Mini Strawberry Cheesecakes
Delightful mini cheesecakes topped with fresh strawberries, perfect for any occasion. Easy to make and customizable to suit your tastes.
Ingredients
Crust Ingredients
- 1 cup graham cracker crumbs The base for the cheesecakes, adding a crunchy texture.
- ¼ cup sugar For sweetness in the crust.
- ½ cup unsalted butter, melted Binds the crust together.
Filling Ingredients
- 8 oz cream cheese, softened The star ingredient for that creamy texture.
- ½ cup sugar Extra sweetness for the cheesecake filling.
- 1 tsp vanilla extract Adds warmth and enhances flavor.
- ½ cup sour cream Provides tanginess and richness.
- 1 cup fresh strawberries, sliced Perfect topping for freshness.
Instructions
Preparation
- Start by gathering all your ingredients and preheating your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
- Press the mixture into the bottom of greased muffin tins to form an even crust.
- In another bowl, beat together cream cheese, sugar, and vanilla until smooth.
- Add sour cream to the mixture and mix until well combined.
- Pour the cheesecake filling over the crusts in the muffin tins, filling them about 3/4 full.
Baking
- Place muffin tins in the preheated oven and bake for 15-20 minutes.
- Remove from oven, allow to cool at room temperature.
- Top each cheesecake with sliced strawberries.
- Chill in the refrigerator for at least 2 hours before serving.
Serving
- Serve them straight from the muffin tin or gently pop them out.
Notes
For a gluten-free version, use gluten-free graham cracker crumbs or crushed nuts. To customize, try different toppings or flavored extracts.