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Mini Cheesecake Cups

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Delightful mini cheesecake cups with a buttery graham cracker crust and creamy filling, topped with fresh strawberries.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
  • 1 cup strawberries, chopped
  • 1/4 cup sugar (for strawberries)
  • Optional: additional strawberries for topping

Instructions

  1. Create the Graham Cracker Crust: In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of mini cupcake liners or small cups to form a crust.
  2. Beat the Cream Cheese: In another bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until combined.
  3. Fold in Whipped Cream: Gently fold in the whipped cream until fully incorporated. This step will give your cheesecake that light, airy texture we all love.
  4. Spoon the Cheesecake Filling: Spoon the cheesecake filling into the prepared crusts and smooth the tops. Don’t be afraid to be generous with that filling!
  5. Prepare the Strawberries: In a separate bowl, mix the chopped strawberries with sugar and let sit for 10 minutes to release juice. This step will enhance their flavor, making the topping even more delicious.
  6. Add Strawberry Mixture: Spoon the strawberry mixture over the cheesecake filling, letting some juices drizzle down for extra flavor.
  7. Chill the Cups: Chill in the refrigerator for at least 120 minutes before serving. This wait will allow the flavors to meld beautifully.
  8. Garnish and Serve: (Optional) Garnish with additional strawberries and serve. Watch your guests smile as they take their first bite!

Notes

Store any leftover Mini Cheesecake Cups in an airtight container in the refrigerator for up to 3 days. Consider experimenting with different fruits for variety.

Nutrition

Find it online: https://doughgirlbylea.com/mini-cheesecake-cups/

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