Ingredients
Equipment
Method
- Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until combined.
- Press about 1 tablespoon of the crumb mixture into the bottom of each paper liner.
- In a large bowl, beat cream cheese and powdered sugar with an electric mixer until smooth.
- Beat in vanilla extract.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Spoon or pipe the filling evenly over the crusts in the muffin cups.
- Refrigerate for at least 30 minutes, or until firm.
- Top with your favorite toppings before serving.
Notes
You can use other types of crushed cookies for the crust, such as vanilla wafers or shortbread. For a festive touch, add red and blue sprinkles to the filling or topping.