Ingredients:
– 1 ½ cups graham cracker crumbs
– 6 tbsp melted butter
– 2 tbsp granulated sugar
– 8 oz (225g) cream cheese, softened
– 1 cup powdered sugar
– 1 cup cold heavy cream
– 1 tsp vanilla extract
– Red and green sprinkles
– Optional: Crushed candy canes
Directions:
1. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
2. Press the crumb mixture firmly into the bottom of mini cheesecake molds or cupcake liners to form the crust. Refrigerate while preparing the filling.
3. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and continue to beat until fully incorporated.
4. In a separate chilled bowl, whip the cold heavy cream and vanilla extract until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture until light and smooth.
6. Spoon the filling over the chilled crusts, filling each mold or liner evenly.
7. Refrigerate for at least 4 hours or until set.
8. Before serving, decorate with red and green sprinkles and optionally crushed candy canes for a festive touch.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 8 mini cheesecakes
Tips:
Use cold heavy cream and beat until stiff peaks form for a fluffy and light filling.
Press the crust firmly but gently to avoid cracking when slicing or serving.