Mini Strawberry Crunch Homemade Cheesecake Delight
A scrumptious dessert that marries the richness of cheesecake with the vibrant freshness of strawberries, featuring a creamy filling on a crunchy base.
Equipment
- Muffin Tin
- Mixing Bowl
- Electric Mixer
Ingredients
Crust Ingredients
- 1 cup Graham Cracker Crumbs
- 1/4 cup Unsalted Butter Melted
- 1/4 cup Granulated Sugar For crust
Filling Ingredients
- 16 ounces Cream Cheese Softened
- 1/2 cup Sour Cream
- 1/2 cup Granulated Sugar For filling
Topping Ingredients
- 2 cups Fresh Strawberries Hulled and sliced
- 1 cup Whipped Cream For garnish
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs and granulated sugar for the crust. Mix thoroughly.
- Melt the unsalted butter and pour it into the graham cracker mixture. Stir until all crumbs are moistened.
- Line a muffin tin with cupcake liners or grease the tin.
- Scoop the graham cracker mixture into each muffin cup, pressing down firmly to create an even layer.
- Bake for about 5-7 minutes until lightly golden. Allow to cool slightly.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add sour cream and granulated sugar to the cream cheese, mixing until well combined.
- Spoon the cheesecake filling into each muffin cup, filling them to the top.
- Bake for an additional 15-20 minutes until set but slightly jiggly in the center.
- Turn off the oven and crack the door open. Allow the cheesecakes to cool in the oven for about 30 minutes.
- Refrigerate the cheesecakes for at least 2 hours until completely chilled and firm.
- Combine sliced strawberries with a tablespoon of sugar and let them macerate for 15-20 minutes.
- Remove the cheesecakes from the muffin tin and top with macerated strawberries and a dollop of whipped cream.
- Serve immediately or store in the refrigerator until ready to enjoy.
Notes
These mini cheesecakes can be made ahead of time and stored in the refrigerator. They are perfect for various occasions!