Servings: 12 mini cheesecakes
Calories: 200kcal
Equipment
- muffin tin
- Mixing bowls
- Microwave-safe bowl
- Spoon
- Measuring cups
- Measuring spoons
- rubber spatula
Ingredients
Cheesecake
- 8 oz cream cheese choose full-fat for a richer texture
- 1/2 cup sugar use granulated sugar for sweetness
- 1 tsp vanilla extract high-quality vanilla adds flavor
- 1/2 cup sour cream for a smooth, tangy twist
- 1/2 cup heavy cream for a luscious mouthfeel
Crust
- 1 cup crushed graham crackers use finely crushed for a solid base
- 1/4 cup melted butter unsalted butter is ideal
Topping
- 12 strawberries fresh strawberries are vital
- 1 cup chocolate chips semi-sweet chocolate for classic taste
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Mix the crushed graham crackers and melted butter in a bowl.
- Press the graham cracker mixture into the bottom of muffin tin cups.
- Beat together the cream cheese, sugar, and vanilla extract until smooth.
- Add the sour cream and heavy cream, mixing until fully combined.
- Scoop the cream cheese mixture into the muffin cups over the crust.
- Bake for 20 minutes, then let cool.
- Melt the chocolate chips in a microwave-safe bowl.
- Dip the strawberries in the melted chocolate and place them atop the cooled cheesecakes.
- Refrigerate for at least 2 hours before serving.
Notes
Optional: Garnish with a sprinkle of crushed graham crackers for added texture.
Nutrition
Serving: 1mini cheesecake | Calories: 200kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 0.5mg
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