Mini-strawberry cheesecake

Ingredients:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 5 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 cup fresh strawberries, chopped
• 1/4 cup strawberry preserves

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter. Mix until well combined.
3. Line a muffin tin with paper liners. Add 1 tbsp of the graham cracker mixture to each liner and press down firmly to form the crust.
4. In another mixing bowl, beat cream cheese, 1 cup sugar, and vanilla extract until light and fluffy.
5. Add in eggs one at a time, beating well after each addition.
6. Stir in chopped strawberries and strawberry preserves.
7. Spoon about 1/4 cup of the cheesecake mixture into each muffin liner.
8. Bake for 20-25 minutes or until the cheesecakes are set and lightly golden on top.
9. Remove from the oven and let cool completely.
10. Refrigerate for at least 2 hours before serving.
11. Top with fresh sliced strawberries before serving, if desired.

Verdict:

These mini-strawberry cheesecakes are a delicious dessert option! The graham cracker crust pairs perfectly with the creamy and fruity cheesecake filling. They are easy to make and are perfect for entertaining or a sweet treat after dinner.

Serving suggestions:

• Add a dollop of whipped cream on top of each cheesecake before serving.
• Serve with a side of fresh strawberries or strawberry sauce.
• Pair with a cold glass of milk or a hot cup of coffee.