Description
These mini strawberry cheesecakes are creamy, delicious, and bursting with fruity flavor, making them the perfect treat for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp. butter, melted
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 cups strawberry dessert topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Line a muffin or cupcake pan with 12 colorful cupcake liners.
- In a mixing bowl, combine melted butter with graham cracker crumbs until they’re evenly coated.
- Fill each cupcake liner with the crumb mixture and press down firmly to create the crusts.
- In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, egg, and vanilla extract; mix until well blended.
- Pour the cream cheese mixture into the crusts, filling them about three-quarters full.
- Bake in the oven for 15 minutes, or until they are set and have a slight golden hue.
- Allow them to cool in the pan for about 10 minutes, then transfer to the refrigerator for at least 1 hour.
- Before serving, top each cheesecake with a teaspoon of strawberry dessert topping.
Notes
For the best results, use room temperature ingredients and avoid overmixing the cream cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg