Description
Delightful mini cheesecake cups filled with creamy cheesecake and topped with fresh strawberries.
Ingredients
- 1 ½ cups (180g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon (optional)
- 6 tablespoons (85g) unsalted butter, melted
- 2 (8-ounce/226g each) blocks full-fat cream cheese, softened to room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- Pinch of salt
- 2 cups (300g) fresh strawberries, hulled and diced
- 2 tablespoons granulated sugar (for topping, adjust to taste)
- 1 tablespoon fresh lemon juice (for topping)
- ½ teaspoon pure vanilla extract (optional, for topping)
- Fresh mint sprigs (optional, for garnish)
- Whipped cream or Cool Whip (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper or foil liners for easy removal.
- Combine the graham cracker crumbs, ¼ cup granulated sugar, and the optional ground cinnamon in a medium bowl. Pour in the melted unsalted butter and mix until all crumbs are moistened and resemble wet sand.
- Distribute the crumb mixture (about 1 to 1.5 tablespoons per cup) among the lined muffin cups. Press firmly into the bottom of each liner using the back of a spoon. Bake for 7-8 minutes. Remove from the oven and let cool completely.
- Beat the softened cream cheese in a large mixing bowl with an electric mixer on low to medium speed for 2-3 minutes until smooth and fluffy.
- Add ½ cup granulated sugar to the cream cheese and mix until combined. Stir in the heavy cream, 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, and a pinch of salt until smooth.
- Divide the cheesecake filling among the muffin cups, filling each about ¾ of the way full. Smooth the tops with a spoon and tap the muffin tin on the counter to release air bubbles.
- Chill the muffin tin in the refrigerator for a minimum of 4 hours or overnight until the filling is set.
- Combine the diced strawberries, 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, and optional ½ teaspoon vanilla extract in a small bowl. Toss gently to coat.
- Let the strawberry mixture sit at room temperature for at least 15-20 minutes to meld the flavors.
Notes
Use quality ingredients for the best flavor. Adjust sugar levels in the topping to your taste.