Delicious Mini Strawberry Cheesecakes
A delightful treat that combines creamy cheesecake with fresh strawberries, perfect for any occasion.
Equipment
- Muffin Tin
- Mixing Bowl
- Electric Mixer
Ingredients
Crust Ingredients
- 1 cup Graham Cracker Crumbs Finely crushed for a smooth crust.
- 3 tablespoons Granulated Sugar For sweetening the crust.
- 4 tablespoons Unsalted Butter Melted, to bind the crust.
Filling Ingredients
- 8 ounces Cream Cheese Softened to room temperature.
- 1/4 cup Sour Cream Adds tanginess and creaminess.
- 1/2 cup Granulated Sugar For sweetening the filling.
- 1 cup Fresh Strawberries Diced, for mixing and topping.
- 1 teaspoon Vanilla Extract Pure vanilla for flavor.
- 2 large Eggs At room temperature.
Instructions
- Preheat your oven to 325°F (160°C).
- Line a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter.
- Press the mixture into the bottom of each cupcake liner to form a crust.
- In another bowl, beat the cream cheese until smooth.
- Add 1/2 cup of sugar and mix until fluffy.
- Incorporate sour cream and vanilla extract, mixing until blended.
- Add eggs one at a time, mixing on low speed after each addition.
- Fold in diced strawberries gently.
- Spoon the cheesecake mixture over the crusts, filling each about 3/4 full.
- Bake for 18-20 minutes until edges are set and centers are slightly jiggly.
- Turn off the oven and leave cheesecakes inside for 10 minutes.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Top with additional strawberries before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.