Creamy, bite-sized cheesecakes on graham crust. Quick chilling, effortlessly delicious for any gathering.
# Components:
→ Base
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 1 tablespoon granulated sugar
→ Cheesecake Filling
04 - 8 ounces cream cheese, softened
05 - 1/3 cup powdered sugar
06 - 1 teaspoon pure vanilla extract
07 - 1/2 cup heavy cream, cold
→ Topping
08 - 1/4 cup fruit preserves or fresh berries
09 - 2 tablespoons mini chocolate chips
# Method:
01 - Line a mini muffin tin with paper liners or lightly grease a silicone mini muffin tray.
02 - In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well blended and the texture resembles wet sand.
03 - Add 1 heaping teaspoon of the crumb mixture to each muffin cup. Press down firmly to create a compact base.
04 - In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
05 - In a separate bowl, whip the cold heavy cream to stiff peaks using an electric mixer or whisk.
06 - Gently fold the whipped cream into the cream cheese mixture until fully blended and light.
07 - Spoon or pipe the cheesecake filling over the prepared crusts, smoothing the tops with a spatula.
08 - Top each bite with a small dollop of fruit preserves, fresh berries, or a sprinkle of chocolate chips, as desired.
09 - Refrigerate for at least 2 hours, until set.
10 - Carefully remove the chilled bites from the mold and serve cold.
