Ingredients
- 4 oz (½ cup) cream cheese, softened
- 2 tbsp powdered sugar (or to taste)
- ¼ tsp vanilla extract
- ¼ cup sour cream or Greek yogurt (for tanginess & creaminess)
- ¼ cup whipped topping (like Cool Whip) or whipped cream
- ½ cup graham cracker crumbs
- 2 tbsp melted butter
- Optional:
- Fresh fruit (strawberries, blueberries, etc.)
- Fruit preserves or pie filling
- Chocolate chips, caramel drizzle, or crushed nuts
Instructions
- Make the crust layer:
In a small bowl, mix the graham cracker crumbs with melted butter until it resembles wet sand. Spoon into the bottom of 2 small cups or jars and gently press down. - Make the cheesecake filling:
In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add sour cream (or yogurt) and mix until well combined. Fold in the whipped topping until light and fluffy. - Assemble:
Spoon or pipe the cheesecake filling over the graham cracker base. Smooth out the tops. - Top it off:
Add your favorite toppings—fresh fruit, a spoonful of fruit preserves, or a drizzle of chocolate or caramel. - Chill (optional):
You can enjoy it immediately or pop it in the fridge for 15–30 minutes to firm up a bit.
Let me know if you want a version for more servings, different flavor twists, or a lower-sugar version!