Tasty Delite Cup Recipe

Prepare crumbs

Preheat oven to 350°F (175°C). Place graham crackers in a food processor and pulse until fine crumbs form. Alternatively, place crackers in a sealed plastic bag and crush with a rolling pin.

Combine graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon salt in a bowl. Pour in melted butter and stir until all crumbs are evenly moistened and hold together when pressed.

Divide the crumb mixture among 4-6 clear dessert cups (depending on cup size) or into a single 8-inch springform if making a larger cheesecake cup portion. Press about 2-3 tablespoons (adjust to cup size) of crumbs firmly into the bottom of each cup to form an even compact layer.

Bake crusts in preheated oven for 8-10 minutes until set and fragrant. Remove and let cool while preparing filling. If you prefer no-bake, refrigerate crusts for 30 minutes to set instead of baking.

Reduce oven temperature to 325°F (160°C) if using oven-baked cups. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until smooth and free of lumps, about 2-3 minutes.

Add 1/2 cup granulated sugar and beat until incorporated and slightly fluffy, about 1 minute.

Mix in the sour cream until combined and smooth. Scrape down the bowl sides with a spatula as needed.

Add the egg and vanilla extract (and lemon zest if using). Beat on low speed just until combined — do not overbeat to avoid incorporating too much air.

Spoon or pipe the cheesecake filling over the cooled crusts in each cup, filling to about 3/4 full (leave room for cherry topping). For an 8-inch springform, pour the filling over the crust and smooth the top.

Bake cups in the 325°F (160°C) oven for 15-18 minutes for small individual cups, or 22-30 minutes for an 8-inch pan, until edges are set and center still slightly wobbly. Remove from oven and allow to cool to room temperature, then refrigerate at least 2 hours (preferably 4 hours or overnight) to fully set. If making no-bake, chill cups at least 4 hours after assembling and skip baking step.

If using store-bought cherry pie filling, simply spoon about 2 tablespoons (or desired amount) over each chilled cheesecake cup before serving.

If making a quick glaze from jarred cherries: combine 3/4 cup cherries with 2 tablespoons water, 1 teaspoon sugar and 1/2 teaspoon cornstarch in a small saucepan. Stir to combine and heat over medium-low heat, stirring, until the mixture just begins to thicken and the cherries are warmed through, about 3-5 minutes. Remove from heat and cool slightly before spooning over cheesecake cups.

Taste and adjust sweetness if needed. Let topping cool to room temperature so it doesn't make the filling watery when assembled.

When cheesecakes are fully chilled and set, spoon the prepared cherry topping evenly over each cup (about 1-2 tablespoons per cup depending on cup size).

Top with a dollop of whipped cream and garnish with a fresh cherry or mint leaf if desired.

Serve immediately or keep refrigerated up to 2 days. For best texture, consume within 48 hours.