Mini Strawberry Cheesecakes

How it's made!

• Preheat your oven to 160°C and line a muffin tin with paper liners.
• In a mixing bowl, combine the graham cracker crumbs, 4 tablespoons of granulated sugar, and melted butter.
• Stir until well combined and spoon the mixture into the bottom of each paper liner, pressing down to form a crust.
• In a blender or food processor, puree the fresh strawberries and 2 tablespoons of granulated sugar to make the strawberry sauce.
• Set the strawberry sauce aside.
• In a mixing bowl, beat the softened Baladna cream cheese until smooth.
• Gradually add the Baladna milk to the cream cheese, whisking until well combined.
• Add the Baladna strawberry yogurt to the cream cheese mixture and whisk until smooth.
•  In a separate mixing bowl, whip the Baladna whipping cream until stiff peaks form.
• Gently fold the whipped cream into the strawberry yogurt mixture until well combined.
• Spoon the strawberry cheesecake mixture over the graham cracker crust in each paper liner, filling them about 3/4 of the way full.
• Drizzle the strawberry sauce over the top of the cheesecake mixture.
• Bake the mini cheesecakes in the preheated oven for 20-25 minutes or until the edges are slightly golden and the centers are set.
• Allow the mini cheesecakes to cool in the muffin tin for 10-15 minutes before removing them to a wire rack to cool completely.
• Chill the mini cheesecakes in the refrigerator for at least 2 hours or until completely chilled and set.
• Serve the mini cheesecakes chilled, topped with additional strawberry sauce and fresh strawberries if desired.