Description
Delight in these creamy no-bake mini cheesecakes that offer a rich flavor experience without the need for an oven.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Fruit or chocolate for topping
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and the melted butter until fully moistened. Firmly press this mixture into the bottom of your mini cheesecake cups or lined muffin tin.
- Make the filling: In another large bowl, beat the softened cream cheese until silky smooth. Gradually incorporate the powdered sugar and vanilla extract; blend until creamy.
- Whip the cream: In a separate bowl, whip your heavy cream until stiff peaks form.
- Combine mixtures: Gently fold the whipped cream into the cream cheese mixture with a spatula.
- Spoon and chill: Carefully spoon the filling over the crusts in your cheesecake cups, cover, and refrigerate for at least 2 hours.
- Top and serve: Add fresh fruit, chocolate ganache, or caramel on top before serving.
Notes
These cheesecakes can be made ahead for convenience. Ensure to chill fully for best texture.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 9g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg