Description
Delight in these No-Bake Pink Velvet Cheesecake Bites, a creamy and colorful treat perfect for any occasion. Featuring a buttery graham cracker crust topped with a smooth, fluffy pink cheesecake filling, these bite-sized desserts require no oven time and set beautifully in the refrigerator. Garnished with whipped cream and pink sprinkles, they bring a playful, elegant touch to your dessert table.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp pink food coloring
Garnish
- Whipped cream
- Pink sprinkles
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed.
- Form the crust: Press the mixture firmly into the bottom of a 9-inch square baking dish to create an even crust layer.
- Mix the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Combine filling ingredients: Add powdered sugar, heavy cream, vanilla extract, and pink food coloring to the cream cheese. Mix until fully combined and fluffy.
- Assemble the cheesecake: Spread the cheesecake filling evenly over the crust, smoothing the top with a spatula.
- Refrigerate to set: Cover the dish with plastic wrap and refrigerate for at least 4 hours, allowing the filling to set firmly.
- Serve: Once set, cut into bite-sized squares and top each piece with whipped cream and pink sprinkles for a festive finish.
Notes
- Ensure the cream cheese is softened at room temperature for a smooth filling.
- Press the crust mixture firmly for a sturdier base that holds together well.
- If pink food coloring is not available, use natural alternatives like beet juice for color.
- For best results, chill the cheesecake bites overnight.
- Store leftover cheesecake bites in an airtight container in the refrigerator for up to 3 days.
