Mini Strawberry Cheesecakes

My new recipe for you this week is a dessert.

I love mini desserts, and these strawberry cheesecakes are amazing!

A couple of weeks ago I was in the mood to bake something new.

It was a Monday, and that night we would be having our weekly Family Home Evening, so I had an excuse to make a dessert :)

(If you are unfamiliar with Family Home Evening, you can learn more about it here)

I had found a recipe on Pinterest I wanted to try, but I didn't have a couple of the ingredients, so I decided to just get the basics of a cheesecake and then make my own version.

This is what I came up with. 

I was pretty proud of myself, because these turned out so good!

Ingredients

Crust:

1  1/2 c. Graham crackers, crushed (about 9 crackers)

3 Tbsp brown sugar

1 1/2 tsp. vanilla extract

5 Tbsp butter, melted

Cheesecake:

12 oz cream cheese (make sure it's the Philadelphia brand, I’ve tried other brands and they had more of a bitter taste)
1 egg

3 Tbsp sour cream

4 Tbsp strawberry syrup (I used Nesquik)

1/2 c. brown sugar

1 1/2 tsp vanilla extract

2 Tbsp cornstarch

Directions
(Makes about 15 mini cheesecakes, depending on how thick you make your crust)

Preheat oven to 325 and lightly grease muffin tin, or place cupcake liners in the tin. (I've done it both ways).

Mix together the crust ingredients and then press into the bottom of the muffin tin.

 Beat the cream cheese on medium for about 2 minutes.

Add the vanilla, sour cream, and strawberry syrup. Mix well.

Add the egg, and beat until combined, then add the sugar and cornstarch.

Pour into muffin tins over the crust.

 Bake for about 15 minutes (until completely cooked through, you want the middle to be firm and not jiggle)

Let the cheesecakes cool completely, you can even refrigerate them for a while. When you are ready to enjoy just top them with some fresh strawberries. 

That's it!

After refrigerating the leftovers over night, these tasted just as amazing the next day as well :)