Description
These Strawberry Crumble Mini Cheesecakes are sure to be a crowd pleaser!
Ingredients
Crust:
- 1 1/3 cup graham cracker crumbs
- 1/4 tsp cinnamon
- 2 1/2 TBSP sugar
- 6 TBSP melted butter
Crumb Topping:
- 1/2 cup flour
- 1/4 cup quick oats
- 1/4 cup light brown sugar + 2 TBSP
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 cup cubed butter
Cheesecake Filling:
- 2 – 8oz cream cheese softened
- 2/3 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 1 1/2 tsp vanilla
Strawberries:
- 1 tsp sugar
- 2 tsp flour
- 1 TBSP fresh lemon juice
- 1 cup chopped fresh strawberries
Instructions
- Preheat oven to 350 degrees, Line 16 muffin cups with liners
- In mixing bowl add graham cracker crumbs, cinnamon, melted butter, and sugar and mix until combined
- Add mixture to bottom of each muffin cup pressing down firmly to cover the bottom of each muffin liner.
- Bake for 5 minutes
- In the meantime in small bowl, combine berry ingredients, toss gently to combine, set aside for later
- In medium bowl, combine all ingredients for crumble topping
- Cut the butter in with a pastry blender until mixture is coarse (set aside)
- In mixer beat cream cheese with sugar just until smooth
- Beat in eggs, then blend in sour cream and vanilla
- Once combined, pour on top of graham cracker crusts and fill to about 2/3 full
- Place strawberry mixture over top of cheesecake filling, finish by sprinkling crumble toping over each cake
- Bake at 350 for 25-30 minutes or until crumble is a light golden brown
- Cool for 30 minutes then refrigerate for 4 hours or overnight