No Bake Mini Cheesecakes
Make graham cracker crust
- pulse graham crackers in food processor.
Mix with sugar and melted butter then transfer to cupcake liners.
Use fingertips or cup to press crust into even layer.
Make whipped cream
- whip heavy whipping cream until it forms stiff peaks.
Separately, whisk cream cheese and powdered sugar until fluffy.
Fold whipped cream into cream cheese mixture.
Transfer to piping bag then to cupcake liners.
Chill for at least 4 hours or overnight.
Serve with fresh fruit, compote, or your favorite toppings.
About the Authors
We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.
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