Description
Delight in these creamy, no-bake pink velvet cheesecake bites topped with whipped cream and colorful sprinkles, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp pink food coloring
- 1/2 cup whipped cream
- Sprinkles (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until combined.
- Firmly Press the Crust: Transfer mixture into a 9-inch baking dish and press it down evenly.
- Beat the Cream Cheese: In a large bowl, beat softened cream cheese until smooth and creamy, about 2-3 minutes.
- Combine All Filling Ingredients: Add powdered sugar, heavy cream, vanilla extract, and pink food coloring to cream cheese. Mix until fluffy.
- Spread the Filling: Spread the cheesecake mixture evenly over the crust.
- Chill: Refrigerate for at least 4 hours until set, preferably overnight.
- Finish with Whipped Cream: Top with whipped cream and sprinkles. Cut into squares and serve.
Notes
These cheesecake bites can be made up to two days in advance. Store in an airtight container up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg