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Instructions
1. Prep:
Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper or foil liners.
2. Make the Crust:
In a medium bowl, stir the graham cracker crumbs and sugar together. Pour in the melted butter and mix until the texture resembles wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each muffin cup. Bake for 5 minutes, then remove and set aside to cool. Leave the oven on.
3. Make the Filling:
In a large bowl, using a hand mixer or stand mixer, beat the softened cream cheese and sugar together on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Beat in the vanilla extract, then the egg, mixing on low speed just until the egg is fully incorporated. Do not overmix.
4. Assemble and Bake:
Divide the cheesecake filling evenly among the muffin cups, pouring it over the pre-baked crusts. Gently tap the pan on the counter to remove any air bubbles.
Bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes. This helps prevent cracking. Then, remove them and let them cool completely at room temperature before transferring to the refrigerator to chill for at least 2 hours, or until firm.
5. Make the Strawberry Topping:
While the cheesecakes chill, combine the strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices. Stir in the cornstarch slurry and simmer for another 1-2 minutes, until the mixture thickens. Remove from heat and let cool completely.
6. Make the Crunch Topping:
Preheat your oven to 350°F (175°C). In a small bowl, combine the flour and brown sugar. Add the diced cold butter and use your fingers or a fork to work it into the dry ingredients until coarse crumbs form. Mix in nuts if using. Spread the mixture on a small baking sheet and bake for 5-7 minutes, until golden and crisp. Let it cool completely—it will crisp up further as it cools.
7. Assemble:
Once the cheesecake bites are chilled and the toppings are cool, it’s time to assemble! Spoon a layer of strawberry topping onto each bite, then generously sprinkle with the crunchy streusel. Serve immediately.
Chef’s Notes & Tips
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Room Temperature is Key: Using softened cream cheese and a room temperature egg is the #1 secret to a smooth, lump-free filling.
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Avoid Cracks: The key is gentle mixing and a gradual cool-down. Don’t overbeat the batter after adding the egg, and always let them cool in the turned-off oven.
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Storage: Store assembled cheesecake bites in an airtight container in the refrigerator for up to 4 days. For the best texture, store the crunch topping separately and add it just before serving.
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Get Creative: Try this with raspberries, blueberries, or even a drizzle of chocolate!
Enjoy your delicious, homemade dessert masterpiece! If you make them, we’d love to see your creation—tag us in your photos!
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