Strawberry Crunch Cheesecake Cups

Indulge in these delightful Strawberry Crunch Cheesecake Cups that are sure to satisfy your sweet tooth!

Ingredients:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1/4 cup melted butter
• 1 package cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup diced strawberries
• 1/2 cup whipped cream
• 1/4 cup crushed graham crackers

Instructions:

• 1. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of cupcake liners.
• 2. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in diced strawberries.
• 3. Spoon cream cheese mixture on top of graham cracker crust.
• 4. Refrigerate for 2 hours.
• 5. Before serving, top with whipped cream and crushed graham crackers.

Popular questions:

• Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, just make sure to thaw and drain them before folding into the cream cheese mixture.

• Can I substitute the graham cracker crumbs with another type of cookie?

Yes, you can use other cookie crumbs like vanilla wafers or even chocolate cookies for a different flavor.

• Can I use low-fat cream cheese for this recipe?

Yes, you can use low-fat cream cheese, but the texture and flavor may be slightly different.

Helpful tips:

• 1. Chill the cream cheese mixture for a firmer cheesecake texture.
• 2. Add a sprinkle of cinnamon or nutmeg to the graham cracker crust for extra flavor.
• 3. Top with fresh mint leaves or additional diced strawberries for a garnish.

Expert Secrets:

• 1. Allow the cream cheese to come to room temperature for smoother blending.
• 2. Use a piping bag to neatly fill the cupcake liners with the cream cheese mixture.