Mini Cheesecake Cups with Strawberry Sauce

Perfect for a dinner party or just to make ahead and have dessert for yourself throughout the week. They are the perfect serving size and too cute to resist.

This recipe makes 5-6 mini cheesecakes. I usually double this recipe but that is optional.

Ingredients:

Cheesecake:

• 18-20 vanilla wafers
• 1 teaspoon sugar
• 2 tablespoons butter, melted
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla extract
• 1 egg

Strawberry Sauce:

• 1/2 lb fresh strawberries, sliced
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 1 tablespoon water

Instructions:

1. Preheat oven to 350 degrees F. Spray a muffin tray with non-stick cooking spray or line with liners. Set aside.
2. Crush wafers by hand or using a food processor until you have crumbs. Add in sugar and melted butter and mix well.
3. Fill about 5-6 muffin cups evenly with 2 tablespoons of the crumb mixture. Press down with fingers or back of spoon.
4. In a medium bowl beat cream cheese, powdered sugar, lemon juice, vanilla and egg on medium speed until light and fluffy.
5. Pour cream cheese mixture into muffin cups. Fill almost all the way to the top.
6. Bake for 20 minutes or until set. Remove and allow to cool completely.
7. For the Strawberry sauce: Place Strawberries in a small saucepan, pour sugar and lemon juice on top.
8. In a small bowl whisk together cornstarch and water until cornstarch is dissolved. Pour over strawberries and stir gently. Heat over medium-high heat until sauce comes to a simmer, stirring frequently and gently.
9. Reduce heat slightly but make sure the sauce is still simmering. Cook for about 5 minutes or until sauce is thickened, stirring often.
10. Remove from heat and serve over cheesecake cups.
11. Enjoy!!