Description
Delight in these creamy, bite-sized no-bake mini cheesecakes, featuring a crunchy graham cracker crust and customizable toppings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Fruit or chocolate for topping
Instructions
- Prepare the crust: In a spacious bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Firmly press the mixture into the base of mini cheesecake cups or a lined muffin tin to create a sturdy crust.
- Make the filling: In another mixing bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract, blending until it forms a velvety mixture.
- Whip the cream: In a separate bowl, whip the heavy cream until it forms stiff peaks.
- Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture using your rubber spatula.
- Spoon and chill: Spoon the cheesecake mixture over your prepared crusts, smoothing the tops with your spatula. Cover with plastic wrap and refrigerate for at least 120 minutes.
- Top and serve: Before serving, artfully place your choice of toppings on each mini cheesecake.
Notes
Mini cheesecakes can be stored in the fridge for up to four days or frozen for a month, wrapped securely.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg