Ingredients:
– 1 cup graham cracker crumbs
– 2 tablespoons melted butter
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1 cup heavy whipping cream
– 1 cup fresh strawberries, diced
– 1/2 cup crispy rice cereal
– 2 tablespoons powdered sugar
Directions:
1. In a medium bowl, combine graham cracker crumbs and melted butter. Mix well and press into the bottom of mini cupcake liners to form a crust.
2. In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
3. In another bowl, whip the heavy whipping cream with powdered sugar until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until well combined.
5. Fold in the diced strawberries, reserving a few for garnish.
6. Spoon the cheesecake mixture over the graham cracker crusts in the mini cupcake liners.
7. Sprinkle crispy rice cereal on top of each cheesecake bite for a crunchy texture.
8. Garnish with reserved strawberries and refrigerate for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes
Kcal: 180 kcal | Servings: 12 servings
Tips:
Use cold heavy whipping cream for faster and better whipping results.
Press the crust firmly to prevent it from crumbling when serving.
