Description
Creamy, bite-sized no bake mini cheesecakes with a buttery graham cracker crust and luscious vanilla filling perfect for parties or quick desserts.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Fresh berries or fruit topping, for garnish
Instructions
- 1. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- 2. Press about 1 1/2 tablespoons of crust mixture into the bottom of each lined muffin cup and chill for 15 minutes.
- 3. In a large mixing bowl, beat the softened cream cheese until smooth.
- 4. Add powdered sugar and vanilla extract, and beat until creamy.
- 5. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- 6. Spoon or pipe the cheesecake filling evenly over the chilled crusts.
- 7. Chill in the refrigerator for at least 3 hours or until set.
- 8. Top each mini cheesecake with fresh berries or fruit topping before serving.
Notes
- For best texture, make sure the cream cheese is at room temperature before mixing.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- You can substitute graham crackers with crushed cookies for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: mini cheesecakes, no bake dessert, cheesecake bites