Description
Deliciously creamy and dreamy mini cheesecakes with a crunchy graham cracker crust, 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 the graham cracker crumbs and melted butter in a mixing bowl until fully mixed, resembling damp sand.
- Press the mixture into mini cheesecake cups or lined muffin tins to form a sturdy crust.
- Beat the softened cream cheese in another bowl with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until fully integrated.
- Spoon the cheesecake filling over the prepared crusts, smoothing the tops with a spatula.
- Refrigerate the cheesecakes for at least 120 to 240 minutes, allowing flavors to meld beautifully.
- Top the cheesecakes with your favorite toppings before serving.
Notes
Use softened cream cheese for a smooth filling; consider making these a couple of days ahead for enhanced flavors.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg