Champagne Cheesecake Cups

This simple recipe for Champagne Cheesecake Cups is perfect for ringing in the New Year. Serve it in footed dessert glasses or stemware for an elegant touch.

Champagne Cheesecake in a Glass

It’s hard to believe that in just a couple of days we’ll ring in the New Year! I love that clean slate feeling it brings. It always inspires me, and I can’t wait to share all the new desserts I’ve been dreaming up and writing about in my recipe journals.

This champagne cheesecake cups recipe is one I’ve had scribbled on a piece of scrap paper for some time now. I’ve just waiting for the right toast-worthy occasion. It’s a simple fix that can be divvied up into as many petite portions as you’d like. It’s absolutely delicious without being too rich, and the champagne flavor really shines through!

Champagne Cheesecake Cups

Serving Sizes

I chose 4 ounce dessert cups which will serve about 8 guests. If you’re expecting a crowd for NYE, you could divide these between 2 ounce shot glasses for 16 servings. Use your favorite champagne, sparkling wine or prosecco in this recipe and you will not be disappointed!

Champagne Cheesecake Cups

Top it off!

Because this cheesecake is so simple, it’s practically a blank canvas for whatever toppings you’d like to add. I couldn’t resist my favorite flavor combination of raspberry and rose. It always speaks to my heart (see this cake!) and so I sprinkled tart freeze-dried raspberries on top along with a square of rosewater Turkish delight. The cheesecake has a nice helping of white chocolate in the batter, so I made some little white chocolate rings for decors with this silicone mold.

Champagne Cheesecake Cups

The texture of this cheesecake feels dense to the spoon but when you taste it you’ll find a light mousse-like quality (which sounds totally contradictory but it works!). It’s is nice for a party bite that won’t weigh you down. I very nearly topped the cups with Callebaut Chocolate Crispearls for a chocolate caviar and champagne version, which I think would also be beautiful and elegant. Next time!

I hope this year has been good to you, and I wish you lots of love, peace, and joy in the coming year!

Related recipe: Champagne Jelly Shots with Pomegranate Bursting Boba

Champagne Cheesecake Cups

Heather Baird
This simple recipe for Champagne Cheesecake is perfect for ringing in the New Year. Serve it in footed dessert glasses or stemware for an elegant touch.
Be sure to use real white chocolate in this recipe. If you use white chocolate chips, make sure the ingredients list cocoa butter as an ingredient.
Incorporating the cream cheese mixture into the champagne/chocolate mixture may take a little while to get all of the lumps out. You can speed this by using an immersion blender or pouring the mixture into a regular pitcher blender and blending on high speed until lightened.
5 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
1 hour chill time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8


  • Eight 4 oz. dessert cups


  • 8 tablespoons digestive biscuit crumbs or graham cracker crumbs
  • 12 oz. white chocolate chopped
  • 1/2 cup heavy cream
  • 3/4 cup champagne or prosecco
  • 1 1/4 teaspoons powdered unflavored gelatin
  • 1 1/2 tablespoons cold water
  • 8 oz. cream cheese at room temperature
  • 1/4 cup freeze-dried raspberries
  • 8 pieces rose water Turkish delight
  • 8 white chocolate rings or 8 squares of bar chocolate


  • Divide the cookie crumbs between 8 dessert cups (4 oz. capacity) or sixteen shot glasses (2 oz. capacity). This will be 1 tablespoon per glass, or 1/2 tablespoon per shot glass. Tamp down lightly and set aside.
  • Place the chopped white chocolate and heavy cream in a saucepan over medium heat. Whisk occasionally until the chips are melted and the mixture is smooth. Remove from heat and whisk in the champagne. Let cool for 10 minutes in the pan. While the mixture cools, sprinkle the gelatin over the cold water in a small cup. Let stand until absorbed and thick.
  • Pour the champagne mixture into the bowl of an electric mixer fitted with the whip attachment. Gradually add the cream cheese with the mixer running on medium-high, and beat until no lumps remain. If you have trouble getting the lumps out, pour the mixture into a blender, or use an immersion blender and process on liquify (high). Mixture should be fairly liquid.
  • Heat the bloomed gelatin in the microwave for 10 seconds or until liquid. With the mixer or blender running, add the melted gelatin to the cheesecake mixture. Beat on high speed for about 3 minutes ,or blend well in the blender, until the mixture is lightened in color slightly. It will still be fairly liquid and pourable.
  • Immediately pour the mixture on top of the crust in the glasses.
  • Cover and refrigerate cups about 1 hour, or until firm. Top glasses with freeze-dried raspberries. Add Turkish delight and white chocolate pieces for garnish.


Use bar white chocolate such as Baker’s brand white chocolate for best results. Or, you can use white chocolate chips. Just make sure they contain cocoa butter as an ingredient. Some baking chips are labeled “white baking chips” but they contain no cocoa butter. Instead, they are vanilla-flavored chips. 
This recipe was updated 12/2023 to reflect the importance of using real white chocolate that contains cocoa butter. 
Recipe adapted from Simplemost.
Keyword cheesecake, dessert shot, turkish delight
Tried this recipe?Let us know how it was!
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5 years ago

What a festive dessert for NYE! Looks delicious!

Heather Baird
Heather Baird
5 years ago
Reply to  Natalie

Happy New Year, Natalie! xo

Vietnam 10 jours
Vietnam 10 jours
5 years ago

Très jolie. une belle idée

Colette (Coco)
Colette (Coco)
5 years ago

Such a luxurious treat for your Valentine!

Circuit au Vietnam
Circuit au Vietnam
4 years ago

C'est bon. J'adore ces plats et le vin

3 years ago

Would the cheesecake mousse mold nicely? Like, in a half sphere?