Instructions
1. **Prepare the Crust:** In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
2. Press about 1 tablespoon of the mixture into the bottom of each mini muffin liner placed in a mini muffin tin. Use the back of a spoon or your fingers to press firmly. Place the muffin tin in the refrigerator to chill while you prepare the filling.
3. **Make the Cheesecake Filling:** In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and almond extract (if using) with an electric mixer until smooth and creamy, about 2-3 minutes.
4. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
5. **Color the Filling:** Divide the cheesecake filling into three separate bowls. Leave one bowl plain. Add a few drops of red food coloring to one bowl and mix until you achieve your desired shade of red. Do the same with green food coloring in the third bowl.
6. **Assemble the Bites:** Remove the chilled muffin tin from the refrigerator. Spoon or pipe (using a piping bag with a round tip) a small amount of each colored cheesecake filling onto the graham cracker crusts. You can create layers of color, swirl them, or just dollop them on for a festive, marbled effect.
7. **Decorate and Chill:** Sprinkle generously with holiday sprinkles while the tops are still soft.
8. Place the muffin tin back into the refrigerator and chill for at least 4 hours, or preferably overnight, until the cheesecake bites are firm.
9. **Serve:** Carefully remove the cheesecake bites from the muffin liners. Serve chilled and enjoy!
Short Tips:
* For an extra touch of flavor, you can add a pinch of ground cinnamon or nutmeg to the graham cracker crust.
* If you don’t have mini muffin liners, you can use parchment paper squares to line the muffin tin for easier removal.
* Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
* When folding in the whipped cream, be gentle to maintain a light and airy texture.
* These cheesecake bites can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator.
