Description
These bite-sized cheesecakes are creamy, tangy, and topped with a sweet strawberry glaze. Perfect for parties or a delightful dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 1/4 cup strawberry jam
- 1 tbsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press about 1 tablespoon of mixture into each muffin cup. Bake for 5 minutes, then cool.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla extract. Mix until just combined.
- Divide cheesecake batter among cups. Bake for 18-20 minutes until set. Cool completely, then refrigerate for at least 2 hours.
- For the topping, combine diced strawberries, strawberry jam, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until thickened. Cool slightly.
- Spoon the strawberry glaze over the chilled cheesecakes. Refrigerate for another 30 minutes before serving.
Notes
You can customize the seasonings to taste. For a thicker glaze, add a teaspoon of cornstarch mixed with water.