Ingredients:
For the Crust:
– 1 cup graham cracker crumbs
– 2 tablespoons granulated sugar
– 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
– 16 ounces (2 packages) cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs, room temperature
– 1 teaspoon vanilla extract
– 1/4 cup sour cream
– Fresh strawberries for topping
For the Strawberry Topping:
– 1 1/2 cups fresh strawberries, hulled and chopped
– 2 tablespoons granulated sugar
– 1 tablespoon water
– 1 teaspoon cornstarch dissolved in 1 tablespoon water
Instructions:
Crust:
1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Spoon a tablespoon of the mixture into each paper liner. Press down with the back of a spoon to form a firm crust base.
4. Bake the crusts for 5-7 minutes until lightly golden. Remove from the oven and allow them to cool while preparing the filling.
Cheesecake Filling:
1. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the granulated sugar and beat until well combined.
3. Mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
4. Stir in the vanilla extract and sour cream, mixing until the batter is smooth and creamy.
5. Pour the cheesecake filling over the prepared crusts, filling each paper liner almost to the top.
Strawberry Topping:
1. In a saucepan over medium heat, combine the chopped strawberries, sugar, and water.
2. Cook the mixture until the strawberries soften and release their juices, stirring occasionally for about 5 minutes.
3. Add the cornstarch mixture and stir well until the sauce thickens, about 2-3 minutes. Remove from heat and let it cool slightly.
4. Spoon the strawberry topping over each cheesecake.
Baking and Chilling:
1. Bake the mini cheesecakes in the preheated oven for 15-18 minutes or until the edges are set but the centers are slightly jiggly.
2. Remove from the oven and let them cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
3. Refrigerate the cheesecakes for at least 2-3 hours or until thoroughly chilled.
4. Before serving, top each mini cheesecake with fresh strawberry slices or whole strawberries.
Enjoy these delightful Mini Strawberry Cheesecakes, each bite a perfect balance of creamy cheesecake, sweet strawberries, and buttery graham cracker crust!