Description
Mini Cheesecake Ice Cream Pies are a delightful treat that combines the creamy goodness of cheesecake with the refreshing chill of ice cream. Perfect for any occasion, they are easy to make and can be customized to suit your taste.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- Assorted toppings (optional): chocolate sauce, fresh berries, whipped cream
Instructions
- Prepare the crust by combining graham cracker crumbs and melted butter, then press into muffin tin liners and bake at 350°F for 8-10 minutes.
- Make the cheesecake filling by beating softened cream cheese and sugar until smooth, then add vanilla extract.
- Whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
- Fill the cooled crusts with the cheesecake filling and smooth the tops.
- Cover and freeze for at least 4 hours until firm.
Notes
- For a gluten-free option, use gluten-free graham crackers.
- Swap cream cheese for a dairy-free alternative if needed.
- Try different ice cream flavors for a twist.
- Store leftovers in an airtight container in the freezer for up to two weeks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Mini Cheesecake, Ice Cream Pies, Dessert, Summer Treat