Aren’t these cute, just look at them?
They are adorable tiny cheesecake cups with mouthwatering strawberry flavors. They’re little enough that you can have a few of them without feeling bad, but they also work to sate your need for dessert, which you can certainly indulge in.
Its excellent for individuals who want to ensure they get the best cheesecake flavor possible, but also a beautiful, sweet touch of the strawberry cheesecake that truly makes this recipe as good as it is. The beauty of this is that the small strawberry on top really does lend a nice touch to it.
Little, bite-sized sweets called mini strawberry cheesecake bites are constructed with a graham cracker crust, a creamy cheesecake filling, and fresh strawberries on top. Crushed Graham Crackers, melted Butter, and a Little Bit of Sugar are combined to make the Graham Cracker Crust. In a tiny muffin pan, the crust is first pressed into the bottom, and the cheesecake filling is then added on top.
Ingredients :
2 8oz pkgs of cream cheese (softened to Room Temp)
3/4 cup of Sugar
3 (large) eggs
1 tsp Vanilla Extract
1 tbsp lemon juice (freshly squeezed, if you can!)
Dash or 2 of lemon zest (optional)
Mini Nilla Wafers (REGULAR! none of that Low Fat shit..)
1 can pie filling of your choice (Strawberry is always a win
Steps
The first thing you do is you need to take a cupcake pan and then fill it with some liners, and then, put the little mini wafers in there, with the side that’s mounded upwards.
Take all of the ingredients for the filling and put it together. This includes the sugar, the cream cheese, whatever extract you decide to choose, the lemon juice, the eggs, and the lemon zest if you’re looking to add a lemony texture to this.
Take the blender and cream everything within this using a mixture that’s electric until everything is super smooth, almost like silk.
Take the cupcake liners and the fill this to about ¾ full of the filling. Don’t worry that it will be a little bit low, they actually do a major puff-up when they get cooked, and they do die down with a little dip within the middle, so don’t be afraid if it seems like it’s a bit wrong.
Put these in the oven, and then bake this at 350 for about 18-20 minutes, or until it’s fully cooked.
From there, let them sit to cool before you decide to put the filling in. this is something that can be sped up if you put it in the fridge. Do not put them in the freezer as they are fragile and a little brittle, so they might break.
From there, take the contents for the filling, and then, use a bowl, combine all of this together until it’s completely smoothed out.
Drizzle a little helping of the filling on top of each of the cheesecake cups.
Take them and put them back into the fridge once more. let this sit to chill for about another hour, or until you pull it out, jiggle it a bit, and there’s barely any jiggle. There you have it, you have the perfect cupcake treats that’ll really send your tastebuds soaring to the next level.