Description
Delightful No-Bake Mini Cheesecakes with a creamy filling and crispy graham cracker crust, perfect for spring celebrations.
Ingredients
Scale
- 8 oz Cream Cheese, Softened
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 cup Whipped Cream
- Mini Graham Cracker Crusts
- Fresh Fruit or Colorful Sprinkles for Garnish
Instructions
- Beat the Cream Cheese: In a mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy—about 2 minutes should do the trick.
- Mix in the Sugar and Vanilla: Gradually add powdered sugar and vanilla extract, mixing thoroughly until fluffy.
- Fold in Whipped Cream: Gently fold in the whipped cream with a spatula until the mixture becomes light and airy.
- Spoon the Mixture into Crusts: Using an ice cream scoop or large spoon, fill each mini graham cracker crust with the cheesecake mixture and smooth the tops.
- Chill: Refrigerate the cheesecakes for at least 120 minutes, or until set and firm.
- Garnish: Top with fresh fruit or colorful sprinkles before serving.
Notes
Make these cheesecakes up to two days in advance. Store in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg