Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- Fresh berries for topping
Instructions
- Combine graham cracker crumbs and sugar, then add melted butter. Press mixture into the bottom of mini muffin tins lined with paper liners.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture. Spoon or pipe filling over crust in each cup.
- Chill in refrigerator for at least 2 hours. Top with fresh berries before serving.
Notes
- Ensure cream cheese is softened for a smooth mixture.
- Use fresh berries for the best flavor and presentation.
- Chill thoroughly to set the cheesecakes properly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg