Cheesecake. Cream cheese, sour cream and sugar is all blended together to form the creamy, fatty, sickeningly-rich goodness we call cheesecake. Yum? Mmm, yeah I guess so. If it's eaten in minute, bite-sized portions that is.
I don't often bake cheesecake for 2 reasons. One being the point stated above, and the other being that making cheesecake is a time-consuming process. I like quick and easy, yo.
But waiiiitt! Let me introduce you to this recipe.
These are skinny mini cheesecakes, meaning they aren't as rich as 'normal' cheesecake, plus they're mini and cute! Being mini and cute means they don't take long to bake, which means more time for me to scour Pinterest for recipes. Win.
These have yoghurt in them, making them lighter than your average cheesecake. And guess what? Light cheesecake tastes just as good as the full fat stuff. True story.
Mini Strawberry Cheesecakes
1 cup crushed Milk Arrowroot biscuit crumbs
¼ cup melted butter
450g cream cheese
⅔ cup sugar
1 tablespoon cornflour
½ cup seedless strawberry jam
1 teaspoon vanilla
5 drops red food colouring
300g strawberry Greek yogurt
1 cup whipped cream
15 strawberries (optional)
Preheat oven to 325 degrees. Place foil liners in cupcake pans. Combine biscuit crumbs and melted butter and press 1 tablespoon of the mixture into each liner.
Beat cream cheese with cornstarch and sugar until light and fluffy. Add strawberry jam, vanilla, and food colouring. Mix until combined. Add eggs one at a time mixing well after each addition. Mix in Greek yogurt.
Pour cheesecake mixture over crusts. Fill each liner nearly to the top. Bake for 20-22 minutes until the edges are set but the center remains wobbly.
Cool in pans for one hour. Place in the fridge and chill for at least one hour before serving. Top with the whipped cream and strawberries.