Description
Mini cheesecakes topped with pastel colors, perfect for any celebration.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Food coloring (various pastel colors)
- Graham cracker crumbs (for crust)
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until well combined.
- Prepare mini cheesecake crusts using graham cracker crumbs and press them into the bottom of mini cupcake liners.
- Fill each liner with the cheesecake mixture.
- Bake for 15-20 minutes or until set.
- Let cool and refrigerate for at least 2 hours.
- Once chilled, divide the cheesecake mixture into separate bowls and add food coloring to create pastel shades.
- Pipe the colored cheesecake onto the cooled mini cheesecakes for decoration.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Feel free to mix and match pastel colors for a vibrant look.
- These mini cheesecakes can be made a day in advance.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg