I LOVE CHEESECAKE!
If I had to choose one dessert to only eat for the rest of my life, cheesecake would be it!
Cheesecake usually takes a long time to make, from the baking to cooling; it can sometimes be a 24-hour process before you can even take your first bite. So, with that in mind, I wanted to make a quick cheesecake that I can enjoy on the same day and in under two hours!! These mini cheesecakes are the perfect little bite for parties, last minute dessert options, or if you're like me, a quick sweet tooth fix!
1 cup of graham cracker crumbs
3 tablespoons unsalted butter, melted
1 package of cream cheese, softened (8 oz.)
1/3 cup of sugar
1 egg, room temperature
1 tsp. of almond extract
3-4 large strawberries
Small bunch of mint leaves
Preheat oven to 350 degrees. Butter and line 12 muffin cup pan.
In a food processor, mix graham crackers (about 1 sleeve) into crumbs. Or in a zip-topped bag, smash the graham crackers until fine crumbs.
Transfer crumbs into a bowl, pour melted butter and stir to combine.
With a spoon, scoop the graham crackers into the buttered lined cups.
Use a flat rounded surface like a shot glass, gently press the graham crackers into an even layer.
In another bowl, beat the softened cream cheese, sugar and almond extract. Then add the egg, and beat until the mixture is smooth.
Pour mixture into muffin cup pan.
Bake for 15 mins or until they are set.
Allow to cool. Transfer each cup to a wire rack to allow them to come to room temperature before placing them in the fridge.
Refrigerate for at least 1 hour.
In the meantime, cut a few strawberries into small pieces and tear up a few leaves of mint.
Combine both in a small bowl and allow them to set , so the strawberries macerate with the mint.
Top the cheesecakes with this sauce and enjoy!