STREAMING NOW: No Reservations

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Such a delight for the Holiday season - You can wrap these little cheesecakes well in foil and freeze for up to 2 weeks before serving. Defrost in refrigerator.”
24 cheesecake cups

Ingredients Nutrition


  1. Line 24 muffin cups with paper liners.
  2. in a small bowl, combine cracker crumbs and butter. Press about 1 tablespoon of mixture in bottom of each cup.
  3. In a large mixing bowl, beat cream cheese, until light and fluffy; gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition.
  4. Stir in 1 teaspoon of vanilla and 1/2 cup sour cream. Divide mixture among prepared muffin cups. Bake in 325F oven for 30 minutes.
  5. NOTE: To make 1 large cheesecake, press graham cracker mixture onto bottom of 9-inch springform pan; top with cream cheese mixture. Bake in 350F oven for 45 minutes or until just set when shaken gently.
  6. Top with sour cream mixture and bake for 5 minutes longer.
  7. Top with fresh fruit or berries.
  8. Combine remaining 1 cup sour cream, 3 tablespoons sugar and remaining 1 teaspoons vanilla; spread over cheesecake cups.
  9. Bake for 5 minutes. Let cool in pan on wire rack. Chill.
  10. To serve, remove cheesecakes from cups and top with fresh fruit or berries.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a