Festive, easy miniature cheesecakes crowned with whipped topping and colored sugar sprinkles.
2 tablespoons honey
1/4 cup butter
1 2/3 cups graham cracker crumbs
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 (7-ounce) container non-dairy whipped topping
Colored sugar sprinkles, as needed
- For Filling: Mix softened cream cheese, sugar, and vanilla with an electric mixer on medium speed until well blended.
- For Crust: Combine honey and butter in a saucepan; melt together. Mix in graham cracker crumbs. Divide into miniature muffin tins, forming small cups.
- Spoon the cream cheese mixture into the crusts, place on a baking sheet, and bake at 350°F (175°C) for 20 minutes, or until the centers are almost set. Cool, then refrigerate for 2 hours.
- For Topping: Top with whipped topping and decorate with colored sugar sprinkles.
Makes 24 mini cheesecakes.