Ingredients
Crust Ingredients
- 4-5 graham crackers
- 2 tbsp unsalted butter, melted
- 1 tablespoon sugar
Cheesecake Filling
- 8 oz cream cheese, room temperature
- 1/4 cup sugar
- 1/4 cup sour cream, room temperature
- 1/2 teaspoon vanilla extract
- 1 tsp lemon juice
- 1 egg
Garnish
- Strawberries (approximately 30)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking the cheesecake bites.
- Prepare Pan: Line a mini-muffin pan with cupcake liners to create individual portions and prevent sticking.
- Cream Cheese Mixture: In a mixer, combine the cream cheese and 1/4 cup sugar, beating until smooth and creamy.
- Add Flavorings: Incorporate the lemon juice, vanilla extract, sour cream, and egg into the cream cheese mixture, mixing until just blended to maintain a smooth texture.
- Crush Graham Crackers: Place the graham crackers in a sandwich bag and crush them finely. Transfer to a small bowl.
- Make Crust: Add 1 tablespoon sugar to the crushed graham crackers and stir. Gradually add the melted butter, stirring until the mixture is sticky and holds together.
- Form Crust Base: Spoon about 2 teaspoons of the graham cracker mixture into the bottom of each cupcake liner, pressing gently to form a crust layer.
- Add Filling: Spoon the cheesecake filling mixture evenly over each crust base in the mini muffin pan.
- Bake: Bake in the preheated oven for 10 minutes. The cheesecakes are done when the edges are set but the center is still slightly soft for a creamy texture.
- Prepare Strawberry Garnish: While baking, slice the strawberries in half and cut a small “v” shape into the top of each half to create heart-shaped strawberry slices.
- Add Garnish: Immediately upon removing the cheesecakes from the oven, press one heart-shaped strawberry slice gently into the top of each cheesecake bite.
- Cool: Let the cheesecake bites cool on a wire rack for 30 minutes to set.
- Chill: Refrigerate the cheesecakes for at least 2 hours before serving to ensure they are fully set and chilled for the best flavor and texture.
Notes
- Room temperature cream cheese and sour cream ensure a smoother cheesecake filling without lumps.
- Do not overbake; the center should remain slightly soft to maintain a creamy texture.
- Use fresh, ripe strawberries for the best flavor and appearance.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- To crush graham crackers easily, place them in a sealed plastic bag and use a rolling pin or heavy object.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian