Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Stir until the mixture resembles wet sand.
  2. Spoon roughly 2 tablespoons of the crumb mixture into each lined muffin cup. Use a flat-bottomed glass to press the crumbs down firmly until the base is level and compact. Set aside.
  3. In a large bowl, beat the softened cream cheese and powdered sugar together on medium-high until smooth and glossy. Stir in the vanilla extract.
  4. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to overmix.
  6. Spoon or pipe the filling evenly over the crusts and smooth the tops with a spatula.
  7. Place the pan in the refrigerator for at least 4 hours until the sides feel firm to a light touch.