Mini Strawberry Cheesecake

Mini Strawberry Cheesecakes are sweet little handheld treats that are perfect for spring and summertime! Buttery graham cracker crust serves as the base to creamy cheesecake filling, and it’s all topped off with vibrant strawberries.

Course Cakes + Cupcakes

Cuisine American

Keyword cheesecake bites, mini cheesecake, strawberry cheesecake

Prep Time 10

Cook Time 23

Additional Time 2

Total Time 35

Servings Cupcakes

Calories 286kcal

Author Jennifer

Ingredients

CRUST:

1 cup crushed graham crackers
1 ½ Tablespoons granulated sugar
3 ½ Tablespoons salted butter melted

CHEESECAKE:

¾ cup granulated sugar
1 ½ Tablespoons flour
2 packages cream cheese, softened 8 ounces each
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
¼ cup heavy cream

TOPPING:

strawberry topping
fresh strawberries

Instructions

Preheat oven to 350F degrees. Line cupcake pan with paper lined muffin cups.
In a mixing bowl, whisk together crushed graham crackers and sugar. Pour in melted butter and stir until evenly coated. Add a heaping tablespoon of graham cracker mixture to each cupcake cup. Bake for 5 minutes. Remove from oven and allow to cool while preparing cheesecake filling.
In a small mixing bowl, whisk together sugar and flour.
Add cream cheese and blend on low speed until smooth.
Mix in eggs one at a time.
Add vanilla extract, sour cream and french vanilla creamer, mix until just combined.
Fill each cupcake cup nearly full with the cheesecake mixture. Bake for 18-23 minutes. Centers should still jiggle slightly, don't overbake! Allow to cool for 1 hour. Cover and place in refrigerator and chill for 2 hours.
Top with strawberry sauce topping or fresh strawberries.

Notes

Store cheesecake cupcakes in a covered container for up to 7 days in the refrigerator. Cheesecake cupcakes can also be frozen up to 2-3 months. Thaw overnight in the refrigerator before serving.

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