Mini Strawberry Cheesecakes 🍓🧁
Treat yourself to these adorable Mini Strawberry Cheesecakes! Perfectly portioned and packed with flavor, they feature a buttery graham cracker crust, a creamy cheesecake filling, and a fresh strawberry topping. These bite-sized delights are perfect for gatherings or a sweet treat at home!
Ingredients:
Crust:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
Strawberry Topping:
1 ½ cups fresh strawberries, hulled and sliced
2 tablespoons sugar
1 tablespoon lemon juice
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
Line a muffin tin with cupcake liners and evenly distribute the crumb mixture into each liner. Press down firmly to form a crust.
Bake for 5-7 minutes until lightly golden. Remove from the oven and let cool.
Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add in the vanilla extract and mix well. Then, add the eggs one at a time, mixing until just combined.
Finally, stir in the sour cream until the mixture is smooth.
Fill the Cheesecakes:
Pour the cheesecake filling over the cooled crusts in the muffin tin, filling each liner about 3/4 full.
Bake for 18-20 minutes until the centers are set but slightly jiggly. Remove from the oven and let cool at room temperature.
Prepare the Strawberry Topping:
In a bowl, combine the sliced strawberries, sugar, and lemon juice. Let the mixture sit for about 10-15 minutes to macerate.
Assemble and Serve:
Once the cheesecakes are completely cool, top each mini cheesecake with the macerated strawberries.
Serve chilled and enjoy these delightful mini treats! 🍰✨