Ingredients
Method
Prepare the crust
- In a mixing bowl, combine the graham cracker crumbs and granulated sugar.
- Pour in the melted butter, stirring until the mixture resembles wet sand.
- Press this mixture firmly into the bottom of a lined muffin tin or silicone molds.
Make the cheesecake filling
- In a separate bowl, beat the softened cream cheese with a handheld mixer until it’s smooth and creamy.
- Gradually add in the powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until it’s light and fluffy.
Assemble and chill
- Spoon the cheesecake filling over the prepared crust, smoothing the tops with a spatula.
- Refrigerate the bites for at least 4 hours or overnight if possible.
Serve
- Once set, gently pop the cheesecake bites out of the molds.
- Garnish them with whipped cream and crushed candy canes or fresh berries if desired.
Nutrition
Notes
Feel free to switch up flavors by adding extra ingredients like melted chocolate or different extracts. These bites can be made vegan with suitable substitutes.