Servings: 12 mini cheesecakes
Calories: 150kcal
Equipment
- Oven
- Mixing bowls
- Whisk
- Spoon
- Mini cheesecake cups
Ingredients
Cheesecake Filling
- 8 oz cream cheese ensure it's softened
- 0.5 cup granulated sugar for sweetness
- 1 teaspoon vanilla extract for flavor
- 1 cup whipped cream fold into mixture
- 0.5 cup green food coloring for color
Crust
- 1 package graham cracker crumbs for crunch
- 0.25 cup melted butter to bind crumbs
Decoration
- to taste mini chocolate chips for topping
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Mix the graham cracker crumbs and melted butter in a bowl until it resembles wet sand.
- Press the mixture into the bottom of mini cheesecake cups.
- Beat cream cheese, sugar, and vanilla in a large bowl until smooth.
- Fold in the whipped cream and green food coloring until fully combined.
- Pour the cheesecake mixture over the crust in the cups, filling them about 3/4 full.
- Bake for 20 minutes, then cool completely in the cups.
- Chill in the refrigerator for at least 2 hours.
- Top with mini chocolate chips before serving.
Notes
Use softened cream cheese for a smooth texture and avoid overmixing the whipped cream.
Nutrition
Serving: 1mini cheesecake | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 60mg | Sugar: 12g | Vitamin A: 200IU | Calcium: 30mg | Iron: 0.5mg
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