Ingredients
For the Cheesecake
- 8 oz cream cheese, softened Make sure it's at room temperature for easier mixing.
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream Whipped until soft peaks form.
- Green food coloring Adjust to achieve the desired shade.
For the Base and Toppings
- Graham cracker crumbs To create the base layer in each cup.
- Red candy hearts For decoration.
Method
Preparation
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the cream cheese, sugar, and vanilla until smooth.
- In another bowl, whip the heavy cream until soft peaks form.
- Fold the whipped cream into the cream cheese mixture and add green food coloring to achieve the desired color.
Assembly
- Spoon a layer of graham cracker crumbs into each cupcake liner, then spoon the green cheesecake mixture on top.
- Bake for 15 minutes, then allow to cool.
- Refrigerate for at least 2 hours before serving.
- Before serving, top each cheesecake with a red candy heart.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 22gProtein: 3gFat: 13gSaturated Fat: 8gSodium: 150mgSugar: 10g
Notes
Store the mini cheesecakes in an airtight container in the refrigerator for up to five days. They can also be made a day or two in advance. For extra crunch, you can mix crushed graham crackers into the cheesecake mixture.
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