Description
Mini Strawberry Cheesecake Cups are a delightful dessert that combines a creamy cheesecake filling with the sweet and tangy flavor of fresh strawberries. These individual-sized treats are perfect for parties, picnics, or whenever you’re craving a bite-sized indulgence. With a buttery graham cracker crust and a luscious strawberry topping, these cheesecake cups are as beautiful as they are delicious.
Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon sour cream
- For the Strawberry Topping:
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Ingredient Highlights
- Cream Cheese: Provides the rich and creamy base for the cheesecake filling.
- Fresh Strawberries: Adds a burst of natural sweetness and vibrant color to the topping.
- Graham Cracker Crumbs: The buttery, crunchy crust balances the smooth filling.
- Sour Cream: Enhances the tanginess of the cheesecake for a well-rounded flavor.
Instructions
Prepare the Crust:
- Preheat the Oven: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the Crust: Divide the mixture evenly among the cupcake liners, pressing firmly into the bottom to create a compact layer.
Make the Cheesecake Filling:
- Beat the Cream Cheese: In a mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add Egg and Vanilla: Mix in the egg, vanilla extract, and sour cream until well combined, being careful not to overmix.
- Fill the Cups: Spoon the cheesecake mixture over the crusts, filling each cup about ¾ full.
Bake and Cool:
- Bake: Bake in the preheated oven for 15-18 minutes, or until the edges are set and the centers are slightly jiggly.
- Cool and Chill: Let the cheesecake cups cool in the pan for 10 minutes, then transfer them to the fridge to chill for at least 1 hour.
Make the Strawberry Topping:
- Cook the Topping: In a small saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture thickens (5-7 minutes). If desired, stir in cornstarch dissolved in a teaspoon of water for a thicker topping.
- Cool: Allow the topping to cool completely before spooning it over the chilled cheesecake cups.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
Nutrition
- Calories: 250 kcal
- Fat: 16g
- Carbohydrates: 20g
- Protein: 3g