Mini Strawberry Cheesecakes
The cutest mini strawberry cheesecakes made with a delicious graham cracker crust, no-bake creamy strawberry filling and whipped cream.
Ingredients
Graham Cracker Crust
- 1 cup (100g) graham cracker crumbs about 8 full sheets
- 3 tbsp (34g) brown sugar
- ¼ cup (58g) butter melted
Strawberry Cheesecake Filling
- ½ cup (120ml) heavy cream
- 8 ounces (1 block) cream cheese at room temperature
- ¾ cup strawberry jam
- ½ cup (50g) powdered sugar
- ½ tsp vanilla extract
Toppings
- 6 small strawberries
- ½ cup (120ml) heavy cream
- 2 tbsp (25g) granulated sugar
- ¼ tsp vanilla extract
Instructions
For the Graham Cracker Crust:
- Preheat oven to 350°F and line one 12-count muffin pan with cupcake liners. In a bowl mix together finely crushed graham cracker crumbs, brown sugar, and melted butter. Pat with the back of a spoon about 1½ tbsp of the crust into the bottom of each cupcake liner. Bake for 5 minutes.
For the Strawberry Cheesecake Filling:
- In a large bowl beat heavy cream on high until stiff peaks form; set aside. In another large bowl beat cream cheese on high until smooth and creamy. Add strawberry jam, powdered sugar, and vanilla extract to the cream cheese and beat until combined. Fold in whipped heavy cream. Use a spoon or piping bag to transfer the filling on top of the crusts to the top of the cupcake wrapper. Place cheesecakes in the fridge for 2 hours to stiffen up. (Can also be placed in the freezer for 30 minutes to speed up the process.)
For the Toppings:
- Cut each strawberry in ½; set aside. Beat heavy cream in a large bowl on high, add in granulated sugar and vanilla, continue mixing until stiff peaks form.
- Remove cheesecakes from the fridge and remove from the wrappers. Add a dollop with whipped cream and ½ of a strawberry to each cheesecake. Enjoy!