Description
These Mini Strawberry Cheesecakes are perfect bite-size desserts that are creamy, tangy, and topped with fresh strawberries. They are easy to make and great for any occasion.
Ingredients
Scale
For the crust:
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter (melted)
For the cheesecake filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the topping:
- 1 cup fresh strawberries (diced)
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Prepare crust: Mix graham cracker crumbs, sugar, and melted butter. Press mixture into each liner to form the crust.
- Make filling: Beat cream cheese, sugar, eggs, sour cream, and vanilla until smooth. Fill muffin cups with the mixture.
- Bake: Bake for 16–18 minutes until set. Cool in the oven, then refrigerate.
- Prepare topping: Mix strawberries with sugar and lemon juice. Top each cheesecake before serving.
Notes
- Room temperature ingredients create a smoother texture.
- Strawberry jam can be used as an alternative topping.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
