A few weeks ago at work, we had a dessert exchange with the theme “bite-sized treats.” My husband’s mom makes a delectable no-bake cheesecake, so I thought I’d try out miniature versions to share. Some minor modifications later, and I had a pretty good bite-sized treat!
8 whole graham cracker sheets, crushed
3 TBSP sugar (or Splenda)
1/3 cup melted butter or canola oil
~2 oz applesauce
8 oz cream cheese (I used reduced fat)
½ cup + 1 TBSP sugar (or Splenda)
4½ oz cool whip ( I used fat-free)
For the crust: Mix all crust ingredients together. Press into mini-muffin molds. Bake at 375°F for 10 minutes. Let crust cool completely before filling.
NOTE: For the original no-bake version, omit the apple sauce and do not bake the crust. Just press into a pie pan and you can immediately pour in the filling.
For the filling: Mix cream cheese and sugar until smooth. Fold in the cool whip. Store in refrigerator until the crust is cool enough to fill.
Construction: Spoon the filling into the graham cracker crust shells. Refrigerate until ready to serve. Optional: top with your favorite small fruit or candy topping.