Ingredients
16 ounces cream cheese (full-fat), softened to room temperature
1 cup powdered sugar, sifted
1 teaspoon pure vanilla extract (or almond extract)
1 cup heavy whipping cream, cold
1/2 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
Instructions
In a large bowl, beat softened cream cheese until smooth.
Add sifted powdered sugar and vanilla extract, mixing until fully combined.
In a separate bowl, whip cold heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture until smooth.
In a small bowl, mix graham cracker crumbs with melted butter to form a cohesive crust.
Fill silicone molds or paper cups 1/3 full with graham cracker crust mixture.
Top each with cheesecake filling, pressing crust into the bottom for adhesion.
Cover and chilling in refrigerator for at least 4 hours or until firm.
Notes
Ensure cream cheese is fully softened to avoid lumps
Use room-temperature butter for better crust binding
Digestive biscuits or shortbread can substitute graham crackers
Chill at least 4 hours; overnight is optimal
Store in airtight containers for up to 3 days
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-bake chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (standard mold size)
- Calories: 420
- Sugar: 55g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 24g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 140mg