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Quick and Delicious Mini Strawberry Cheesecake Bites How-to

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Ingredients
 

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.