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No Bake Mini Cheesecakes

No Bake Mini Cheesecakes topped with strawberries, raspberries, blueberries, and blackberries
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Delicious no bake mini cheesecakes with a rich graham cracker crust, perfect for warm days or quick desserts.

Ingredients

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  • 1/2 cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of table salt
  • 1/2 cup heavy whipping cream, cold
  • 4 ounces (1/2 block) full-fat cream cheese, room temperature
  • 1/3 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Strawberry sauce and blueberries, for serving

Instructions

  1. In a large bowl, mix graham cracker crumbs, melted butter, granulated sugar, and salt until combined.
  2. Line a muffin pan with 6 paper liners. Press about 2 tablespoons of the crumb mixture into the bottom of each liner. Refrigerate while you prepare the filling.
  3. In a large mixing bowl, beat the heavy cream on high speed until thick and stiff peaks form, about 2-3 minutes.
  4. Transfer the whipped cream to another bowl and keep it cold in the refrigerator.
  5. In the same mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, about 2-3 minutes.
  6. Scrape down the bowl, then gently fold in the whipped cream until no white streaks remain.
  7. Divide the filling evenly among the paper liners. Refrigerate for at least 240 minutes, or overnight, until firm.
  8. Serve topped with strawberry sauce and blueberries.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5-7 days.

Nutrition

Find it online: https://glazerush.com/no-bake-mini-cheesecakes/