Description

These no-bake mini cheesecake bites are creamy, easy to make in muffin cups, and perfect for parties or quick desserts. With a simple graham cracker crust and a light cream cheese filling, they can be customized with various toppings.

Ingredients

Scale

1 1/2 cups graham cracker crumbs

5 tbsp unsalted butter, melted

1 tbsp sugar (optional)

16 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1 tbsp lemon juice (optional)

1 cup whipped cream or whipped topping

fresh fruit (berries, kiwi, mango) for topping

chocolate ganache for topping

caramel drizzle for topping

cookie crumbs for topping

Instructions

1. Combine graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand

2. Press 1 to 1 1/2 tablespoons of crust mixture into each lined muffin cup and refrigerate 10–15 minutes

3. Beat softened cream cheese until smooth, then add powdered sugar, vanilla extract, and lemon juice and mix until lump-free

4. Fold in whipped cream gently until fully incorporated

5. Spoon or pipe filling into chilled crusts and smooth tops

6. Cover and refrigerate for at least 3–4 hours or overnight to set

7. Top each cheesecake bite with your choice of fresh fruit, chocolate ganache, caramel drizzle, or cookie crumbs before serving

8. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: dessert
Method: no-bake
Cuisine: american

Nutrition

Serving Size: 1 bite
Calories: 180
Sugar: 10
Sodium: 150
Fat: 12
Saturated Fat: 7
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 15
Fiber: 1
Protein: 3
Cholesterol: 45

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