Servings: 24 bites
Calories: 100kcal
Equipment
- Ziploc bag
- Rolling Pin
- food processor
- medium bowl
- mini muffin tin
- large mixing bowl
- Chilled bowl for whipping
Ingredients
For the Crust
- 1 cup Graham Cracker Crumbs the base of our bites, giving that classic cheesecake flavor.
- 1/2 cup Melted Unsalted Butter binds the crumbs together for a perfect crust.
For the Cheesecake Filling
- 8 oz Full-Fat Cream Cheese adds creaminess and flavor, ensuring a rich texture.
- 1/2 cup Powdered Sugar sweetens the mixture while keeping it light and fluffy.
- 1 tsp Vanilla Extract enhances the overall flavor, making each bite irresistible.
- 1 cup Heavy Cream whipped to perfection for that light, airy consistency in the filling.
For Decoration
- 1/4 cup Christmas Sprinkles brings festivity to your cheesecake bites.
- 1/4 cup Crushed Candy Canes adds a minty crunch, perfect for that holiday touch.
- 1/4 cup Mini Chocolate Chips or Shavings a little sweetness and texture for chocolate lovers.
- 1/4 cup Fresh Cranberries or Pomegranate Seeds for a fresh burst of color and tartness.
Instructions
Instructions
- Crush the graham crackers in a Ziploc bag using a rolling pin or food processor until they resemble fine sand.
- Mix the graham cracker crumbs with melted butter in a medium bowl until all crumbs are evenly coated and moistened.
- Line a mini muffin tin with paper liners. Spoon about a tablespoon of the crumb mixture into each liner and press down firmly.
- Refrigerate the muffin tin for at least 15-20 minutes to allow the crusts to set.
- Beat the softened cream cheese in a large mixing bowl until smooth and fluffy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, beating until fully incorporated. Stir in the vanilla extract.
- Whip the cold heavy cream in a separate chilled bowl until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently until just combined.
- Spoon or pipe the cheesecake filling over the chilled crusts in the mini muffin tin.
- Tap the muffin tin gently on the counter to settle the filling and remove any air bubbles.
- Chill the muffin tin in the refrigerator for a minimum of 4 hours, ideally overnight.
- Lift each cheesecake bite out of its mini muffin liner carefully.
- Sprinkle festive decorations on top for a cheerful finish.
- Serve the cheesecake bites straight from the refrigerator for the best taste.
Notes
Ensure the cream cheese is fully softened before beating. Avoid overmixing the whipped cream when folding it into the cream cheese mixture. Refrigerate for a minimum of four hours for the best results.
Nutrition
Serving: 1bite | Calories: 100kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 30mg | Sugar: 5g | Vitamin A: 4IU | Calcium: 2mg
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