Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- Optional: Whipped cream and extra fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
- Press the crumb mixture firmly into the bottom of each cupcake liner.
- Bake the crust for 5–7 minutes until golden and let cool.
- In a mixing bowl, beat together cream cheese, sugar, and vanilla until smooth.
- Gently fold in chopped strawberries.
- Spoon the mixture over the cooled crusts, filling each just to the top.
- Bake for 12–15 minutes until set but slightly jiggly in the center.
- Cool for 10 minutes, then chill in the fridge for at least 2 hours.
- Garnish with whipped cream and additional strawberries before serving.
Notes
Use room temperature ingredients for a smoother filling and avoid overmixing when folding in strawberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian