Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup butterbeer (butterscotch syrup mixed with cream soda)
- 1 cup heavy whipping cream
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- Whipped cream for topping
- Butterscotch drizzle for garnish
Instructions
- In a mixing bowl, combine the softened cream cheese and granulated sugar. Beat until smooth and creamy.
- In another bowl, mix graham cracker crumbs with melted butter and press into the bottom of dessert cups.
- Fold the heavy whipping cream into the cheesecake mixture and fill the cups generously over the graham cracker crusts.
- Chill the cheesecake cups in the refrigerator for at least 4 hours or overnight to set.
Notes
- Store covered in the refrigerator for up to 3 days.
- For longer storage, freeze the cups wrapped to prevent freezer burn.
- For a gluten-free version, substitute with gluten-free graham cracker crumbs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 275 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
