These are mini cheesecake bites with a graham cracker crust and a creamy cheesecake center, topped with fresh strawberries. They’re easy to make and perfect for when you want something simple but still feel a little special.

Ingredients (makes about 12 bites)

Crust
1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar

Cheesecake Filling
8 oz cream cheese, softened
⅓ cup granulated sugar
1 egg
1 teaspoon vanilla extract

Topping
Fresh strawberries, sliced

Instructions

Preheat your oven to 325°F and line a muffin pan with cupcake liners.

In a small bowl, mix together the graham cracker crumbs, melted butter, and sugar until combined.

Scoop about 1 tablespoon of the mixture into each liner and press it down firmly to form the crust.

In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla and mix until fully combined.

Spoon the cheesecake filling over the crusts, filling each about ¾ full.

Bake for 16 to 18 minutes, until the centers are set.

Let them cool at room temperature, then transfer to the fridge and chill for at least 2 hours.

Top with fresh strawberries right before serving.

TIPS

Make sure the cream cheese is fully softened so the filling comes out smooth.

Chilling is important so they set properly.

You can add a little strawberry glaze or jam on top if you want them a bit sweeter.