Description
Delightful no-bake mini cheesecakes featuring a buttery graham cracker crust and creamy filling. Perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Toppings: fresh fruit, chocolate ganache, or nuts
Instructions
- Combine graham cracker crumbs and melted butter until fully mixed. Press the mixture into mini cheesecake cups or lined muffin tins to create an even crust.
- Beat the softened cream cheese until smooth, gradually adding the powdered sugar and vanilla extract until creamy.
- Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated.
- Spoon the cheesecake filling over the prepared crusts, smoothing the tops with a spatula.
- Refrigerate the mini cheesecakes for at least 120 to 240 minutes or until set.
- Add your desired toppings before serving.
Notes
Store leftovers in an airtight container for up to five days in the refrigerator. These cheesecakes can also be frozen for up to two months.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg