Description
Irresistibly delightful mini strawberry cheesecakes with a smooth and creamy filling, buttery graham cracker crust, and topped with luscious strawberry filling.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1 cup strawberry filling
- 1/4 cup streusel topping (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter until resembling wet sand. Spoon a tablespoon into each mini cheesecake cup and press down.
- In another bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add egg and mix until fully incorporated.
- Pour the cheesecake mixture onto the prepared crust, filling each cup about three-quarters full.
- Bake for 15-20 minutes until set around the edges but slightly jiggly in the center.
- Allow to cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, drizzle each cheesecake with strawberry filling and sprinkle with streusel topping.
Notes
Make ahead by storing in the fridge for up to 3 days. Can be frozen for up to a month without toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 170
- Sugar: 9g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg