Mini Strawberry Cheesecake Cups (Print Version)
Delicious individual cheesecakes with fresh strawberries and graham cracker crust, ready in 20 minutes and perfect for any occasion.
# Ingredients:
→ Crust
01 -
1 1/2 cups fine graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Filling
04 -
16 oz cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
1 teaspoon vanilla extract
→ Topping
07 -
1 cup fresh strawberries, hulled and sliced
# Steps to Follow:
01 -
Combine graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Stir in melted butter until evenly mixed. Press 1-2 tablespoons of the mixture into the bottom of each muffin cup to form a firm crust.
02 -
Beat softened cream cheese, 1/2 cup granulated sugar, and vanilla extract using an electric mixer or whisk until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
03 -
Evenly divide the cream cheese filling among the muffin cups, smoothing the tops with a spatula. Chill the filled muffin tin in the refrigerator for at least 10 minutes.
04 -
Slice fresh strawberries thinly and arrange on top of each cheesecake filling. Press gently into the surface to adhere.
05 -
Refrigerate the assembled cheesecake cups for at least 2 hours until firm and chilled. Serve immediately, optionally garnished with additional strawberries or mint leaves.