Description
Delightful mini cheesecakes topped with fresh fruit, perfect for holiday gatherings and easy to prepare without baking.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup whipped cream or Cool Whip
- 1 tsp vanilla extract
- Graham cracker crumbs (for crust)
- Fruit toppings (strawberries, blueberries, etc.)
- Mini cupcake liners
Instructions
- Combine cream cheese and powdered sugar until smooth.
- Fold in the whipped cream and vanilla extract until well blended.
- Place mini cupcake liners in muffin tin.
- Sprinkle graham cracker crumbs at the bottom of each liner.
- Spoon the cheesecake mixture on top of the graham crumbs, filling each cup nearly to the top.
- Chill in the refrigerator for at least 2 hours.
- Add your favorite fruit toppings on each mini cheesecake before serving.
Notes
For an extra touch, drizzle chocolate or caramel sauce on top of the fruit before serving. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg