Description
Miniature cheesecakes that are creamy and glossy, topped with a strawberry glaze and a graham cracker crust, perfect for desserts or parties.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 cup fresh strawberries, pureed
- 2 tbsp strawberry jam
- 1 tbsp cornstarch
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter; press into the bottom of each liner to form the crust.
- In another bowl, beat cream cheese and sugar until smooth; add egg and vanilla extract, mixing well.
- Pour the cream cheese mixture over the crust in each liner.
- Bake for 15-20 minutes or until set; let cool completely.
- For the glaze, combine strawberry puree, jam, and cornstarch in a saucepan; cook over medium heat until thickened.
- Top each cheesecake bite with the strawberry glaze and refrigerate for at least 1 hour before serving.
Notes
Ensure cream cheese is at room temperature for a smooth texture. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 9g
- Carbohydrates: 15g
- Protein: 3g