Ingredients
For the crust layer:
1 ½ cups graham cracker crumbs (about 10–12 crackers, finely crushed)
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
For the cheesecake filling:
16 oz (2 blocks) cream cheese, softened
¾ cup powdered sugar
2 tsp vanilla extract
1 cup heavy whipping cream, cold
For topping (optional but highly recommended):
Fresh berries (strawberries, raspberries, blueberries)
Fruit compote or pie filling
Chocolate shavings or caramel drizzle
Instructions
Make the crust layer
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
Spoon about 2 tablespoons of the crumb mixture into the bottom of each serving cup or jar. Lightly press it down with the back of a spoon.
Make the cheesecake filling
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Assemble the cups
Pipe or spoon the cheesecake filling over the crust layer in each cup.
Smooth the tops or swirl them for a rustic look.
Add toppings
Decorate with fresh berries, fruit sauce, chocolate curls, or any topping your heart desires.
Chill & serve
Refrigerate for at least 2 hours before serving to let the flavors meld and the filling set.