Ingredients
1 cup graham cracker crumbs (about 8 full sheets)
4 tablespoons unsalted butter, melted
8 ounces cream cheese, softened to room temperature
1 cup heavy whipping cream, cold
1/3–1/2 cup granulated sugar (adjust to taste)
Directions
Make the crust: In a medium bowl, stir together the graham cracker crumbs and melted butter until the mixture looks like damp sand and holds together when pressed between your fingers.
Portion the crust: Divide the crumb mixture evenly among 6 small jars, cups, or ramekins. Use the back of a spoon (or your fingers) to press the crumbs firmly into the bottom of each cup to form a crust layer. Set aside.
Beat the cream cheese: In a separate medium bowl, add the softened cream cheese and the sugar. Using a hand mixer (or a sturdy whisk and some elbow grease), beat until the mixture is smooth, creamy, and the sugar is mostly dissolved, 1–2 minutes. Taste and adjust sweetness if needed.
Whip the cream: In another bowl, pour in the cold heavy whipping cream. Beat with a hand mixer on medium-high speed until stiff peaks form, 2–4 minutes. The cream should be thick enough to hold its shape when you lift the beaters.
Fold the cream into the cream cheese: Add the whipped cream to the cream cheese mixture. Gently fold together with a spatula until fully combined and no streaks remain, being careful not to deflate the whipped cream too much.
Assemble the cups: Spoon or pipe the cheesecake filling over the prepared crusts, dividing it evenly among the 6 cups. Smooth the tops with the back of a spoon.
Chill: Cover the cups with lids or plastic wrap and refrigerate for at least 2 hours, or up to overnight, to let the flavors meld and the texture firm up.
Serve: When ready to serve, uncover and add any optional toppings you like (fresh berries, a drizzle of honey, or a spoonful of jam work really well). Enjoy straight from the fridge.
Variations & Tips
To keep these weeknight-friendly, I like to treat the base recipe as a blank canvas. For a fruity twist, spoon a tablespoon of your favorite jam or lemon curd over the crust before adding the cheesecake layer, or swirl it gently into the top of each cup. If you’re a chocolate person, swap the graham crackers for chocolate cookie crumbs and add 1–2 tablespoons of cocoa powder to the cream cheese mixture, then bump the sugar up slightly to balance the bitterness. For a slightly lighter version, you can replace half of the cream cheese with plain Greek yogurt; the texture will be a bit softer and more mousse-like, but still delicious and tangy. If you need to plan ahead, these keep well in the fridge for about 3 days—just wait to add any fresh fruit until right before serving so it doesn’t weep into the cheesecake. For a crowd, double the recipe and layer it in a 9×9-inch dish instead of individual cups, then slice into squares. And if you’re working around dietary needs, you can use gluten-free graham crackers for the crust or swap in crushed nuts for a naturally gluten-free base.