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 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of each liner.
- Refrigerate the crust for 15 minutes to set.
- Beat together softened cream cheese and powdered sugar in a separate bowl until smooth. Stir in vanilla extract.
- Whip heavy cream in another bowl until stiff peaks form, then gently fold it into the cream cheese mixture until well combined.
- Spoon or pipe the cheesecake filling into the chilled crusts and return to the refrigerator for at least 3 hours or overnight.
- Just before serving, sprinkle sugar on top of each cheesecake and use a kitchen torch to caramelize until golden brown.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 83mg