Mini Strawberry Crunch Cheesecake Bites
Ingredients:
For the Crust:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup sour cream
For the Strawberry Topping:
1 cup fresh strawberries, diced
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon cornstarch (optional, for thickening)
For the Crunch Topping:
1/2 cup crushed strawberry cereal (like Strawberry Crunch)
2 tablespoons melted butter
Preheat the oven to 325°F (165°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a mini muffin tin lined with paper liners.
In another bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract and egg, and mix until fully combined. Stir in the sour cream until the mixture is smooth.
Spoon the cheesecake filling into the prepared crusts.
Bake for 18-20 minutes, or until the center is set.
While the cheesecakes are cooling, prepare the strawberry topping by combining diced strawberries, sugar, lemon juice, and optional cornstarch in a saucepan. Cook over medium heat until the mixture thickens.
In a small bowl, mix the crushed strawberry cereal and melted butter to form the crunch topping.
Once the cheesecakes are cool, top with strawberry mixture and a sprinkle of the strawberry crunch topping.
Chill in the fridge for at least 2 hours before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 190 kcal per bite | Servings: 12 mini cheesecake bites
