Description
Festive and fun mini cheesecakes perfect for holiday gatherings, featuring a creamy filling and a crunchy crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp melted butter
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- ¼ cup sour cream
- 1 tsp vanilla extract
- Green food coloring (as needed)
- Whipped cream (for topping)
- Red heart-shaped candies
Instructions
- Line a muffin tin with cupcake liners and set aside.
- In a bowl, mix graham cracker crumbs and melted butter until evenly coated.
- Press about 1 tablespoon of the crust mixture into each liner, flattening it with the back of a spoon.
- In a separate bowl, beat cream cheese until smooth.
- Add sugar, sour cream, vanilla extract, and green food coloring. Beat until well combined and creamy.
- Spoon the mixture evenly into the liners over the crust, smoothing the tops.
- Refrigerate for at least 240 minutes or until set.
- Before serving, top each cheesecake with whipped cream and a red heart candy.
Notes
These mini cheesecakes are best served chilled and can be made a day in advance.
- Prep Time: 15
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg