Easy Desserts

Mini Cheesecake Cups

Name: Mini Cheesecake Cups
Prep time: 15 min
Total time: 495 min
Yield: One batch; glass count varies
Ingredients: 65 g plain crisp cookies; 35 g sunflower oil; 125 g cream cheese; 150 g sweetened whipping cream well chilled; 15 g powdered sugar; peaches sliced, for topping; grapes for topping; plums sliced, for topping; fresh basil leaves for topping

Chilled mini cheesecake cups with a fine cookie base, a light cream cheese filling, fresh fruit, and basil leaves.

By PedroPublished August 24, 2026 · Updated September 14, 2026

MakesOne batch; glass count varies

Time8 h 15 min

Estimated total time. This covers the full recipe from start to finish, including preparation and any resting, chilling, baking, or cooling. Some of that time is hands-off.

DifficultyEasy

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Mini cheesecake cups topped with peaches, plums, grapes, and basil

When there’s already a meal to cook, it helps to have dessert waiting in the refrigerator. These cheesecake cups need an overnight chill, so they’re a good choice if you’d rather do the mixing the day before. The fruit goes on at the end, just before you serve them.

Seeing the cookie base through the glass is part of the appeal for me, with that soft cream cheese filling above it. Peaches, plums, and grapes give you a few different ways to finish the cups, and the basil leaves add a bit of green among the fruit. There’s no large cheesecake to cut or lift from a pan; you can just hand someone a glass and a spoon.

Ingredients for Mini Cheesecake Cups

I make the base with plain crisp cookies and sunflower oil rather than butter. The cream cheese is paired with well-chilled sweetened whipping cream and powdered sugar; peaches, grapes, plums, and basil are separate toppings for serving.

Dry cookies, cream cheese, whipping cream, powdered sugar, and sunflower oil arranged in bowls — The ingredients for the cookie base and chilled cheesecake filling.

65 g plain crisp cookies
35 g sunflower oil
125 g cream cheese
150 g sweetened whipping creamwell chilled
15 g powdered sugar
peachessliced, for topping
grapesfor topping
plumssliced, for topping
fresh basil leavesfor topping

From my kitchen

Watch me make Mini Cheesecake Cups

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How to Make Mini Cheesecake Cups

These need at least 8 hours in the refrigerator, so I assemble them the night before and leave the fruit until the last minute.

Crush the cookies

Blend the plain crisp cookies until the crumbs are fine and even, then transfer them to a mixing bowl.

Dry cookies being finely crushed in a small food processor — Blend the dry cookies until the crumbs are fine and even.

Mix the crumb base

Add the sunflower oil to the cookie crumbs and stir until the mixture has the texture of damp sand.

Fine cookie crumbs mixed with sunflower oil in a glass bowl — The cookie crumbs and sunflower oil mixed to a damp-sand texture.

Press the bases

Divide the cookie mixture among the serving glasses. Use the base of another glass to press it firmly into an even layer.

Cookie bases being pressed into serving glasses with the bottom of another glass — The bottom of another glass makes the crumb bases compact and level.

Beat the cheese

Put the cream cheese in a bowl and beat it with an electric mixer for about 1 minute, until smooth and creamy.

Whip the cream

Add the well-chilled sweetened whipping cream and powdered sugar. Whip for about 4 minutes, until the mixture is light, fluffy, and firm enough to hold its shape.

Smooth whipped cheesecake filling in a glass mixing bowl — The cream cheese, chilled sweetened cream, and sugar whipped until light and firm.

Fill the glasses

Divide the cream mixture among the glasses and spoon it over the cookie bases. Smooth the surfaces, then tap each glass gently on the countertop to remove air bubbles.

Three serving glasses filled with smooth cheesecake mixture over cookie bases — The cheesecake filling is divided over the pressed cookie bases and smoothed.

Chill overnight

Transfer the cheesecake cups to the refrigerator and chill them for at least 8 hours.

Finish with fruit

Just before serving, top each cup with sliced peaches and plums, a few grapes, and fresh basil leaves.

Mini cheesecake cups topped separately with sliced peach, grapes, and plum pieces — The chilled cups are finished with the prepared fruit and fresh basil.

Tips that make a difference

Blend the cookies finely so the base presses into an even layer without loose pieces.
Use the bottom of another glass to compact the crumbs firmly and keep the bases level.
Keep the sweetened whipping cream well chilled so the filling becomes fluffy and firm enough to hold its shape.
Add the peaches, plums, grapes, and basil just before serving so the topping is finished at the right moment.

I'd get these into the refrigerator the evening before I need them. That leaves just the fruit and basil to add before serving, and no cheesecake to slice while everyone is waiting for dessert.

How I Finish the Cheesecake Cups

I leave these cups in the refrigerator overnight before adding the fruit and basil. The filling should look smooth and settled above the compact cookie base. I keep the toppings simple and different from glass to glass, so each cup still shows the two chilled layers underneath.

Three mini cheesecake cups topped with different fresh fruits and basil — The three cups keep the same base and filling, with a different fruit finish on each one.

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