Fresh strawberries (whole or halved)
Instructions
Step 1: Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to 325°F (163°C).
Line a muffin tin with cupcake liners or grease it to prevent sticking.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar until smooth.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, sour cream, and heavy cream. Beat until the mixture is smooth and creamy.
Step 3: Assemble the Cheesecake Bites
Spoon the cheesecake mixture into each muffin cup, filling each cup about 3/4 full.
Gently tap the pan to release air bubbles and smooth the tops.
Step 4: Bake the Cheesecakes
Bake for 15-18 minutes, or until the cheesecakes are just set (they may still jiggle slightly in the center).
Let them cool to room temperature and then refrigerate for at least 2 hours, or overnight for best results.
Step 5: Make the Strawberry Crunch Topping
In a medium bowl, mix together the graham cracker crumbs, crushed freeze-dried strawberries, melted butter, and sugar until combined.
Once the mini cheesecakes are fully cooled and set, sprinkle the strawberry crunch topping on each one.
Step 6: Prepare the Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk if you prefer a thinner or thicker glaze.
Drizzle the glaze over each cheesecake bite.
When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!
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