Description
Delightful mini cheesecakes featuring a creamy filling and a crunchy strawberry topping, perfect for any occasion.
Ingredients
Scale
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup heavy cream
- 1 cup graham cracker crumbs
- 1 cup freeze-dried strawberries, crushed
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 1/2 cup powdered sugar
- 1 tablespoon milk
- Fresh strawberries (whole or halved)
Instructions
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until combined.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- In a separate bowl, combine graham cracker crumbs, crushed freeze-dried strawberries, melted butter, and sugar. Mix well.
- Press the crumb mixture into the bottoms of mini cheesecake cups or a muffin tin lined with liners.
- Pour the cheesecake mixture over the crust and fill each cup to the top.
- Refrigerate for at least 240 minutes or until set.
- Before serving, garnish with fresh strawberries and dust with powdered sugar mixed with milk for a drizzle.
Notes
Use full-fat cream cheese for creamier texture and experiment with different freeze-dried fruits for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 200
- Sugar: 12g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, dessert, strawberries, bites, mini