Ingredients
- 8 oz Cream Cheese, softened
- 1/2 cup Granulated Sugar
- 1/4 cup Sour Cream
- 1 tsp Vanilla Extract
- 1 cup Fresh Strawberries, chopped
- 1 cup Graham Crackers or Crushed Cookies
- 1/4 cup Butter, melted
Instructions
- Prepare the Crust: In a mixing bowl, crush your graham crackers or cookies until they resemble fine crumbs. Combine with melted butter, mixing until sticky. Press the mixture firmly into the bottom of a lined mini muffin tin, forming the crust.
- Make the Cheesecake Filling: In another bowl, blend softened cream cheese, sugar, sour cream, and vanilla extract until smooth and creamy.
- Add the Strawberries: Gently fold in chopped fresh strawberries into the cheesecake filling until evenly distributed.
- Fill the Cups: Spoon the cheesecake mixture into the prepared crusts, filling them nearly to the top.
- Chill: Cover the muffin tin with plastic wrap and refrigerate for at least 240 minutes or overnight.
- Prepare the Topping: Just before serving, mix more crushed cookies with melted butter. Sprinkle this over the chilled cheesecake bites for that signature crunch.
- Serve and Enjoy: Pop them out of the muffin tin, and serve them chilled.
Notes
Use room temperature cream cheese for a smooth consistency and adjust sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Southern
- Diet: Vegetarian