Mini Strawberry Cheesecakes
These mini strawberry cheesecakes are the perfect bite-sized dessert! Creamy cheesecake filling topped with fresh strawberries. Easy to make and always a crowd-pleaser.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 1.25 cup Graham cracker crumbs
- 0.25 cup Granulated sugar
- 0.25 cup Unsalted butter, melted
Filling
- 8 ounce Cream cheese, softened
- 0.5 cup Granulated sugar
- 0.5 teaspoon Vanilla extract
- 1 large Egg
Topping
- 1 cup Fresh strawberries, sliced
Instructions
Make the Crust
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well.
- Line a muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner.
- Bake for 5 minutes. Remove from oven and let cool slightly.
Make the Filling
- In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in vanilla extract and egg until just combined. Do not overmix.
- Fill each muffin liner with the cream cheese mixture, about 2/3 full.
- Bake for 20-25 minutes, or until the edges are set but the center still has a slight jiggle.
- Let cool completely in the muffin tin, then refrigerate for at least 2 hours.
Assemble
- Top each cheesecake with sliced strawberries just before serving.
Notes
These cheesecakes can be made a day ahead. Store in the refrigerator until ready to serve. For a richer flavor, use full-fat cream cheese.