and stir well.
5. Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed (preferably using an electric mixer or a stand mixer) until stiff peaks are achieved.
6. Fold whipped cream into cream cheese mixture until smooth and well-combined.
7. Pour cheesecake filling into a large ziploc bag and snip off one corner -- about 1"-sized hole. Pipe filling into each shot glass, filling about ⅔-3/4 of the way until all shot glasses are evenly filled.
8. Serve as is or top with your preferred topping -- fruit pie filling, whipped cream, cookie crumbs and chocolate ganache are all great options!
9. Cheesecake dessert cups can be stored in the refrigerator in an airtight container. The filling will thicken as it chills.

Recipe Adapted : CHEESECAKE DESSERT CUPS @ therecipecritic

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