MINI STRAWBERRY CHEESECAKE
MINI STRAWBERRY CHEESECAKE- NON COMPLICATED RECIPE; easy cheesecake you can make in a whim. It’s pretty, cute, creamy, soft and delicious. This is surely a hit!
WHIPPED CREAM INGREDIENTS:
For the crust:
Preheat oven to 350 F.
Add graham crackers in a processor and process in high until the graham crackers is all crashed and fine. Add in butter and sugar and process again.
Transfer to a medium sized bowl.
If you don’t have a processor, place graham cracker in a large zip loc and using a rolling pin, crush the crackers as finely as you can.
Add the butter and sugar, and mix until the Graham is coated with the butter.
Divide crust into a standard size muffin pan. I start with 1 tablespoons first, and them just keep on adding crust into the cupcake liner.
Bake crust until sides is toasted, about 10 minutes.
Remove crust from the oven and let cool.
NOW PREPARE THE CHEESECAKE BATTER:
Make sure the cheesecake is at room temperature.
Using a hand mixer, mix cream cheese is soft and free from lumps.
Add in the sugar and flour. Beat mixture until sugar is completely incorporated.
Add the rest of the ingredients. And mix.
Scoop out mixture and put into the muffin pan. Start with 2 tablespoons first and add the distribute the rest into each muffin hole.(I found that 6 tablespoons is perfect for each hole.)
Bake in a preheated 325 F oven for 18 minutes.
Remove the cheesecake out from the oven and let cool.
You can now add the toppings.
Scoop out 1 tablespoons of strawberry preserves and top it on the cheesecake frost with homemade whipped cream and decorate with slice strawberry.
HOMEMADE WHIPPED CREAM:
Beat 1 cup heavy whipping cream.
Mix until frothy. Add in the sugar in 3 intervals and mix until stiff peaks.
Bag the whipped cream and use your favorite tip.