Description
These Mini Cherry Cheesecake Bites are a delightful no-bake dessert perfect for any occasion. Featuring a crunchy graham cracker base topped with a creamy, fluffy cheesecake filling, and garnished with fresh cherries and cherry syrup, they offer a perfect bite-sized treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Base
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 1/4 cup melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Topping
- Fresh cherries
- Cherry syrup or topping
Instructions
- Prepare the Base: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture into small circles on a lined baking sheet, evenly forming the base for each cheesecake bite. Place the baking sheet in the refrigerator and chill for 10 minutes to firm up the bases.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gradually add the heavy cream while continuing to beat the mixture until it becomes light and fluffy, ensuring a smooth texture.
- Assemble the Bites: Using a spoon, carefully spoon the cheesecake filling on top of the chilled graham cracker bases, evenly distributing the filling among all the bites.
- Top with Cherries: Place a few fresh cherries on top of each cheesecake bite and drizzle them lightly with cherry syrup or your preferred cherry topping for added flavor and decoration.
- Chill: Transfer the assembled cheesecake bites back to the refrigerator and chill for at least 1 hour. This allows the flavors to meld and the filling to set properly before serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- You can substitute fresh cherries with canned or frozen if fresh are not available.
- For a lighter dessert, consider using reduced-fat cream cheese and light whipped cream.
- These bites can be stored in an airtight container in the refrigerator for up to 3 days.
- If desired, add a sprinkle of lemon zest to the cheesecake filling for a hint of citrus.
