Ingredients
Scale
- 1 1/2 cups vanilla wafer crumbs (or graham cracker crumbs)
- 4 tablespoons melted unsalted butter
- 1 tablespoon granulated sugar
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- Whipped cream (for topping)
Instructions
- In a mixing bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar until thoroughly mixed.
- Press this crumb mixture into the bottom of a lined muffin tin, creating a firm crust.
- In another bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.
- Gently fold in the chopped strawberries into the cream cheese mixture until evenly distributed.
- Spoon the cheesecake filling over the crusts in the muffin tin, filling each one generously.
- Refrigerate for at least 2 hours or until they are set properly.
- Just before serving, top each bite with a dollop of whipped cream.
Notes
For a gluten-free option, use gluten-free graham crackers. For a vegan version, substitute with dairy-free cream cheese and coconut whipped cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg