For Crust:
4 tbsp unsalted butter, melted
¼ cup granulated sugar
½ cup graham cracker crumbs
For Filling:
8 oz cream cheese, softened
½ cup condensed milk
½ tsp vanilla extract
2 tbsp lemon juice
6 strawberries, large, fresh, roughly 3 oz total, quartered
¼ tsp salt
½ cup strawberry sauce
Fill your muffin tin with baking cups.
Mix all the ingredients for the crust in a small bowl and then pour evenly into each muffin cup. Press each firmly to form a thick base.
In a large bowl, beat the cream cheese and salt with an electric mixer until smooth.
Add the condensed milk until the batter becomes creamy.
Add in vanilla and lemon juice. Mix until evenly combined.
Pour the batter onto the muffin cups, filling them adequately just until the top. Use an ice cream scooper to portion it out as evenly as possible, roughly 1 ounce per cup. Piping bags, spoons, or even a small pitcher can also be used, as long as it can be controlled.
Refrigerate your bites for 2 to 3 hours or until firm, preferably overnight.
The next day, top the cheesecake bites with roughly 1 tablespoon of strawberry sauce and fresh strawberries.
Enjoy your strawberry cheesecake bites!
Sugar: 34g
:
Calcium: 121mg
Calories: 418kcal
Carbohydrates: 49g
Cholesterol: 70mg
Fat: 24g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 1g
Potassium: 200mg
Protein: 5g
Saturated Fat: 14g
Sodium: 304mg
Trans Fat: 1g
Vitamin A: 816IU
Vitamin C: 14mg
