Mini Cheesecake Cups
Delicious mini cheesecakes featuring a buttery graham cracker crust and topped with fresh strawberries, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 cup strawberries, diced
- 1/4 cup sugar (for strawberries)
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs and melted butter until combined. Press mixture into the bottom of mini cupcake liners to form a crust.
- Make the Cream Cheese Filling: In another bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the Whipped Cream: Gently fold in whipped cream into the cream cheese mixture until well combined.
- Fill the Cupcake Liners: Spoon the cheesecake filling into the crusts and chill in the fridge for at least 2 hours.
- Sweeten the Strawberries: Toss diced strawberries with sugar and let sit for about 15 minutes.
- Top and Serve: Top each cheesecake cup with the strawberry mixture before serving. Enjoy!
Notes
For a gluten-free option, use gluten-free graham crackers. You can substitute strawberries with other fruits like raspberries or blueberries.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/mini-cheesecake-cups-recipe/