Ingredients
Equipment
Method
- Line a 12-cup muffin tin with paper or foil liners.
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until combined.
- Press about 1 tablespoon of the crumb mixture into the bottom of each liner.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar until well combined.
- Beat in the vanilla extract.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
- Spoon or pipe the cream cheese filling evenly over the crusts in the liners.
- Refrigerate for at least 30 minutes, or until firm.
- Serve chilled. Top with fruit or whipped cream if desired.
Notes
For a different crust flavor, you can use crushed cookies like Oreos or shortbread. You can also add a pinch of cinnamon to the graham cracker crust. These can be made a day in advance and stored in the refrigerator.