For Streusel crumb topping simply whisk together all-purpose flour, sugar, dash of salt and add melted butter, then whisk with a fork until coarse crumbs are formed.
To make the cheesecake filling, simply beat cream cheese, sugar, vanilla extract, and flour. Add an egg and mix just to combine. Do not overmix the mixture.
Finally, spread about 1 ½ Tablespoons of cream cheese mixture over the crust, then spread strawberry pie filling, and top with streusel crumbs.
Place muffin tin on a baking sheet, and bake for about half an hour at 325F.
Cool for 10-20 minutes in the pan then transfer on a rack to cool completely and enjoy!
How To Store Mini Cheesecakes?
You can keep them on the counter for a day, but for longer storage, place them in an air-tight container and store in the fridge. They will stay good for a few days.
Description
Mini Strawberry Cheesecakes are made with a graham cracker crust, topped with creamy and smooth cheesecake filling, homemade strawberry pie filling, and streusel crumb topping. This easy dessert recipe is perfect for strawberry season! These are easy to make and they disappear fast.
Ingredients
Strawberry Pie Filling:
3 cups diced fresh strawberries
2 Tablespoon lemon juice
1/2 light brown sugar
2 Tablespoons cornstarch
1 teaspoon vanilla extract
Graham Cracker Crust:
1 1/4 cup graham cracker crumbs (pulsed in a food processor into fine crumbs)
1 1/2 Tablespoons sugar
1/4 cup unsalted butter-melted
Streusel Crumb Topping:
1 cup all-purpose flour
1/2 cup light brown sugar (or 1/4 cup light brown sugar + 1/4 cup granulated sugar)
Dash of salt
6 Tablespoons unsalted butter-melted
Vanilla Cheesecake Filling:
12 oz. cream, cheese-softened
6 Tablespoons sugar
1 Tablespoon flour
1 1/2 teaspoon vanilla
1 egg-slightly beaten
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Instructions
Strawberry Pie Filling:
In a heavy saucepan combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until the strawberries are bursting and juice has started to form.
In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture. Add remaining strawberries and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat and set aside to cool completely.
Preheat the oven to 325 F. Line cupcake pan with paper liners, and set aside.
Graham Cracker Crust:
In a bowl stir together graham cracker crumbs and sugar with a fork, Then, stir in melted butter, until all crumbs are evenly moistened.
Divide the mixture among prepared liners (about 1 ½ Tablespoons per each) and press firmly in the bottom, then place in the fridge.
Streusel Crumb Topping:
Stir together sugar, flour., and dash of salt Add melted butter and mix with a fork until coarse crumbs form and set aside.
Vanilla Cheesecake Filling:
Beat softened cream cheese, sugar, flour and vanilla until smooth. Add egg and mix just to combine, do not overmix! Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway (2/3 max).
Spread strawberry pie filling over vanilla cheesecake. Fill them almost all the way to the top.
Finally, top each cup with streusel crumb,gently press the crumb with your palm. Place cupcake pan onto baking sheet and bake about 30-35 minutes or until set.
Cool the cheesecakes in the pan for 20 minutes, then transfer on a rack to cool completely.
For longer storage, keep them in the fridge in an air-tight container.
Notes
if you have some leftovers of strawberry filling, transfer in the jar and store in the fridge to use it as a topping for ice cream or pancakes.
