Description
These Philadelphia Mini No Bake Cheesecakes are a delightful and easy-to-make dessert that’s perfect for any occasion. Creamy and decadent, these individual cheesecakes are sure to impress your guests.
Ingredients
Scale
For the Crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp light brown sugar
For the Filling:
- 8 oz Philadelphia cream cheese
- 1/2 cup granulated sugar
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- 1/2 cup heavy cream
Instructions
- Mix the crust. Combine graham cracker crumbs, brown sugar, and melted butter. Mix until moistened.
- Mold the crust. Line muffin pan with liners. Press crust into liners firmly.
- Bake the crust (optional). Bake at 350°F for 5 minutes.
- Make the filling. Mix cream cheese, sugar, sour cream, vanilla, and lemon zest until smooth.
- Whip cream. Beat heavy cream until stiff peaks form, then fold into filling.
- Fill the crust. Spoon filling onto crusts.
- Refrigerate until set. Chill for at least 4 hours.
- Garnish & serve. Top with berry sauce and fruit before serving.
- Store. Refrigerate leftovers for 3-4 days.
Notes
- You can customize these mini cheesecakes with various toppings like chocolate shavings or caramel drizzle.
- Ensure the cream cheese is softened to room temperature for a smoother filling.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 17g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Philadelphia, Mini Cheesecakes, No Bake, Dessert, Cream Cheese
