Go Back
To create the perfect Mini Cheesecake Fruit Cups, it’s essential to understand the key components that contribute to their deliciousness. Each ingredient plays a vital role in achieving the ideal flavor and texture, ensuring that every bite is a delightful experience.

Mini Cheesecake Fruit Cups

Mini Cheesecake Fruit Cups are a deliciously creamy and refreshing dessert that everyone will love! These bite-sized treats combine a sweet graham cracker crust with a fluffy cheesecake filling topped with vibrant fresh fruits. Perfect for any occasion, they are easy to make and visually stunning. This article provides step-by-step instructions, tips for ingredient selection, and ideas for fruit toppings, ensuring your homemade treats are a hit at any gathering. Enjoy a sweet indulgence without the guilt!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups crushed graham crackers

1/3 cup unsalted butter, melted

2 tablespoons granulated sugar

8 oz cream cheese, softened to room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 cup assorted fresh fruits (such as diced strawberries, blueberries, kiwi, and mango)

Fresh mint leaves for garnish (optional)

Zest of 1 lemon (optional)

Instructions
 

Prepare the Crust:

    - In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix well until the crumbs are moist and resemble wet sand.

      Form the Cups:

        - Line a muffin tin with cupcake liners. Take about 1 tablespoon of the graham cracker mixture and press it firmly into the bottom of each liner to create a solid crust. Use the back of a shot glass or your fingers to compact it evenly. Place the muffin tin in the refrigerator to allow the crust to set while you prepare the cheesecake filling.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined and the mixture is free of lumps.

              - Stir in the vanilla extract. In a separate bowl, use a whisk or an electric mixer to whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until the two are fully blended and light in texture.

                Assemble the Cups:

                  - Retrieve the muffin tin from the refrigerator. Spoon the cheesecake filling into each graham cracker crust, filling them about 3/4 full.

                    - Generously top each cheesecake with a colorful assortment of diced fresh fruits. For an additional burst of flavor, sprinkle lemon zest on top of the fruit.

                      Chill:

                        - Return the assembled mini cheesecake cups to the refrigerator and allow them to chill for at least 2 hours, ensuring they firm up nicely before serving.

                          Serve:

                            - Just prior to serving, add a fresh mint leaf to the top of each cup for an elegant touch. Enjoy the refreshing and delightful Mini Cheesecake Fruit Cups!

                              Prep Time, Total Time, Servings: 25 minutes | 2 hours 25 minutes | 12 servings