Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup crushed candy canes or peppermint
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of mini cheesecake cups.
- In another bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well.
- In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture.
- Divide the cream cheese mixture over the crusts in the cups and smooth the tops.
- Chill in the refrigerator for at least 4 hours or until set.
- Before serving, top each cheesecake with crushed candy canes or peppermint.
Notes
- Make sure all ingredients are at room temperature for best mixing.
- These cheesecakes can be made a day in advance and chilled overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg