Description
Delight in these luscious mini strawberry cheesecakes, perfectly sized for individual servings and bursting with fresh strawberry flavor.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh strawberries, pureed
- 1/4 cup sour cream
- Fresh strawberries for topping
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the crushed graham crackers, 1/4 cup sugar, and melted butter until combined.
- Press the mixture into the bottom of a muffin tin lined with paper liners to form the crust.
- In a separate bowl, beat the cream cheese and 1/2 cup sugar until smooth.
- Add the vanilla extract and eggs, one at a time, mixing well after each addition.
- Stir in the strawberry puree and sour cream until well combined.
- Pour the cheesecake mixture over the crust in the muffin tin.
- Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
- Remove from the oven and let cool, then refrigerate for at least 2 hours.
- Top each mini cheesecake with fresh strawberries before serving.
Notes
- For a stronger strawberry flavor, add more strawberry puree.
- These cheesecakes can be made a day in advance and stored in the refrigerator.
- Substitute graham crackers with digestive biscuits for a different flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg