Ingredients
Equipment
Instructions
- Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until fully combined and moistened.
- Press about 1.5 tablespoons of the mixture into the bottom of each liner. Place in the freezer while you make the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar, vanilla extract, and salt, and beat until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Spoon the cheesecake filling evenly over the crusts. Smooth the tops with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight, until firm.
- Decorate with sprinkles, melted chocolate, or crushed peppermint before serving.
Notes
Room Temperature Cream Cheese is Key: For a perfectly smooth filling, make sure your cream cheese is fully softened.
Chill Time: For the best texture, allow the cheesecake bites to chill in the refrigerator overnight.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Chill Time: For the best texture, allow the cheesecake bites to chill in the refrigerator overnight.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
