Description
Delightful no-bake cheesecake bites with a vibrant pink hue, creamy filling, and a crunchy graham cracker crust.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/2 cup whipped cream
- 2 tablespoons pink food coloring
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- Sprinkles for decoration
Instructions
- Prepare the Mixing Bowl: In a mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, leaving no lumps behind.
- Sweeten: Gradually add powdered sugar and vanilla extract, mixing until everything combines beautifully, and the mixture is velvety.
- Whip the Cream: In another bowl, whip the heavy cream to soft peaks.
- Fold it In: Gently fold the whipped cream into the cheesecake mix until fully incorporated.
- Add Color: Gradually mix in the pink food coloring, adjusting until you achieve that delightful hue.
- Prepare the Crust: In a separate bowl, combine graham cracker crumbs and melted butter, mixing until evenly coated.
- Fill the Molds: Spoon the cheesecake mixture on top of the crust, filling each mold to the brim.
- Chill: Place in the refrigerator for at least two hours.
- Serve: Gently remove from molds, topping with whipped cream and sprinkles right before serving.
Notes
For make-ahead options, these cheesecake bites keep well in the fridge for up to three days.
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg