Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs (or digestive biscuits)
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the Topping:
- 1 cup fresh strawberries, sliced
- 1/4 cup strawberry jam
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand.
- Spoon 1 tablespoon into each liner, pressing it down firmly to form a compact base.
- Bake for 5 minutes, then let cool.
Make the Cheesecake Filling
- In a bowl, beat softened cream cheese until smooth.
- Add sugar and vanilla extract; mix until combined.
- Beat in eggs one at a time.
- Spoon filling over the cooled crust, filling liners 3/4 full.
Bake the Cheesecakes
- Bake for 18-20 minutes until the centers are set but slightly jiggly.
- Turn off the oven, leaving cheesecakes inside for 10 minutes.
- Cool on a wire rack, then refrigerate for at least 2 hours.
Add the Strawberry Topping
- Heat strawberry jam in a saucepan until slightly runny.
- Spoon jam over cheesecakes and top with fresh strawberry slices.
- Chill for another 15 minutes before serving.
Notes
- Soften cream cheese to room temperature for a smooth filling.
- Bake the crust before adding the filling to prevent sogginess.
- For a chocolate twist, drizzle melted chocolate on top before serving.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg