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mini cheesecake

Easy Mini Cheesecakes Bites



Graham Cracker Crust

  • 2 cups Graham Cracker
  • ⅓ cup Brown Sugar
  • ½ cup Truly Grass Fed Unsalted Butter, melted


  • 1 cup Heavy Cream
  • 2 cups Cream Cheese, softened to room temperature
  • ⅓ cup (67g) Granulated Sugar
  • 1 tsp. Fresh Lemon Juice
  • ½  tsp. Pure Vanilla Extract
  • Marmalade and Fresh Strawberries for topping


  1. Line a standard muffin tray with cupcake liners.
  2. Process Graham Crackers in a food processor and process until it reaches a sandy texture. Add the brown sugar and melted butter and mix well. Add 2 tbsp. of crust to the bottom of each cupcake liner and press them down.
  3. Using an electric mixer, mix the cold heavy cream, cream cheese, granulated sugar, and add lemon juice and vanilla extract, about 4 minutes or until smooth and creamy.
  4. Spoon about 3 tbsp. of filling into each cupcake liner and flatten the upper part with the back of a spoon.
  5. Refrigerate them for at least 3 hours.
  6. Keep them refrigerated until ready to serve.
  7. Serve with fresh strawberries and marmalade.
  • Category: dessert

Keywords: unsalted butter