No-Bake Pink Velvet Cheesecake Bites
Creamy, no-bake pink velvet cheesecake squares with a buttery graham cracker crust and fluffy whipped topping.
Ingredients
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla bean paste
- 1 tbsp pink food coloring
- 1/2 cup whipped cream
- 2 tbsp sprinkles
Instructions
- Line a 9-inch square baking dish with parchment paper, leaving an overhang for easy lifting.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter and stir until the crumbs are evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared baking dish to form a compact crust, making sure to press into the corners.
- Refrigerate the crust while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy.
- Add the powdered sugar, heavy cream, vanilla bean paste, and pink food coloring to the cream cheese.
- Mix on low speed until the powdered sugar is incorporated, then increase to medium speed and beat until the mixture is thick, smooth, and evenly pink.
- Pour the cheesecake filling over the chilled crust and spread it into an even layer with a spatula.
- Refrigerate for at least 4 hours, or until the cheesecake is firm and set.
- Once set, spread the whipped cream evenly over the top of the cheesecake layer.
- Sprinkle the sprinkles evenly over the whipped cream.
- Use the parchment overhang to lift the cheesecake from the pan, then cut into 16 bite-sized squares and serve chilled.
Notes
- For clean slices, warm a sharp knife under hot water and wipe it dry between cuts.
- These cheesecake bites can be made up to 2 days in advance; add whipped cream and sprinkles the day you plan to serve.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Use gel food coloring for a more vibrant pink color without thinning the filling.
- These cheesecake bites can be made up to 2 days in advance; add whipped cream and sprinkles the day you plan to serve.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Use gel food coloring for a more vibrant pink color without thinning the filling.