Strawberry Cheesecake Bites

Creamy mini cheesecakes topped with a luscious strawberry compote, a decadent yet bite-sized dessert to conclude your berrylicious meal.

Easy 45 min 280 cal

1. Preheat the oven to 325°F (160°C) and line a mini muffin tin with paper liners. 2. In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the egg and mix until combined. 3. Place a teaspoon of graham cracker crumbs into each muffin cup, then top with the cream cheese mixture. 4. Bake for 12-15 minutes until set. Let cool. 5. In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens. 6. Top each mini cheesecake with a spoonful of the strawberry compote. 7. Chill in the fridge for at least 1 hour before serving.


For the Cheesecake: - 4 oz cream cheese, softened - 1/4 cup sugar - 1/2 tsp vanilla extract - 1 egg - 1/4 cup graham cracker crumbs For the Strawberry Compote: - 1 cup fresh strawberries, chopped - 2 tbsp sugar - 1/2 tbsp lemon juice

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