Mini Strawberry Cheesecakes
These Mini Strawberry Cheesecakes are a delightful treat, perfectly portioned for any occasion. With a buttery graham cracker crust, a creamy cheesecake filling, and a fresh strawberry sauce, they are sure to impress your guests and satisfy your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 2 tbsp unsalted butter, melted
- 2 packages cream cheese, softened (8 oz each)
- ½ cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup chopped strawberries
- 12 whole strawberries (tops removed)
- ⅓ cup sugar
- 1 tsp vanilla extract
- Squeeze of fresh lemon juice
Instructions
- Preheat the oven to 350ºF (175ºC).
- Line a muffin pan with 12 muffin liners. Mix graham cracker crumbs with melted butter until it resembles coarse sand. Place 1-2 tablespoons of crumb mixture into each liner and press down firmly. Bake for 5 minutes, then let cool.
- Beat softened cream cheese until smooth. Add sugar and vanilla, then beat until combined. Add eggs one at a time, mixing well after each addition. Spoon a little over 2 tablespoons of batter into each muffin cup.
- Bake for 16-18 minutes until the centers are slightly jiggly. Cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
- In a medium pot, combine chopped strawberries, whole strawberries, sugar, vanilla, and a squeeze of lemon juice. Bring to a boil, stirring occasionally. Reduce heat and simmer for about 14 minutes until the sauce thickens. Cool in the fridge.
- Top each cheesecake with a whole strawberry and a spoonful of strawberry sauce. Serve and enjoy!
Nutrition
- Calories: 290
- Sugar: 16g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg