Ingredients
Equipment
Method
Baking Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into mini muffin tins lined with paper liners.
- Bake crusts for about 8 minutes until golden brown. Let cool completely.
Preparing Filling
- In another bowl, beat cream cheese and sugar until smooth. Mix in vanilla extract.
- Spoon or pipe the cheesecake filling into cooled crusts and level off.
- Top each bite with a slice of fresh strawberry and a dollop of whipped cream.
- Refrigerate for at least 1 hour before serving.
Nutrition
Notes
Customization options include using flavored cream cheese or different fruit toppings. Store in an airtight container for up to five days.
