Description
Delicious mini strawberry cheesecakes that are perfect for any occasion, combining creamy cheesecake with fresh strawberries.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh strawberries, pureed
- Fresh strawberries for topping
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
- Press the mixture into the bottom of mini cheesecake pans.
- In a separate bowl, beat cream cheese, 1/2 cup sugar, and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in the strawberry puree until well combined.
- Pour the cheesecake mixture over the crusts in the mini pans.
- Bake for 20-25 minutes or until set.
- Let cool, then refrigerate for at least 2 hours.
- Top with fresh strawberries before serving.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- These cheesecakes can be made a day in advance.
- Feel free to substitute other fruits for the topping.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg