Mini Strawberry Love Cheesecakes (Print Version)
# Ingredients:
→ Base
01 -
1 cup crushed graham crackers
02 -
3 tablespoons white sugar
03 -
3 tablespoons melted butter, unsalted
→ Creamy Center
04 -
16 ounces softened cream cheese
05 -
1/3 cup white sugar
06 -
2 eggs at room temp
07 -
1 teaspoon vanilla flavoring
08 -
1/3 cup room temp sour cream
→ Berry Topping
09 -
16 ounces sliced fresh strawberries with tops cut off
10 -
1/3 cup white sugar
11 -
2 teaspoons squeezed lemon juice
# Instructions:
01 -
Put paper liners in your muffin tin. Stir together crushed crackers, sugar and melted butter. Push mixture down into liners. Pop in 325°F oven for 5-6 mins.
02 -
Whip cream cheese till fluffy. Add in sugar, vanilla and sour cream. Drop in eggs one by one on low setting.
03 -
Spoon filling into each prepared base. Stick in 325°F oven for 17-20 mins until they don't jiggle. Let cool for an hour, then stick in fridge 3-4 hours.
04 -
Simmer strawberries, sugar and lemon juice on medium burner until it gets thick (about 5-8 mins). Let it cool all the way down.
05 -
Drop a spoonful of cooled strawberry mix on each cold mini cheesecake right before you serve them.
# Notes:
01 -
Warm up cold stuff before mixing for best results
02 -
Push down crust really good so it stays together
03 -
Let topping get thick like jam so it won't drip