Mini Cheesecakes

Mini Lemon Cheesecakes with Strawberry Topping

Ingredients

  • Crust:
    Graham cracker crumbs-1-1/4 cups
    Unsalted, softened butter-1/4 cup

  • Filling:
    Cream Cheese, softened-16oz
    Granulated Sugar-1/2 cup
    Eggs-2
    Zest and juice of one fat lemon
    2 tsp of vanilla extract

  • Topping:
    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

Mini Lemon Cheesecakes with Strawberry Topping