Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Strawberry Topping:
- 1/2 cup strawberry jam or preserves
- Fresh strawberries, sliced for garnish
Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to 325°F (165°C). Line a mini muffin tin with mini paper liners or lightly grease the tin.
- Make the Crust:
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Place about a teaspoon of the mixture into each mini muffin cup. Press down firmly to form a crust at the bottom. Bake for 5 minutes, then remove from the oven and let cool.
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add the egg and vanilla extract, and beat until well combined. Fold in the sour cream.
- Fill and Bake:
- Spoon the cheesecake filling over the crusts in the mini muffin tin, filling each one about 3/4 full. Bake for about 15-20 minutes, or until the filling is set. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 1 hour.
- Add Strawberry Topping:
- Once chilled, spoon a small amount of strawberry jam or preserves on top of each cheesecake. Garnish each bite with a slice of fresh strawberry.
- Serve:
- Serve the mini strawberry cheesecake bites chilled. They can be stored in an airtight container in the refrigerator for up to 3 days.