Description
Delightful miniature cheesecake treats featuring fresh and freeze-dried strawberries, wrapped in a buttery graham cracker crust.
Ingredients
- 1 cup fresh strawberries, diced
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1 cup graham cracker crumbs
- 1/2 cup butter, melted
- 1 cup cream cheese, softened
Instructions
- Combine the diced fresh strawberries, crushed freeze-dried strawberries, powdered sugar, and vanilla extract in a mixing bowl.
- Beat the cream cheese until smooth. Then, mix in the granulated sugar until well incorporated.
- Fold the whipped cream into the cream cheese mixture until it’s smooth and fluffy.
- Add the strawberry mixture to the cream cheese mixture and stir gently until everything is well combined.
- Mix together the graham cracker crumbs and melted butter until fully blended.
- Press the graham cracker mixture firmly into the bottom of mini muffin tins to create a crust.
- Spoon the strawberry cheesecake mixture over the graham cracker base, filling each muffin cup.
- Freeze for about 120 minutes. When ready to serve, let them sit at room temperature for a few minutes before popping them out.
Notes
For a lighter texture, gently fold the whipped cream to avoid over-mixing. You can also use gluten-free graham crackers to make this dish gluten-free.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American