How To Make Mini Cheesecakes | My Daughter is in the kitchen

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and higher in protein.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

Place graham crackers into a ziplock bag and smash them with a rolling pin until desired consistency is reached.

Mix softened cream cheese until creamy.

Add sugar and mix until well blended.

Add one egg at a time, mixing after each addition.

Add 1 teaspoon of vanilla extract.

For the graham cracker crust, combine graham cracker crumbs with butter and sugar (sugar is optional).

Start with about 1/4 cup of sugar and adjust to taste, adding more butter or sugar if needed.

Place cupcake liners in a muffin tin and press the graham cracker mixture into the bottoms of the liners.

Preheat the oven to 350°F (175°C).

Bake for 12 to 15 minutes until set.

Prepare the strawberry topping by placing strawberries in a pot with about 1/2 cup of sugar and a little water.

Heat on low and mix until combined, allowing the strawberries to simmer.

If desired, add cornstarch to thicken the syrup, but this is optional.

Simmer until desired consistency is reached, then remove from heat.

Let the mini cheesecakes cool for 25 to 30 minutes after baking.

Remove the wrappers from the cheesecakes and top with strawberry syrup or fresh strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens