easy mini strawberry cheesecakes🍓💘

Show how much you love someone or yourself with these mouthwatering mini strawberry cheesecakes! A delicious honey graham cracker crust with a smooth filling and strawberry topping, it’s absolutely addictive. Make sure to give this recipe a try!

Crust:

- half a package of honey graham crackers

- 2 tablespoons unsalted butter, melted

- 1/4 teaspoon cinnamon powder

Cheesecake:

- 1 block of cream cheese, soften

- 7 oz of sweeten condensed milk (half a 14 oz can)

- 1 egg

- 1 teaspoon vanilla extract

- Pinch of salt

Strawberry Compote:

- 1 cup fresh strawberries

- 1/3 cup granulated sugar

- Juice of 1/2 lemon

- 1/2 teaspoon lemon zest

Directions:

1. Preheat your oven to 350°F. Using a food processor, crush up the graham crackers until fine.

2. Combine melted butter and cinnamon into the crushed graham crackers. Mix well and set aside.

3. In a mixing bowl, combine the cream cheese, condensed milk, egg, vanilla, and salt. Beat with a mixer on medium speed until smooth, no lumps should be present.

4. Line a cupcake tray. Add 1 tablespoon of the graham cracker mixture to each liner. Pat it down lightly until it’s tightly compact.

5. Add 3 tablespoons of the cheesecake mixture to each liner. Bake for 10 to 15 minutes. Make sure to watch out for any cracking, that means it is over baking.

6. In the meantime, combine strawberries, sugar, lemon juice, and lemon zest in a small pot. Bring to a boil and let it simmer for 10 minutes or until the consistency is slightly thick. Set aside and let it cool completely.

7. Once the mini cheesecakes are out of the oven, let them cool to room temperature. Then cool completely in the fridge for 2 hours or more.

8. Take out 5 minutes before serving. Top with the strawberry compote and fresh whip cream. Enjoy!

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