Description
Delightful individual portions of cheesecake with a buttery crust and fresh strawberry topping, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 cup strawberries, chopped
- 1/4 cup sugar (for strawberries)
- Optional: additional strawberries for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of cupcake liners in a muffin tin to form a crust.
- In another bowl, beat cream cheese until smooth. Mix in powdered sugar and vanilla extract until well combined.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- Spoon the cheesecake mixture over the crust in each cupcake liner.
- In a small bowl, mix chopped strawberries with sugar and let sit for about 10 minutes to release their juices.
- Top each cheesecake cup with the strawberry mixture.
- Chill in the refrigerator for at least 2 hours before serving.
- Optionally, garnish with additional strawberries before serving.
Notes
For the best texture, use room temperature cream cheese and ensure the crust is pressed firmly into the liners. Variations include chocolate mini cheesecakes or using different fruits.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg