Description
Creamy, luscious no-bake mini cheesecakes with a graham cracker crust, perfect for any gathering.
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
- Fresh fruit, chocolate ganache, or nuts for topping
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs and melted butter until they form a sandy mixture. Press this mixture firmly into mini cheesecake cups or lined muffin tins to create a solid base.
- Mix the filling: In another bowl, beat the softened cream cheese until it becomes smooth and creamy. Gradually add powdered sugar and vanilla extract, blending until everything is well combined and fluffy.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Fill the cups: Spoon the cheesecake filling over the prepared crusts and smooth the tops with a spatula.
- Chill: Refrigerate for at least 120 to 240 minutes or until the cheesecakes have set.
- Add toppings: Once set, top with fresh fruit, a drizzle of chocolate ganache, or sprinkle with chopped nuts just before serving.
Notes
These mini cheesecakes can be made a day in advance. They can be stored in the refrigerator or frozen for future enjoyment.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg