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–+ servings

Mini Strawberry Cheesecakes

Deliciously creamy mini cheesecakes topped with fresh strawberries, perfect for a sweet treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter melted
Cheesecake Filling
  • 8 ounces cream cheese softened
  • 1/4 cup sour cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
Topping
  • 1 cup fresh strawberries sliced
  • 2 tablespoons granulated sugar for macerating

Method
 

Prepare the Crust
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Press the mixture into the bottom of a muffin tin lined with paper liners.
  4. Bake for 5 minutes, then remove from oven and let cool.
Make the Cheesecake Filling
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add sour cream, sugar, vanilla extract, and egg; mix until well combined.
  3. Pour the cheesecake filling over the cooled crusts in the muffin tin.
  4. Bake for 10-12 minutes until the filling is set but still slightly jiggly.
  5. Remove from oven and let cool to room temperature, then refrigerate for at least 2 hours.
Prepare the Topping
  1. In a small bowl, combine sliced strawberries and sugar; let sit for 10 minutes to macerate.
  2. Once cheesecakes are chilled, top each with the macerated strawberries.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 25gProtein: 4gFat: 15gSaturated Fat: 9gFiber: 1gSugar: 10g

Notes

These mini cheesecakes can be made a day in advance and stored in the refrigerator. Serve chilled for the best flavor.

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