Dessert: Mini Strawberry-Stuffed Cheesecakes

Recipe by Lauren Haslett The only way to make rich, creamy homemade cheesecakes even better? Stuff them with fresh strawberries!

Ingredients

6 graham crackers, broken into pieces
4 tbsp. unsalted butter, melted
2 packages (8 ounces each) cream cheese
3/4 c. granulated sugar
2 tbsp. all-purpose flour
1 1/2 tsp. vanilla extract
2 large eggs
1/4 c. milk
8 small strawberries, rinsed, green tops removed

Instructions

Preheat oven to 325 degrees F. Make the crust by pulsing graham cracker pieces and melted butter together in a food processor until finely ground and well combined. Set aside.
Put cream cheese and sugar in the bowl of a stand mixer. Beat with a paddle attachment until light and fluffy, about 3-4 minutes.
Beat in flour and vanilla until incorporated. Mix in eggs one at a time, then beat in milk.
Fill a muffin tin with cupcake liners or spray with nonstick cooking spray. Press crust mixture into bottoms of liners, then place a strawberry (halved if large) on each crust, cut side down. Fill liners three-quarters of the way up with cheesecake batter, covering berries.
Bake at 325 degrees F for about 35 minutes, or until cheesecakes are set. Let cool at least 15 minutes before removing from muffin tins.

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