Description
These bite-sized treats feature a creamy cheesecake filling with fresh strawberries and a crunchy topping, perfect for parties or desserts.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1/2 cup whipped topping
- 1/4 cup crushed pretzels for crunch
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix graham cracker crumbs and melted butter in a bowl until combined.
- Press the mixture into mini muffin tins to form cups and bake for 5 minutes.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in chopped strawberries and whipped topping.
- Spoon the mixture into the cooled crusts and top with crushed pretzels.
- Refrigerate for at least 1 hour before serving.
Notes
For a vegan version, substitute cream cheese with a plant-based alternative and use dairy-free butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 6g
- Fat: 8g
- Carbohydrates: 10g
- Protein: 2g