Description
These Mini Strawberry Cheesecakes offer a delightful blend of creamy cheesecake, buttery graham cracker crust, and a sweet strawberry swirl. Perfect for parties or a special treat, they are easy to make and serve.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup strawberry preserves or jam
- Fresh strawberries, sliced (for garnish)
Instructions
- Preheat oven to 325°F (163°C).
- Line a muffin pan with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, 3 tablespoons sugar, and melted butter until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
- In a large mixing bowl, beat softened cream cheese and ½ cup sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed until just incorporated.
- Stir in vanilla and sour cream.
- Spoon cheesecake batter evenly over the crusts in the muffin pan.
- Drop about ½ teaspoon strawberry preserves onto each cheesecake and swirl gently with a toothpick.
- Bake for 18–20 minutes, or until centers are set.
- Remove from oven and allow to cool to room temperature, then refrigerate for at least 2 hours.
- Garnish with fresh strawberry slices before serving.
Notes
- These mini cheesecakes taste best after chilling in the fridge overnight.
- Store in an airtight container in the fridge for up to 5 days.
- They can be frozen for up to 2 months; thaw overnight in the fridge.
- Add fresh toppings just before serving for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 kcal