Description
These Mini No-Bake Cheesecakes are a delightful and easy dessert perfect for any occasion. Creamy and luscious, with a buttery graham cracker crust and topped with fresh fruit, they are sure to impress your guests.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Fresh fruit or fruit compote for topping
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into muffin tin lined with paper liners. Chill.
- Make the Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla. Whip cream separately, then fold into the cream cheese mixture.
- Assemble: Spoon filling over the chilled crusts. Refrigerate for at least 4 hours until firm.
- Serve: Top with fresh fruit or compote before serving.
Notes
- You can use chocolate or cookie crumbs instead of graham crackers.
- These mini cheesecakes freeze well. Thaw slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 14g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
