Description
These delightful no-bake pink velvet cheesecake bites are a sweet and creamy treat perfect for any occasion. The pink hue adds a fun twist to the classic dessert!
Ingredients
Scale
Cheesecake Bites:
- 1 cup Graham Cracker Crumbs
- 2 tablespoons Granulated Sugar
- 1/2 cup Unsalted Butter (melted)
- 8 oz Cream Cheese (softened)
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream
- 1/4 cup Milk
- 2 tablespoons Pink Food Coloring
Garnish:
- 1 cup Whipped Cream
- Sprinkles
Instructions
- Making the Bites In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand. Firmly press this mixture into mini muffin tins or silicone molds. Chill in the refrigerator for about 15 minutes to set.
- Using a hand mixer, beat the softened cream cheese in a large bowl until smooth. Gradually add in powdered sugar and vanilla extract, mixing until well blended. Then pour in heavy cream and milk, and whip until fluffy. Stir in pink food coloring until you reach your preferred shade.
- Carefully fill each chilled crust with the cheesecake filling, smoothing the tops with a spatula to ensure an even surface. Make sure to fill them right up to the edges for a delightful bite!
- Cover the molds with plastic wrap and refrigerate for at least 2 hours, or until the bites are firm to the touch.
- Once set, gently remove the cheesecake bites from the molds. Garnish with whipped cream and a sprinkle of colorful sprinkles if desired. Serve chilled.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Coconut oil can be a dairy-free substitute for butter.
- Neufchâtel cheese is a lighter alternative to cream cheese.
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg