Description
Make simple, individual-serving cheesecake bites without baking. These are perfect for parties and you can customize the toppings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
- Press about 1 tablespoon of the crumb mixture firmly into the bottom of each cavity in a standard 12-cup muffin tin lined with paper liners.
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract to the cream cheese. Beat until fully combined and creamy.
- Pour the heavy cream into the mixture and beat until the filling is light and fluffy.
- Spoon or pipe the cream cheese filling evenly over the crusts in the muffin tin.
- Refrigerate the mini cheesecakes for at least 4 hours, or until firm.
- Remove from the liners before serving. Top as desired.
Notes
- For a New York style texture, use slightly less heavy cream.
- Chill the cream cheese and heavy cream for 15 minutes before whipping for a firmer filling.
- Use crushed Oreos or Biscoff cookies instead of graham crackers for a different crust flavor.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 18
- Sodium: 210
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 4
- Cholesterol: 55