👩🍳 Instructions
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1
Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until all crumbs are moistened. Press about 1 ½ to 2 tablespoons of the mixture firmly into the bottom of each cup of a 12-cup muffin tin lined with paper liners. Chill in the refrigerator.
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2
Make the filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy (2-3 minutes). Gradually add powdered sugar, vanilla extract, and salt, mixing until just combined and smooth.
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3
Whip the heavy cream: In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form.
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4
Combine filling: Gently fold the whipped cream into the cream cheese mixture until no streaks remain, being careful not to deflate the whipped cream.
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5
Fill and chill: Spoon or pipe the cheesecake filling evenly over the chilled graham cracker crusts. Smooth the tops. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm and set.
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6
Garnish and serve: Once set, carefully remove cheesecakes from the muffin tin. Just before serving, top each with fresh mixed berries.
💡 Notes
Ensure cream cheese is full-fat and at room temperature for the creamiest filling. For best results, chill the cheesecakes overnight. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; add berries just before serving.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
5g
Total Fat
28g
Saturated Fat
17g
Carbs
30g
Fiber
1g
Sugar
22g
Sodium
200mg
Cholesterol
85mg
