Description
These mini cheesecakes are creamy, rich, and topped with strawberry jam for a delightful dessert. Easy to prepare and perfect for impressing guests at any gathering!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 8 ounces cream cheese (softened to room temperature)
- ½ cup sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 ½ tablespoons all-purpose flour
- 6 ounces heavy cream (room temperature)
- Strawberry jam
- Fresh berries (or fruit of your choice)
Instructions
- Preheat oven to 320°F (160°C). Combine graham cracker crumbs and melted butter. Press into muffin liners in a tin.
- Beat softened cream cheese until smooth. Gradually add sugar, then eggs, mixing well.
- Stir in vanilla, lemon juice, and flour. Add heavy cream and whip until smooth.
- Scoop cream cheese mixture into crusts. Bake for about 15 minutes until slightly jiggly.
- Cool to room temperature, then refrigerate overnight.
- Top with strawberry jam and fresh berries before serving.
Notes
Make gluten-free by using gluten-free graham crackers.
Use room temperature ingredients for best results.
Store in the refrigerator for up to five days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 205
- Sugar: 9g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg