Mini Strawberry Cheesecakes
Ingredients:
For the Crust:
1 cup graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup sour cream
For the Strawberry Topping:
2 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 tablespoon lemon juice
Optional: Whipped cream for serving
Directions:
Preheat the Oven:
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Evenly distribute the crust mixture into the bottom of each muffin liner, pressing it down firmly with the back of a spoon. Bake in the preheated oven for 5-7 minutes until lightly golden. Remove from the oven and let cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sugar and vanilla extract, mixing until well combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Finally, mix in the sour cream until smooth.
Fill the Muffin Tin:
Pour the cheesecake filling over the cooled crusts, filling each muffin liner about ¾ full.
Bake the Cheesecakes:
Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers have a slight jiggle. Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Strawberry Topping:
In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Toss gently to coat and let sit for about 10-15 minutes to macerate and release juices.
Assemble the Mini Cheesecakes:
Once the cheesecakes are completely cooled, top each one with a spoonful of the strawberry mixture.
Serve:
If desired, serve with a dollop of whipped cream on top. Enjoy your delightful mini strawberry cheesecakes!
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes (plus chilling time)
Kcal: Approx. 200-250 kcal per cheesecake | Servings: 12