Description
Mini cheesecakes offer pure indulgence with their creamy texture and irresistible charm. Rich Philadelphia cream cheese blends with sweet graham cracker crust, creating delightful bite-sized desserts perfect for any gathering you’ll want to savor.
Ingredients
Scale
Main Ingredients:
- 16 ounces (453 grams) cream cheese, room temperature
- 1 ½ cups (180 grams) graham cracker crumbs
- 2 cups (480 milliliters) heavy whipping cream
- ½ cup (60 grams) powdered sugar
Dairy and Binding Ingredients:
- 1 teaspoon vanilla extract
- ⅓ cup (76 grams) unsalted melted butter
- 2 teaspoons sugar
Decorative Ingredients:
- Purple food coloring, optional
- Pink food coloring, optional
- Blue food coloring, optional
- Sprinkles, optional
Instructions
- Construct the graham cracker foundation by blending crumbs with sugar, then incorporate melted butter until thoroughly combined.
- Distribute a tablespoon of the crumbly mixture into each muffin liner, compressing firmly with the base of a measuring cup to create a compact layer.
- Temporarily chill the crust in the freezer while preparing the subsequent components.
- Whip cream cheese with powdered sugar until achieving a silky, lump-free consistency.
- In a separate vessel, transform heavy cream into a fluffy texture, first developing soft peaks, then introducing vanilla extract and continuing to whip until peaks become rigid.
- Delicately integrate the cream cheese mixture into the whipped cream, creating a light, airy filling.
- Partition the creamy blend into three distinct containers, introducing blue, pink, and purple food coloring to each, stirring until colors distribute evenly.
- Artfully deposit spoonfuls of each pastel-hued mixture atop the chilled crust, layering colors strategically.
- Allow the mini desserts to set and solidify by refrigerating for a minimum of three to four hours, or ideally overnight.
- Craft the decorative topping by whisking cream until stiff peaks emerge.
- Once cheesecakes have completely firmed, embellish the edges with piped cream and sprinkle with colorful garnishes.
Notes
- Prepare crust by combining graham cracker crumbs, sugar, and melted butter for a solid, compact base.
- Freeze crust layer while making filling to ensure a crisp, well-formed foundation for the cheesecakes.
- Whip heavy cream separately before folding into cream cheese mixture to achieve a light, airy texture.
- Create vibrant, pastel-colored layers using minimal food coloring for a playful, eye-catching dessert.
- Refrigerate cheesecakes for at least 3-4 hours to allow proper setting and flavor development.
- Finish with piped whipped cream and sprinkles for a festive, professional-looking mini dessert.
- Prep Time: 30 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 80 mg