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Mini strawberry cheesecakes topped with fresh strawberries and whipped cream

Mini Strawberry Cheesecakes

Delightful individual cheesecakes bursting with fresh strawberry flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 2 tablespoons sugar
  • 1/2 cup melted butter
For the filling
  • 8 oz cream cheese, softened Ensure it's at room temperature for a smoother mixture.
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream Whip until stiff peaks form.
  • 2 cups fresh strawberries, chopped Use ripe and sweet strawberries for the best flavor.
  • 2 tablespoons powdered sugar For topping before serving.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix the crushed graham crackers, 2 tablespoons sugar, and melted butter until well combined.
  3. Press the mixture into the bottom of cupcake liners in a muffin tin.
  4. In another bowl, beat the cream cheese until smooth. Add 1/2 cup sugar and vanilla extract, mixing until creamy.
  5. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  6. Stir in the chopped strawberries.
  7. Spoon the mixture into the prepared crusts in the muffin tin.
Chilling
  1. Chill in the refrigerator for at least 4 hours or until set.
Serving
  1. Before serving, top with additional chopped strawberries and powdered sugar.

Notes

Store any leftover Mini Strawberry Cheesecakes in an airtight container in the refrigerator for up to three days. Ensure they are covered to prevent absorbing odors from other foods.