Mini Cheesecakes

Mini Cheesecakes: A Delightful Dessert for Any Occasion

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours | Calories: 350 kcal per serving | Servings: 12

Mini cheesecakes are the perfect bite-sized treat for parties, family gatherings, or simply as a sweet indulgence. These adorable desserts feature a crunchy graham cracker crust, a smooth and creamy cheesecake filling, and a whipped topping that adds the perfect finishing touch. With a hint of color from optional food coloring, these mini cheesecakes are not only delicious but also visually appealing.

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• 2 teaspoons sugar
• ⅓ cup unsalted melted butter

For the cheesecake:

• 16 ounces cream cheese, room temperature
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• Purple, pink, and blue food coloring (optional)

For the topping:

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• Purple food coloring (optional)
• Sprinkles (optional)

Directions

To make the crust:

1. Combine the graham cracker crumbs and sugar in a medium bowl.
2. Add the melted butter and mix until well combined.
3. Place about 1 tablespoon of the crust mixture into the bottom of each muffin liner. Use the bottom of a measuring cup to press the crust down firmly.
4. Place the muffin liners in the freezer while you prepare the cheesecake filling.

To make the cheesecake filling:

1. In a medium bowl, mix the cream cheese and powdered sugar until smooth and creamy.
2. In a separate bowl, beat the heavy whipping cream until soft peaks form. Add the vanilla extract and continue beating until stiff peaks form.
3. Gently fold the cream cheese mixture into the whipped cream until well combined.
4. Divide the mixture among three small bowls. Add 2-3 drops of blue food coloring to the first bowl, pink to the second, and purple to the third. Stir each bowl until the color is uniform.
5. Drop spoonfuls of each colored mixture over the crust layer in the muffin liners, alternating colors until all the filling is used.
6. Refrigerate the mini cheesecakes for at least 3-4 hours or overnight until they are set.

To make the whipped topping:

1. Combine all topping ingredients in a medium bowl.
2. Beat until stiff peaks form.

To assemble:

1. Once the mini cheesecakes are set, pipe the whipped cream around the edge of each cheesecake.
2. Top with sprinkles for a fun and festive finish.

These mini cheesecakes are sure to be a hit at your next event. The combination of the crunchy crust, creamy filling, and fluffy whipped topping creates a delightful dessert experience in every bite. Enjoy making and sharing these beautiful and delicious treats!

Print