Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 16 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, cold
- Fresh berries, chocolate sauce, or caramel for topping (optional)
Instructions
- Line a 24-cup mini muffin tin with paper liners. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and one tablespoon of granulated sugar. Stir until the mixture looks like wet sand. Spoon about one tablespoon of the mixture into each muffin liner. Use the back of a small spoon or a narrow glass to press the crumbs down firmly. Place the tin in the freezer to set while you prepare the filling.
- In a large chilled bowl, beat the cold heavy whipping cream until stiff peaks form; set this aside. In a separate large bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and lump-free. Stir in the vanilla extract. Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this slowly to keep the filling light and fluffy.
- Remove the muffin tin from the freezer. Spoon the cheesecake filling over the crusts, filling them to the top of the liners. Smooth the tops with a small spatula or the back of a spoon. Place the tin in the refrigerator and chill for at least 4 hours, or ideally overnight, until firm. Once set, garnish with your favorite toppings like fresh strawberries or a drizzle of chocolate before serving.
- Cook Time: 20 minutes (plus 4 hours chilling time)