Print

Mini Cheesecake Cups

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful bite-sized cheesecakes with a buttery graham cracker crust and topped with a strawberry mixture.

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 heavy whipping cream
  • 1 cup strawberries, chopped
  • 2 tablespoons sugar
  • 1/2 cup crushed strawberries for topping

Instructions

  1. Prepare the Graham Cracker Crust by combining graham cracker crumbs and melted butter; press into mini cupcake liners and refrigerate.
  2. Cream the Cheese Mixture by beating together softened cream cheese, powdered sugar, and vanilla extract until smooth.
  3. Whip the Heavy Cream until stiff peaks form, then gently fold into the cream cheese mixture.
  4. Fill the crusts with the cheesecake filling and smooth the tops with a spatula.
  5. Create the Strawberry Crunch Topping by mixing chopped strawberries with sugar and crushed strawberries.
  6. Top the cheesecakes with the strawberry mixture.
  7. Chill in the refrigerator for at least 2 hours before serving.

Notes

These Mini Cheesecake Cups can be made in advance and stored for up to five days. For a gluten-free version, substitute with gluten-free graham crackers.

Nutrition

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

Scroll to Top