Description
Delightful mini pink cheesecakes with a creamy filling and crunchy M&M’s, perfect for celebrations and gatherings.
Ingredients
Scale
- 1 cup crushed graham crackers
- 5 tablespoons unsalted butter, melted
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- 1 8 oz block cream cheese, at room temperature
- 1 cup powdered sugar
- 1 cup crushed Valentine’s M&M’s
Instructions
- In a small bowl, mix the crushed graham crackers and melted unsalted butter until it resembles wet sand.
- Line a muffin tin with cupcake liners. Spoon the graham cracker mixture into each liner and press down firmly with a small glass or the back of a spoon to create a compact crust.
- Using an electric hand mixer, whip the heavy cream with the vanilla extract until soft peaks form.
- Add the room-temperature cream cheese to the whipped cream, continuing to whip until the mixture is smooth without lumps.
- Gradually blend in the powdered sugar and crushed Valentine’s M&M’s, whisking gently until well combined.
- Spoon the cream cheese mixture over the crusts, filling each almost to the top. Add extra crushed M&M’s on top for a cute garnish.
- Place the muffin tin in the freezer and let the cheesecakes set for at least 2 hours until firm.
Notes
Store leftovers in a sealed container in the freezer for up to a month. Let them thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mini cheesecakes, desserts, Valentine's Day, easy recipes