Description
A delightful no-bake dessert that combines the rich flavors of cream cheese and the fun color of pink velvet.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1–2 drops pink gel food coloring
- ½ cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for topping)
- Pink sanding sugar or sprinkles (optional)
Instructions
- Combine graham cracker crumbs and sugar. Stir in melted butter until mixture resembles damp sand. Press into mini muffin liners and chill for 20 minutes.
- Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Mix until silky.
- Whip heavy cream with granulated sugar until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture. Add pink gel coloring and mix evenly.
- Pipe filling into crusts. Smooth tops and refrigerate for at least 3 hours.
- Whip topping cream with powdered sugar. Pipe swirls and sprinkle with pink sanding sugar.
Notes
- Chilling time is essential for the cheesecake bites to firm up properly.
- Feel free to adjust the amount of food coloring to achieve your desired shade.
- These bites can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg