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Mini Strawberry Cheesecake Cups

Deliciously creamy mini cheesecakes topped with fresh strawberries, perfect for a quick and easy dessert without the fuss.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup Graham crackers, crushed Cheap store-brand works fine.
  • 3 tablespoons Butter, melted
Cheesecake Filling Ingredients
  • 16 ounces Cream cheese, softened Full-fat for best flavor and texture.
  • 1/2 cup Granulated sugar Adjust to taste for sweetness.
  • 2 large Eggs Room temperature preferred.
  • 1 teaspoon Vanilla extract
Topping Ingredients
  • 1 cup Fresh strawberries, sliced Ripe for best flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. Crush the graham crackers and mix with melted butter. Press firmly into the bottom of each liner.
Making the Filling
  1. In a bowl, mix softened cream cheese, sugar, eggs, and vanilla until smooth.
  2. Spoon the cheesecake mixture onto the crusts, smoothing the tops.
  3. Bake for 15 minutes or until barely set. The centers should jiggle slightly when removed.
  4. Allow to cool and then refrigerate for at least a few hours.
Serving
  1. Top with fresh strawberry slices before serving.
  2. For extra flavor, consider adding a dollop of homemade berry compote.

Notes

Store in an airtight container in the fridge for up to five days. They freeze well if wrapped tightly.