Description
Delightfully creamy mini cheesecake bites with a buttery crust and a playful pink hue, perfect for celebrations.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup heavy whipping cream (for filling)
- 2 tablespoons granulated sugar (to sweeten whipped cream for filling)
- 1–2 drops pink gel food coloring
- ½ cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for topping)
- Pink sanding sugar or sprinkles (optional)
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until the mixture resembles damp sand. Press the mixture into mini muffin liners and chill for 20 minutes.
- Make the cheesecake base: Beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice. Beat until silky.
- Whip the cream for the filling: In a chilled bowl, whip heavy whipping cream with granulated sugar until stiff peaks form. Gently fold whipped cream into cream cheese mixture.
- Fold in pink food coloring until dispersed evenly.
- Fill the crusts with cheesecake mixture and smooth the tops. Refrigerate for at least 3 hours.
- Decorate: Whip remaining heavy whipping cream with powdered sugar and pipe onto each bite. Sprinkle with sanding sugar or sprinkles before serving.
Notes
Tip: Make the crust and filling up to 48 hours ahead, and assemble just before serving for the freshest texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 125
- Sugar: 7g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg