Description
Delightful mini cheesecakes offer a perfect balance of creamy texture and sweet indulgence. Rich Philadelphia cream cheese blends seamlessly with graham cracker crusts, creating irresistible bite-sized desserts you’ll savor with pure delight.
Ingredients
Scale
- 16 oz (453 g) cream cheese, room temperature
- 2 cups (480 ml) heavy whipping cream
- 1 ½ cups (180 g) graham cracker crumbs
- ⅓ cup (76 g) unsalted melted butter
- ½ cup (60 g) powdered sugar
- 2 tsp sugar
- 1 tsp vanilla extract
- purple food coloring, optional
- pink food coloring, optional
- blue food coloring, optional
- sprinkles, optional
Instructions
- Crust Preparation: Pulverize graham crackers with sugar, blend thoroughly with melted butter, and press a tablespoon of the mixture into each muffin liner, compacting with a measuring cup base.
- Chill Foundation: Freeze the prepared crusts momentarily while assembling the filling components.
- Cream Cheese Mixture: Whip cream cheese and powdered sugar until achieving a velvety, seamless texture, simultaneously whipping heavy cream to soft peaks and incorporating vanilla extract until peaks become robust.
- Color Blending: Gently fold the cream cheese mixture into whipped cream, then divide into three separate bowls, introducing blue, pink, and purple food coloring and stirring until colors distribute uniformly.
- Layering Process: Systematically spoon the pastel-hued mixtures onto the chilled crusts, creating an artistic, multi-colored effect.
- Refrigeration Stage: Allow mini cheesecakes to set and solidify by refrigerating for a minimum of four hours or preferably overnight.
- Finishing Touches: Craft a decorative cream topping by whisking cream to stiff peaks, pipe delicately around the edges, and garnish with colorful sprinkles for visual appeal.
Notes
- Crust Compaction Technique: Press graham cracker mixture firmly using a measuring cup to ensure a solid, even base that won’t crumble when serving.
- Temperature Control: Briefly freeze the crust to stabilize it before adding the filling, preventing potential structural breakdown.
- Color Blending Strategy: Gently fold food coloring into separate sections of the cream cheese mixture to maintain a soft, marbled pastel appearance without overmixing.
- Chilling Crucial for Texture: Refrigerate mini cheesecakes for at least 3-4 hours, preferably overnight, to achieve a perfect set and develop rich, creamy consistency.
- Prep Time: 20 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 305
- Sugar: 11 g
- Sodium: 204 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg