Mini Strawberry Cheesecakes with Graham Cracker Crust
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 1x
Scale
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the filing:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
For the sauce:
- 1 tbsp cornstarch
- 1 tbsp water
- 2 cups fresh strawberries, diced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- To make the sauce, in a small bowl combine the cornstarch and water.
- Add the cornstarch mixture, strawberries, lemon juice and sugar to a saucepan.
- Simmer over medium heat, stirring constantly, until the sauce is thickened to your liking.
- Remove from the heat and allow to cool completely.
- Preheat oven to 350ºF.
- In a bowl combine the graham cracker crumbs, sugar and melted butter.
- Line 12 cavities of a muffin pan with paper or silicon cups.
- Divide the graham cracker mixture between cups and press firmly.
- To make the filling, add the cream cheese and sugar to a bowl and mix to combine.
- Add the eggs, sour cream and vanilla extract and mix to combine.
- Equally divide cheesecake filling among the muffin cups.
- Bake in preheated oven for 18-20 minutes or until or until set with a very slight jiggle in the center.
- Remove form the oven and allow to cool completely.
- Refrigerate for minimum 2 hours.
- Top with strawberry sauce and serve.
Find it online: https://nurturedhomes.com/strawberry-cheesecake