Mini Strawberry-Stuffed Cheesecakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lauren Haslett
The only way to make rich, creamy homemade cheesecakes even better? Stuff them with fresh strawberries!
Ingredients
- 6 graham crackers, broken into pieces
- 4 tbsp. unsalted butter, melted
- 2 packages (8 ounces each) cream cheese
- 3/4 c. granulated sugar
- 2 tbsp. all-purpose flour
- 1 1/2 tsp. vanilla extract
- 2 large eggs
- 1/4 c. milk
- 8 small strawberries, rinsed, green tops removed
Instructions
- Preheat oven to 325 degrees F. Make the crust by pulsing graham cracker pieces and melted butter together in a food processor until finely ground and well combined. Set aside.
- Put cream cheese and sugar in the bowl of a stand mixer. Beat with a paddle attachment until light and fluffy, about 3-4 minutes.
- Beat in flour and vanilla until incorporated. Mix in eggs one at a time, then beat in milk.
- Fill a muffin tin with cupcake liners or spray with nonstick cooking spray. Press crust mixture into bottoms of liners, then place a strawberry (halved if large) on each crust, cut side down. Fill liners three-quarters of the way up with cheesecake batter, covering berries.
- Bake at 325 degrees F for about 35 minutes, or until cheesecakes are set. Let cool at least 15 minutes before removing from muffin tins.
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