Description
These No-Bake Mini Cheesecakes are a delightful treat that is easy to make and perfect for any occasion. Creamy and luscious, these individual desserts are topped with your favorite toppings for a personalized touch.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 8 ounces cream cheese, softened
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Optional Toppings:
- Fresh fruit
- Chocolate sauce
- Fruit compote
- Crushed cookies
Instructions
- Prepare the Graham Cracker Crust: Mix graham cracker crumbs, granulated sugar, and melted butter. Press mixture into lined muffin tin.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla; mix. Whip cold cream until stiff peaks form, then fold into cream cheese mixture.
- Fill the Crusts: Spoon or pipe the filling over crusts. Refrigerate for at least 4 hours until set.
- Top and Serve: Add desired toppings before serving.
Notes
- Mini cheesecakes can be made up to 2 days ahead and stored in the fridge.
- For easy removal, use a silicone muffin pan or lightly loosen liners before serving.
- Cheesecakes can be frozen for up to 1 month; thaw in the refrigerator before enjoying.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
