Vanilla Custard Cheesecake Cups are a delightful, individual dessert that combines the creamy richness of cheesecake with smooth vanilla custard. These cups are perfect for serving at parties or enjoying as a sweet treat at home!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
- 8 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (whipped to soft peaks)
For the Vanilla Custard:
- 2 cups whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 large egg yolks (lightly beaten)
Timing
Making Vanilla Custard Cheesecake Cups takes about 30 minutes for preparation and 2 hours for chilling.
Instructions
Step 1: Prepare the Crust
- Mix Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press into Cups: Divide the mixture evenly among serving cups or small glasses, pressing it down firmly to form a crust layer.
Step 2: Make the Cheesecake Filling
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.
- Fold in Whipped Cream: Gently fold in the whipped heavy cream until fully incorporated. Set aside.
Step 3: Prepare the Vanilla Custard
- Heat Milk: In a saucepan, heat the whole milk and granulated sugar over medium heat until it starts to steam, but do not let it boil.
- Mix Cornstarch: In a small bowl, whisk together the cornstarch with a few tablespoons of the warm milk until smooth.
- Combine Mixtures: Slowly whisk the cornstarch mixture back into the saucepan with the warm milk. Continue to cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Add Egg Yolks: Remove the saucepan from heat and whisk a small amount of the hot mixture into the beaten egg yolks to temper them. Then, gradually whisk the egg yolk mixture back into the saucepan.
- Add Vanilla: Stir in the vanilla extract and let the custard cool slightly.
Step 4: Assemble the Cups
- Layer the Fillings: Once the custard has cooled, layer the cheesecake filling over the graham cracker crust in each cup, followed by a layer of vanilla custard.
- Repeat Layers: If desired, repeat the layers until the cups are filled.
Step 5: Chill and Serve
- Refrigerate: Cover the cups with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the custard to set.
- Garnish: Before serving, you can top with whipped cream, fresh berries, or a sprinkle of graham cracker crumbs for decoration.
- Enjoy: Serve chilled and enjoy these delicious Vanilla Custard Cheesecake Cups!
Nutritional Information
Here’s a quick overview of the nutritional content of Vanilla Custard Cheesecake Cups (per cup, based on 8 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 |
| Protein | 4g |
| Fat | 18g |
| Carbohydrates | 28g |
| Fiber | 1g |
| Sugar | 15g |
Tips for Customization
- Flavor Variations: Add lemon or orange zest to the cheesecake filling for a citrus twist.
- Different Toppings: Top with chocolate shavings, caramel sauce, or fresh fruit for added flavor and decoration.
- Gluten-Free Option: Use gluten-free graham crackers for the crust to make it gluten-free.
Conclusion
Vanilla Custard Cheesecake Cups are a creamy, delicious dessert that combines the best of cheesecake and custard in a convenient serving size. Perfect for any occasion, these cups are sure to impress your guests. Enjoy this delightful recipe!
Vanilla Custard Cheesecake Cups Recipe
Ingredients
- For the Crust:
- • 1 cup graham cracker crumbs
- • 1/4 cup granulated sugar
- • 1/2 cup unsalted butter (melted)
- For the Cheesecake Filling:
- • 8 ounces cream cheese (softened)
- • 1/2 cup powdered sugar
- • 1 teaspoon vanilla extract
- • 1 cup heavy whipping cream (whipped to soft peaks)
- For the Vanilla Custard:
- • 2 cups whole milk
- • 1/4 cup granulated sugar
- • 2 tablespoons cornstarch
- • 1 teaspoon vanilla extract
- • 2 large egg yolks (lightly beaten)
Instructions
Step 1: Prepare the Crust
1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
2. Divide the mixture evenly among serving cups or small glasses, pressing it down firmly to form a crust layer.
Step 2: Make the Cheesecake Filling
1. In a mixing bowl, beat the softened cream cheese until smooth.
2. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.
3. Gently fold in the whipped heavy cream until fully incorporated. Set aside.
Step 3: Prepare the Vanilla Custard
1. In a saucepan, heat the whole milk and granulated sugar over medium heat until it starts to steam, but do not let it boil.
2. In a small bowl, whisk together the cornstarch with a few tablespoons of the warm milk until smooth.
3. Slowly whisk the cornstarch mixture back into the saucepan with the warm milk. Continue to cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
4. Remove the saucepan from heat and whisk a small amount of the hot mixture into the beaten egg yolks to temper them. Then, gradually whisk the egg yolk mixture back into the saucepan.
5. Stir in the vanilla extract and let the custard cool slightly.
Step 4: Assemble the Cups
1. Once the custard has cooled, layer the cheesecake filling over the graham cracker crust in each cup, followed by a layer of vanilla custard.
2. If desired, repeat the layers until the cups are filled.
Step 5: Chill and Serve
1. Cover the cups with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the custard to set.
2. Before serving, you can top with whipped cream, fresh berries, or a sprinkle of graham cracker crumbs for decoration.
3. Serve chilled and enjoy these delicious Vanilla Custard Cheesecake Cups!
