Sweet Milk Mini Cheesecake Cups (Print Version)
# Ingredients:
→ Crust
01 -
1/3 cup melted butter
02 -
1 1/2 cups of crushed graham crackers (about one package)
→ Cheesecake Filling
03 -
Three 8-ounce packs of cream cheese, softened
04 -
1 can (14 ounces) sweetened condensed milk
05 -
4 big eggs
06 -
2 tsp of vanilla flavoring
07 -
1/4 tsp lemon flavoring
→ Strawberry Sauce
08 -
16 oz of strawberries
09 -
A half cup of white sugar
10 -
3 tbsp cornstarch
11 -
1/2 cup plain water
12 -
1 tbsp lemon juice
# Instructions:
01 -
Combine graham cracker crumbs with the melted butter. Spoon a tablespoon into each jar and press down to pack it tightly.
02 -
Beat the cream cheese until creamy, then mix in the condensed milk. Stir in eggs and flavorings at a low speed until the mix just comes together.
03 -
Spoon the filling into the jars, leaving a tiny bit of space at the top. Bake at 300°F for 20-25 minutes, or until the centers are just firm.
04 -
Toss the sauce ingredients into a pot. Heat to a gentle boil and squish the strawberries to the texture you like.
05 -
Let the cheesecakes cool to room temperature, then stick them in the fridge for at least an hour. Add the strawberry sauce on top before serving.
# Notes:
01 -
Easy to transport and great for gatherings
02 -
Can be prepared ahead of time and kept in the fridge
03 -
Stir the filling carefully to keep it from cracking