Description
These mini strawberry cheesecakes feature a buttery graham cracker crust, a creamy cheesecake filling, and a fresh strawberry topping. Perfect for parties or as a bite-sized dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
- 6 Tbsp unsalted butter, melted
- 16 oz cream cheese, 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 325°F. Line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs and melted butter. Press about 1 tablespoon of mixture into the bottom of each liner.
- Bake crusts for 5 minutes, then let cool.
- In a stand mixer with whisk attachment, beat softened cream cheese and eggs on high for 5 minutes until smooth, scraping down the bowl as needed.
- Add condensed milk and mix on low until blended, about 2 minutes, scraping down the bowl as needed.
- Divide filling evenly among the liners, filling each about 3/4 full.
- Bake for 18-20 minutes, until centers are set.
- Cool completely, then chill for at least 2 hours.
- Just before serving, whip heavy cream, vanilla, and sugar until stiff peaks form. Top each cheesecake with whipped cream and a strawberry half.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 12
- Sodium: 200
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 5
- Cholesterol: 80