Food/Cooking

Mini Strawberry Cheesecakes

ingredients:

for the strawberry cheesecake:
2 cups strawberries, rinsed and hulled
3 tbsp + 1/3 cup granulated sugar
2 tsp + 1 tbsp lemon juice
½ cup boiling water
1 tbsp plain gelatin
1-1/4 cups heavy cream
8 oz cream cheese
¼ tsp salt

for the graham cracker crust:
1-1/2 cup graham cracker crumbs
¼ cup packed light brown sugar
7 tbsp unsalted butter, melted

directions:

for the strawberry cheesecake:
- Combine strawberries, 3 tbsp sugar, and 2 tsp lemon juice in a blender and blend until smooth. Push mixture through a fine-mesh sieve to remove seeds. Set aside.
- Mix gelatin and 1/3 cup sugar in a bowl. Add the boiling water and stir until gelatin completely dissolves, about 5 minutes.
- In the bowl of an electric mixer fit with a whisk attachment, beat the heavy cream to form stiff peaks. Add the cream cheese, 1 tbsp lemon juice, and salt, and beat on medium-high speed until mixer is smooth and well incorporated, at least 3 minutes.
- Slowly add the gelatin mixture to the cream mixture and gently fold to blend. Add the strawberry puree and continue to slowly fold the mixture until well incorporated.

for the graham cracker crust
- Grease the bottoms and sides of a mini cheesecake pan with non-stick baking spray.
- Combine the graham cracker crumbs and sugar in a medium bowl.
- Add the melted butter and mix until well combined. Press a ~ ¼” thickness of graham cracker mixture into the bottom of each well. Use the bottom of a shot glass or small cup to flatten out each crust.
- Divide the strawberry cheesecake mixture evenly among the cheesecake wells and refrigerate for at least 2 hours before serving. Release from the mini cheesecake pan and garnish with whipped cream and a strawberry slice if desired.