Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold

Instructions:

  1. Combine the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture looks like wet sand. Spoon about 1 tablespoon of the mixture into each lined muffin cup. Use the back of a small spoon or a flat-bottomed glass to press the crumbs firmly into the bottom.
  2. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and completely lump-free. Stir in the vanilla extract.
  3. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
  4. Pipe or spoon the filling evenly over the crusts, filling each cup to the brim. Smooth the tops with a knife.
  5. Place the pan in the refrigerator for at least 4 hours (or overnight) until the filling feels firm to a light touch.