Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs about 18 sheets
- 1/3 cup sugar
- 11 tablespoons unsalted or salted butter melted
- 1/4 teaspoon salt only if using unsalted butter
Filling
- 2 (8 ounce) packages cream cheese (softened)
- 2 (8 ounce) tubs whipped cream topping
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- Toppings: fresh berries, pie filling, etc…
Instructions
- Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. The mixture will resemble wet sand. Press into the bottom and up the sides of a 9-10” springform pan or in 12 cupcake liners. Chill at least 10 minutes before filling or set aside.
Filling
- Beat the softened cream cheese with the sugar and vanilla extract until combined and fluffy.
- Fold the whipped cream topping into the cream cheese mixture.
- Fill the prepared pan with the cream cheese filling. Fill the molds a little bit at a time. Then press down on the top of the filling with a spoon or spatula so they completely fill the mold and there are no gaps or pockets of air.
- Cover and refrigerate for 2 hours, or until completely chilled and firm.
- Remove the cheesecakes from the molds, top with fresh berries and serve!
- They can also be kept chilled for up to 2 days before serving!
- FOR SCHOOLS: Children will place graham cracker crust at bottom of bowl. Pressing down lightly with back of spoon. Then after cheesecake mixture is made putting into bowl for them to eat and enjoy!
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs about 18 sheets
- 1/3 cup sugar
- 11 tablespoons unsalted or salted butter melted
- 1/4 teaspoon salt only if using unsalted butter
Filling
- 2 (8 ounce) packages cream cheese (softened)
- 2 (8 ounce) tubs whipped cream topping
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- Toppings: fresh berries, pie filling, etc…
Instructions
- Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. The mixture will resemble wet sand. Press into the bottom and up the sides of a 9-10” springform pan or in 12 cupcake liners. Chill at least 10 minutes before filling or set aside.
Filling
- Beat the softened cream cheese with the sugar and vanilla extract until combined and fluffy.
- Fold the whipped cream topping into the cream cheese mixture.
- Fill the prepared pan with the cream cheese filling. Fill the molds a little bit at a time. Then press down on the top of the filling with a spoon or spatula so they completely fill the mold and there are no gaps or pockets of air.
- Cover and refrigerate for 2 hours, or until completely chilled and firm.
- Remove the cheesecakes from the molds, top with fresh berries and serve!
- They can also be kept chilled for up to 2 days before serving!
- FOR SCHOOLS: Children will place graham cracker crust at bottom of bowl. Pressing down lightly with back of spoon. Then after cheesecake mixture is made putting into bowl for them to eat and enjoy!
