Description
These adorable Strawberry Mini-Cheesecakes are delicious and so fun to decorate! A layer of strawberry jam is hidden between the crust and the cheesecake, creating a surprise burst of flavor and leaving the surface clean for you to dress-up however you wish.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 5 tablespoons butter, melted and hot
Cheesecake
- 1 jar strawberry jam
- 3 packages of cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk
- 4 eggs
- 1 teaspoon vanilla
Instructions
- Set your oven to heat to 325 degrees F. Fill two muffin tins with cupcake liners and set aside. Whisk the graham cracker crumbs and sugar together, then mix in butter with a fork until moistened. Place a heaping teaspoon full into the bottom of each liner and press flat with the bottom of a small cup. Bake for 10 minutes, rotating half way through. Remove from the oven to cool and reset the oven temperature to 300 degrees F.
- While crusts are cooling, beat cream cheese until light and fluffy, about 2 minutes. Slowly beat in sweetened condensed milk, followed by the eggs, one at a time. Scrape down the sides and beat for about 2 minutes more, until smooth.
- Remove the lid of the strawberry jam jar and warm in the microwave (about 20-30 seconds) Stir and place a tablespoon of jam in each cupcake liner.
- Fill cupcake liners with cheesecake batter 1/2 inch from the top. Bake for 20 minutes, or until the outsides are puffy and the middles are still a tiny bit jiggly. Place muffin tins with mini-cheesecakes still in them, onto a wire rack to cool for about 20 minutes. Place tins into a fridge to chill for 1 hour. Remove and decorate with your choice of toppings.
Notes
To get the look of these Easter/spring themed cheesecakes:
Toast 1/2 cup shredded sweetened coconut in a 300 degree oven on a rimmed baking sheet for about 6 minutes, stirring every two minutes, until the coconut is slightly browned and golden. Remove and empty into a bowl.
Place one chocolate candy Cadbury egg in the center of each mini-cheesecake. Sprinkle toasted coconut over the top of the eggs, forming a ‘nest’ around the egg.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini-cheesecake
- Calories: 269
- Sugar: 10 g
- Sodium: 152 mg
- Fat: 14.2 g
- Saturated Fat: 8.6 g
- Carbohydrates: 31 g
- Protein: 4.6 g
- Cholesterol: 69 mg
