Mini Strawberry Cheesecakes Recipe

Instructions

• 1

  Place the 1 1/2 cups graham crackers in an electric processor and process them at normal speed.

  
• 2

  Now add 6-tablespoons unsalted butter and some sugar to the graham crackers and blend again until mix properly. You can also use salted butter.

  
• 3

  Once your crumb mixture is ready, place your standard muffin cups in a muffin tin. Divide the crumb mixture equally among the twelve-cupcake cups.

  
• 4

  Now, press the crumbs into the wrappers with the help of your thumb. Bake them in the 375 degree pre-heated oven for 10 to 12 minutes until fragrant and light brown. Set them aside for some time or place them on a wire rack at room temperature.

  
• 5

  Now it is the time to make the filling for the Mini Strawberry Cheesecakes. Place an 8-ounce cream cheese in a bowl and add the vanilla & confectioners’ sugar to it. Whip all the three ingredients until smooth.

  
• 6

  Add 6 tablespoons strawberry jam to the cheese mixture and wipe again until mix properly.

  
• 7

  It is the time for the third main mixture, whipped cream. Take a medium bowl and add the cold heavy cream to it. Beat the cream at high speed with the help of clean beaters. Keep beating for 2 to 3 minutes until stiff peaks form.

  
• 8

  Gently mix the whipped and the strawberry cream cheese in a large bowl.

  
• 9

  Take about 6 to 8 fresh and properly washed strawberries and cut them up nicely into equal pieces. Fold the pieces into the whipped-strawberry mixture.

  
• 10

  Pick your cooled graham cracker crusts and fill them with the strawberry-mixture. Smooth the tops of the graham cracker crusts with a knife or spoon and place them in refrigerator for minimum one hour or up to overnight.

  
• 11

  Right before serving, place one strawberry on the top of each cup. It is always better to make this dessert before the arrival of your guests or the start of any event.