When people go out to eat, they often indulge by getting a little sweet treat at the end of their meal. They may not often do it at home but there is something about getting a treat at a restaurant that really puts a smile on our face. Often, it is because there is cheesecake on the menu but now, cheesecake is on the menu at home as well.
If you are somebody that craves cheesecake, then these miniature strawberry cheesecakes are going to be just enough to make your lips curl upward with a big smile. Put these on the table in front of your family and you will see smiles all around. This is an awesome treat for after a good meal or for hitting the refrigerator in the middle of the night.
Ingredients:
For the crust:
1 cup graham cracker crumbs
4 tablespoons melted butter
For the filling:
8 ounces cream cheese, softened
3 tablespoons sugar
1 pound strawberries
8 ounces heavy cream
For topping:
Sliced strawberries
Whipped cream or Cool Whip
Directions:
Mix graham cracker crumbs with melted butter and press firmly into 12 cupcake liners in a muffin tin.
Place in the fridge to set while you prepare the filling.
Using a hand mixer, beat cream cheese and sugar until creamy.
In another large bowl, whip heavy cream until stiff peaks form.
Gently fold the cream cheese mixture into the whipped cream. Place in the fridge until the next step is complete.
Puree the strawberries in a food processor, then fold the strawberry puree into your whipped cream mixture until well-blended.
Scoop mixture into the chilled cupcake liners on top of the set graham cracker crust, smoothing out the tops evenly.
Freeze for 2 hours and allow to thaw 30 minutes before serving.
Garnish cheesecakes with a dollop of whipped cream or Cool Whip and a sliced strawberry.