🍓 Strawberry Cheesecake Cups
🧁 Ingredients:
For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
For the Graham Cracker Crust Layer:
1 cup graham cracker crumbs
2 tbsp melted butter
1 tbsp sugar (optional)
For the Strawberry Sauce:
1½ cups fresh strawberries, chopped
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
For Topping:
Fresh strawberry slices
Extra graham cracker crumbs
🥣 Instructions:
Prepare the Graham Layer:
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press a layer of this mixture into the bottom of each cup.
Make the Cheesecake Filling:
Beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until creamy and fluffy. Set aside.
Cook the Strawberry Sauce:
In a saucepan, combine chopped strawberries, sugar, and lemon juice. Cook on medium heat until the strawberries break down and it becomes syrupy (5–7 mins). Add the cornstarch slurry if a thicker consistency is desired. Let it cool.
Assemble the Cups:
Layer graham cracker crust at the bottom.
Pipe or spoon in the cheesecake filling.
Drizzle with cooled strawberry sauce.
Add a bit more graham cracker crumbs.
Top with fresh strawberry slices.
Chill:
Refrigerate for at least 1–2 hours before serving for the best texture.
😋 Tips:
Add a bit of lemon zest to the cheesecake mix for a citrusy touch.
Use piping bags for cleaner layers and presentation.
For a crunchier texture, toast the graham crumbs slightly before assembling.