Description
Delicious mini cheesecakes with a crunchy cookie crust and a fresh strawberry topping.
Ingredients
Scale
- 1 1/2 cups crushed Maria cookies
- 5 tablespoons melted butter
- 400 g cream cheese (at room temperature)
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 1/2 cups chopped fresh strawberries
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water (optional for thickening)
Instructions
- Mix the crushed cookies with the melted butter. Place a spoonful in each cupcake liner. Press firmly to form the crust. Refrigerate while you prepare the filling.
- Beat the cream cheese until smooth. Add the sugar and vanilla. Incorporate the eggs one at a time. Add the sour cream or yogurt and mix until creamy. Pour over the cookie crust (fill the cupcake liners ¾ full).
- Bake at 160°C (325°F) for 18–22 minutes. They should be firm but slightly wobbly in the center. Let cool completely, then refrigerate for at least 3 hours.
- Cook the strawberries with sugar and lemon juice over medium heat for 5–7 minutes. If you want it thicker, stir in the dissolved cornstarch.
Notes
- Chill the cheesecakes for a better texture.
- Adjust sugar according to taste.
- Use cupcake liners for easier serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg