Mini Strawberry Cheesecakes (Print Version)
# Ingredients:
→ Strawberry Pie Filling
01 -
3 cups diced fresh strawberries
02 -
2 tablespoons lemon juice
03 -
1/2 cup light brown sugar
04 -
2 tablespoons cornstarch
05 -
1 teaspoon vanilla extract
→ Graham Cracker Crust
06 -
1 1/4 cups graham cracker crumbs
07 -
1 1/2 tablespoons sugar
08 -
1/4 cup unsalted butter, melted
→ Streusel Crumb Topping
09 -
1 cup all-purpose flour
10 -
1/2 cup light brown sugar (or 1/4 cup light brown sugar + 1/4 cup granulated sugar)
11 -
Dash of salt
12 -
6 tablespoons unsalted butter, melted
→ Vanilla Cheesecake Filling
13 -
12 ounces cream cheese, softened
14 -
6 tablespoons sugar
15 -
1 tablespoon flour
16 -
1 1/2 teaspoons vanilla
17 -
1 egg, slightly beaten
# Instructions:
01 -
Cook half the strawberries with lemon juice until bursting. Add brown sugar-cornstarch mixture and remaining strawberries. Cook until thickened, then cool completely.
02 -
Preheat oven to 325°F. Line cupcake pan with paper liners.
03 -
Mix graham cracker crumbs, sugar, and melted butter. Press about 1 1/2 tablespoons into each liner. Refrigerate.
04 -
Combine sugar, flour, and salt. Add melted butter and mix until crumbs form.
05 -
Beat cream cheese, sugar, flour, and vanilla until smooth. Add egg, mixing just to combine.
06 -
Spread cheesecake mixture over crusts to fill 2/3 full. Top with strawberry filling, then streusel.
07 -
Bake on a baking sheet for 30-35 minutes until set. Cool in pan 20 minutes, then completely on rack.
# Notes:
01 -
Store in refrigerator in airtight container
02 -
Leftover strawberry filling can be used as topping for ice cream or pancakes
03 -
Perfect dessert for strawberry season