Description
Delightful mini cheesecakes that are smooth, creamy, and perfect for warm days or any occasion.
Ingredients
Scale
- 1/2 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- Pinch of table salt
- 1/2 cup heavy whipping cream, cold
- 4 ounces full-fat cream cheese, room temperature
- 1/3 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Strawberry sauce and blueberries, for serving
Instructions
- In a large bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and salt.
- Line a muffin pan with 6 paper liners. Press roughly 2 tablespoons of the crumb mixture into the bottom of each paper liner. Refrigerate while you work on the filling.
- In a large mixing bowl, beat the heavy cream on high speed until it thickens and stiff peaks form, roughly 2-3 minutes.
- In the same mixing bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy, about 2-3 minutes.
- Scrape down the bowl, then fold in the whipped cream until no white streaks remain.
- Divide the filling among the paper liners. Refrigerate for at least 240 minutes or overnight until firm.
- Serve with strawberry sauce and blueberries.
Notes
Ensure your cream cheese is at room temperature before mixing for a smooth texture. Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg