Description
Mini Strawberry Cheesecakes are delightful little treats with a crunchy crust and creamy filling, topped with fresh strawberries.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, chopped
- 1/4 cup sugar (for topping)
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the crust by mixing the graham cracker crumbs, sugar, and melted butter until resembling wet sand. Press into molds.
- Make the cheesecake filling by beating cream cheese until smooth, then add powdered sugar and vanilla, and mix well.
- Whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
- Assemble the mini cheesecakes by spooning the filling over the crusts, filling them up to the top.
- Bake for about 20-25 minutes until set around edges but slightly jiggly in the center.
- Cool the cheesecakes at room temperature, then chill in the refrigerator.
- Prepare the strawberry topping by cooking chopped strawberries with sugar and lemon juice until softened.
- Top the cooled cheesecakes with the strawberry sauce.
- Chill for at least 2 hours before serving.
Notes
Serve with fresh strawberries or whipped cream for garnish. Store in an airtight container in the refrigerator for up to five days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg