Mini Lemon Cheesecakes with Strawberry Topping
Ingredients
Crust:
Graham cracker crumbs-1-1/4 cups
Unsalted, softened butter-1/4 cupFilling:
Cream Cheese, softened-16oz
Granulated Sugar-1/2 cup
Eggs-2
Zest and juice of one fat lemon
2 tsp of vanilla extractTopping:
Chopped strawberries-2-1/2 cups
Strawberry Jello-Half of a 3oz packet
Sugar-1/4 cup
Cornstarch-1-1/2 Tbsp
Water-1/2 cup
Directions
- Preheat your oven to 350 degrees.
- Mix the butter and graham cracker crumbs in a food processor.
Take about a tablespoon of mixture and place it in each of the cups of the muffin tin and press it down with the back of a spoon to compact it in the bottom. - Add the cream cheese, sugar, salt, eggs, lemon and vanilla and mix until really smooth in the same food processor.
- Add the mixture evenly among the muffin cups, pop it in the oven
for about 15 to 18 minutes, allow to rest while you work on the topping. - Take a saucepan, add the water, cornstarch and sugar, bring to a boil
and cook for a couple minutes or until thickened and no longer cloudy, add the gelatin, turn the heat off and whisk it in for a minute. - Pour the mixture on the strawberries, stir all together and let it cool
for about 15 minutes. - Top the cheesecakes with the strawberry topping, then put them in the fridge for several hours.
Details
Servings
12
Prep time
20 minutes
Cooking time
20 minutes