Description
Delightful Mini Strawberry Cheesecakes with a creamy filling and fresh strawberries, perfect for any gathering.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
- 6 Tbsp unsalted butter (melted)
- 16 oz cream cheese (from two 8 oz packages, softened)
- 3 large eggs (room temperature)
- 14 oz sweetened condensed milk (room temperature)
- 1 cup heavy whipping cream (chilled)
- 1/2 tsp vanilla extract
- 1 Tbsp granulated sugar
- 12 strawberries (halved)
Instructions
- Preheat oven to 350°F. In a small bowl, combine graham cracker crumbs and melted butter, stir to moisten crumbs. Line muffin tins with paper liners and divide crumbs between 24 liners, pressing into the base.
- In the bowl of a stand mixer, beat cream cheese and eggs on high for 5 minutes or until smooth. Add condensed milk and mix on low for 2 minutes.
- Divide filling evenly among the cupcake liners, filling each about 3/4 full. Bake for 13-15 minutes or until set with a slight jiggle in the center. Let cool to room temperature, then refrigerate until chilled.
- Top with chilled strawberry sauce and make whipped cream by beating heavy cream with vanilla and sugar until fluffy. Pipe over each cheesecake and garnish with a halved strawberry.
Notes
Ensure all ingredients are at room temperature for a smooth filling. Avoid overmixing to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cheesecake, strawberry, dessert, mini cheesecakes, summer dessert