Ingredients
Scale
- 1 ½ cups Graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 oz cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (or 1 ½ cups whipped topping)
- 1 cup fresh strawberries, diced
- 2 tablespoons strawberry jam (optional for glaze)
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir the mixture until it looks like wet sand. Line a muffin tin with paper liners. Distribute the crumb mixture evenly among the 12 liners. Press the crumbs down firmly using the back of a spoon or a small glass to create a solid base.
- In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until the mixture is completely smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the air, as this keeps the cheesecake light and fluffy.
- Spoon or pipe the cheesecake filling over the graham cracker crusts in each muffin liner. Smooth the tops with a knife or the back of a spoon. Place the diced strawberries on top of each cup. If you want a glossy look, warm up the strawberry jam and lightly brush it over the fresh berries.
- Place the muffin tin in the refrigerator for at least 2 hours, or until the filling is firm. Once set, carefully remove the cheesecake cups from the tin. Peel off the liners just before serving for the cleanest presentation. Serve cold and enjoy the creamy goodness!
- Cook Time: 20 minutes (plus 2 hours chilling time)