Mini Strawberry Vanilla Cheesecakes

I just ordered a new mini cheesecake pan and of course I had to take it for a test run. This is one of easiest recipes for cheese cake. Only 4 ingredients for the filling and no water bath needed for the bake! You can use a regular mini muffin tin for this recipe just make sure to put liners in to pull the cheese cakes out after cooking!

Ingredients (24 miniature cheesecakes)

1 1/2 cups Graham cracker crumbs

6 tbsp melted butter

2 cups softened cream cheese

3 eggs

1 3/4 cups sweetened condensed milk

1 tsp vanilla extract

Topping

1 lbs of strawberries

2/3 cup Granulated sugar

1 tbsp lemon juice

1. Preheat oven to 350°

2. Mix Graham cracker crumbs and melted butter in a small bowl until all crumbs are moist.

3. Evenly distribute mixture into mini cheese cake tin/ mini muffin tin

4. Using an electric mixer, whip cream cheese and egg together on high until creamy

5. Add in vanilla and condensed milk, whip on low for 2 minutes until combined, scrape down sides of bowl to make sure all filling is combined

6. Add approximately 2 tbsp of filling to each tin until 3/4 full

7. Place tray in oven for 10-13 minutes until center is slightly jiggly. If cheese cakes have deep cracks they have cooked too long.

8. Let cool before removing from tray.

9. Remove tops from strawberries and rough cut into chunks.

10. Add strawberry, sugar and lemon juice to a large pan (no need for water, thebstrawberries will juice enough)

11. Cook over medium heat until at a light simmer then reduce to low. Reduce for 20 minutes.

12. Top cooled cheesecakes with strawberry and whipped cream and enjoy.

These treats can be refrigerated for up to 3 days after cooking in an air tight container.