No Bake Cheesecake Bites

My family ADORES cheesecake. Whether it's the traditional baked version or the simple no-bake kind, it doesn't matter to them. They enjoy it both plain and with various toppings. Whenever I'm unsure about which dessert to prepare, cheesecake is always the choice.

When our grandson was a little younger, I had to convince him to taste cheesecake because he honestly thought it was a cake made from cheddar cheese, which didn't seem appetizing to him at all. However, after just one bite, he was convinced it was delicious. Grandma received a two thumbs up review from him.

If you are short on time, this recipe is pretty easy, and it didn't take much time at all.

Ingredients:

For the Crust:

1 cup graham cracker crumbs

2 tablespoons sugar

4 tablespoons unsalted butter, melted

For the Filling:

8 oz cream cheese, softened.

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

1/2 cup heavy whipping cream

Directions:

To make the crust:

In a medium mixing bowl, stir together graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Spoon about 1 tablespoon into each mini muffin cup or silicone mold.

Press firmly using your fingers or the bottom of a small glass to form a compact crust.

Place in the refrigerator while you prepare the filling.

Prepare the cheesecake filling.

In a separate large bowl, beat the softened cream cheese with powdered sugar and vanilla extract.

Mix until completely smooth, scraping the sides of the bowl as needed.

Whip the cream.

In another clean bowl, whip the cold heavy whipping cream using a hand mixer or stand mixer until stiff peaks form.

Just starting to form the peaks

The cream should hold its shape when you lift the beaters.

Combine cream cheese and whipped cream.

Gently fold the whipped cream into the cream cheese mixture.

Be careful not to deflate the cream - use a spatula and a light touch to preserve the airy texture.

Fill the molds.

Spoon the cheesecake filling over the chilled crusts.

Use the back of a spoon or a mini spatula to smooth the tops.

Fill each cavity generously, slightly mounding if necessary.

Chill.

Refrigerate for at least 3 hours, or until the cheesecake bites are fully set and firm to the touch.

Unmold and serve.

Carefully remove the cheesecake bites from the molds.

Serve chilled and enjoy immediately, or keep them cold until ready to serve.