Description
Delicious mini cheesecakes topped with pastel colors, perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- Food coloring (various pastel colors)
- Graham cracker crumbs (for crust)
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese until smooth.
- Add granulated sugar and vanilla extract, mixing until well combined.
- In a separate bowl, mix sour cream and heavy cream until smooth.
- Gradually add the sour cream mixture to the cream cheese mixture, blending until smooth.
- Prepare a muffin tin with cupcake liners and fill each liner with graham cracker crumbs.
- Pour the cheesecake mixture over the crust in each liner.
- Bake for 20-25 minutes or until set.
- Let cool, then refrigerate for at least 2 hours.
- Once chilled, top with whipped cream and pastel food coloring.
Notes
- Make sure the cream cheese is at room temperature for easier mixing.
- Feel free to customize the pastel colors to your liking.
- These mini cheesecakes can be made a day in advance.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg