Description
These delightful mini cheesecakes are perfect for Easter celebrations, offering a creamy and sweet treat without the need for baking.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Fresh fruit or chocolate for topping (optional)
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of mini cheesecake cups or a muffin tin.
- In a separate bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently until combined.
- Evenly distribute the cheesecake mixture into the prepared crusts.
- Refrigerate for at least 4 hours or until set.
- Top with fresh fruit or chocolate before serving.
Notes
- Make sure the cream cheese is at room temperature for easier mixing.
- For a chocolate version, add cocoa powder to the cream cheese mixture.
- These can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg