To make these mini cheesecakes, you will need:
– 1 cup of graham cracker crumbs
– 2 tablespoons of sugar
– 3 tablespoons of melted butter
– 8 ounces of cream cheese, softened
– 1/3 cup of sugar
– 1 egg
– 1 teaspoon of vanilla extract
– 1/3 cup of strawberry preserves
– A few drops of red food coloring (optional)
Start by preheating your oven to 325°F and lining a mini muffin tin with liners or greasing with non-stick spray. In a small mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until fully combined. Then, spoon about a tablespoon of the mixture into each muffin cup and press down firmly with your fingers or a small spoon.
Next, in a large mixing bowl, beat the cream cheese and 1/3 cup of sugar until smooth and creamy. Add in the egg and vanilla extract, continuing to beat until fully incorporated. In a separate small bowl, microwave the strawberry preserves for 30 seconds to make it easier to mix. Use a fork to stir in the red food coloring (if using) until the color is consistent.
Spoon about a tablespoon of the cream cheese mixture over the graham cracker crust in each muffin cup. Then, spoon a small dollop of the strawberry preserves on top. Using a toothpick or small spoon, swirl the strawberry preserves throughout the cream cheese mixture to create a marbled effect.
Bake the mini cheesecakes for 15-18 minutes, or until the edges are starting to turn golden brown. Allow them to cool for a few minutes in the muffin tin before carefully removing and placing on a wire rack to cool completely. Before serving, top each mini cheesecake with a small dollop of whipped cream and a fresh strawberry if desired.
These mini marbled strawberry cheesecakes are perfect for parties, potlucks, or just a fun and easy to whip up on a weeknight. Plus, their individual portions make them a great way to practice portion control without sacrificing flavor. Give them a try and impress all your friends and family with your mini cheesecake-making skills!