Mini Strawberry Cheesecake Bites (Print Version)
# Ingredients:
→ Graham Cracker Base
01 -
1 1/2 cups crushed graham crackers
02 -
1/4 cup melted unsalted butter
→ Cheesecake Filling
03 -
2 cups softened cream cheese
04 -
3/4 cup white sugar
05 -
2 large eggs
06 -
1 tsp pure vanilla extract
07 -
1/4 cup sour cream
08 -
1 cup chopped fresh strawberries
09 -
2 tbsp strawberry preserves
→ Strawberry Compote
10 -
1 cup chopped fresh strawberries
11 -
1/4 cup white sugar
12 -
1 tbsp fresh lemon juice
13 -
1 tsp cornstarch mixed with 1 tbsp cold water
# Instructions:
01 -
Set your oven to 330°F and put paper liners in your cupcake tin.
02 -
Mix the graham cracker crumbs with your melted butter until everything looks wet. Push the mix down hard into each paper liner to create a sturdy bottom.
03 -
Whip the cream cheese with sugar until it's light and creamy. Put in eggs one by one, mixing well each time. Stir in vanilla and sour cream until everything's combined. Carefully add the chopped strawberries and preserves without overmixing.
04 -
Spoon the mixture into each liner leaving some room at the top. Pop in the oven for about 20-22 minutes until the middle looks set and edges feel a bit firm.
05 -
Put chopped strawberries, sugar, and lemon juice in a pot. Cook on medium until juicy. Add the cornstarch mix and keep stirring until it gets thick enough.
06 -
Let the little cakes cool all the way before adding the strawberry topping. You can add fresh strawberry slices on top if you want.
# Notes:
01 -
Let your cream cheese sit out for at least 30 minutes before you start for the creamiest results.
02 -
You can keep these little treats in the fridge for up to 3 days if you store them in a sealed container.