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Mini Strawberry Cheesecakes

Delightful mini desserts featuring a creamy cheesecake filling and luscious strawberry topping in a graham cracker crust.
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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup crushed graham crackers
  • 1/4 cup sugar
  • 1/2 cup melted butter
For the Filling
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
For Topping
  • 1 cup fresh strawberries, sliced

Method
 

Prepare the Crust
  1. In a mixing bowl, combine the crushed graham crackers with sugar. Stir in the melted butter until the mixture resembles wet sand.
  2. Place cupcake liners in a muffin tin and evenly distribute the crust mixture into each liner, pressing it firmly at the bottom.
  3. Bake at 350°F (175°C) for about 5-7 minutes until slightly golden. Remove from the oven and allow to cool.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined.
Fold in the Whipped Cream
  1. Gently fold in the whipped cream using a spatula until the mixture is smooth and fluffy.
Assemble the Cheesecakes
  1. Spoon the cheesecake filling onto the cooled crusts, filling each cupcake liner to the top. Smooth the tops with a spatula.
Chill
  1. Refrigerate the cheesecakes for at least 2 hours or until set.
Top with Strawberries
  1. Just before serving, add a generous layer of sliced fresh strawberries atop each mini cheesecake for the perfect finishing touch!

Notes

Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to a month; thaw overnight in the refrigerator before serving.