Ingredients
1.5 cups graham crackers, crushed fine
6 tbsp unsalted butter, melted
16 oz cream cheese, full-fat and softened
0.5 cup powdered sugar, sifted
0.5 cup heavy cream, cold
1 tsp pure vanilla extract
Instructions
Combine graham cracker crumbs and melted butter in a bowl until reaching a wet sand texture.
Press one tablespoon of the crust mixture into each cavity of a mini muffin pan.
Freeze the pan for 10 minutes to solidify the crust.
Beat cream cheese, vanilla, and powdered sugar 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 smooth.
Pipe or spoon the filling into each muffin cavity.
Smooth the tops with an offset spatula.
Refrigerate for at least 4 hours to set.
Notes
Ensure cream cheese is at room temperature before beating to prevent lumps. The heavy cream must be cold to whip effectively into stiff peaks. For serving, you may garnish with fresh berries or a drizzle of fruit coulis.
- Prep Time: 25
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg