TASTEful Recipe: Graham Cracker Mini-Cheesecakes with Strawberries

TASTEful Recipe: Graham Cracker Mini-Cheesecakes with Strawberries

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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

These mini-cheesecakes are perfect for entertaining. I love the fact that you can make them ahead of time and just bring them out when you’re ready. You can substitute the strawberries topping with your favorite fruit topping or chocolate sauce.


Graham Cracker Mini-Cheesecakes with Strawberries

10 graham crackers (about 1 1/2 cups)
1 tablespoon sugar
6 tablespoons butter, melted

16 ounces  cream cheese, softened
1/2  cup  sour cream, light
3/4  cup  sugar
2 eggs
2 teaspoons  vanilla extract
1/4  cup  evaporated milk

1 pint strawberries, sliced
1/4 cup sugar in the raw

In a large bowl, sprinkle strawberries with the sugar and gently mix. Store in the refrigerator until ready to use.0208GIBBERMAN.gif

Preheat oven to 300 degrees. Set aside a silicone mini-muffin tray, placed on a perforated baking sheet for stability and set aside.

In a food processor, pulse the graham crackers with one tablespoon of sugar until pulverized and crumbled. With the food processor running, drizzle in melted butter until crumbs are moistened. Place one tablespoon of cracker mixture into each mini-muffin cup.  Squeeze down with the back of a wooden spoon (or other tool). Bake in the oven for seven minutes. Remove from oven and set aside. Change oven temperature to 325 degrees.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, whisk together vanilla, eggs and evaporated milk. With the mixer on medium, slowly pour the liquid mixture into the cream cheese mixture. When half is incorporated, stop and scrape the bowl, continue adding the mixture until all is incorporated. 

Fill each mini-muffin cup with about two tablespoons of mixture. Bake in the oven for 20 – 25 minutes. Let cool, and place the refrigerator for about six hours or overnight.

To serve: Pop out each mini-cheesecake and drizzle with strawberries.


Photo: iStockphoto.com