Ingredients
1.5 cups graham crackers, finely crushed
4 tbsp unsalted butter, melted
16 oz cream cheese, room temperature
3/4 cup powdered sugar, sifted
1 cup heavy cream, chilled
2 cups mixed fresh berries
Instructions
Combine the crushed graham crackers and melted butter in a small bowl until the mixture resembles wet sand.
Press 2 tablespoons of this crumb mixture firmly into the bottom of 6 glass serving vessels or ramekins.
Chill the bases in the refrigerator for 20 minutes to firm up.
In a large bowl, beat the cream cheese and powdered sugar together using an electric mixer until completely smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Divide the cream cheese mixture evenly among the chilled graham cracker crusts.
Top each cheesecake with fresh mixed berries.
Refrigerate for at least 4 hours to set before serving.
Notes
Ensure cream cheese is at room temperature for a smooth, lump-free filling. Use high-quality fresh berries for optimal acidity and flavor balance. These can be prepared up to 24 hours in advance and stored in the refrigerator.
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 vessel
- Calories: 385
- Sugar: 28g
- Sodium: 240mg
- Fat: 29g
- Saturated Fat: 18g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg