Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- Fresh strawberries for topping
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl, then spoon into each liner, pressing down to form crusts.
- In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract.
- Divide the filling evenly among the crusts, filling each about 3/4 full.
- Bake for 20-25 minutes until set. Remove from oven and cool completely.
- Top with sliced strawberries just before serving and refrigerate until cold.
Notes
- For extra flavor, add lemon zest to the filling.
- Use ripe strawberries for the best topping.
- Chill the cheesecakes for at least 2 hours before serving for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg