Servings: 24 mini strawberry cheesecakes Ingredients for Strawberry Cheesecakes: 1 1/2 cups graham cracker crumbs, from 12 whole crackers 6 Tbsp unsalted butter, melted 16 oz Cream Cheese, from two 8 oz packages, softened 3 large eggs, room temperature 14 oz sweetened condensed milk, room temperature Ingredients for Toppings: 1 cup heavy whipping cream, chilled 1/2 tsp vanilla extract 1 Tbsp granulated sugar 12 strawberries, halved
Preheat Oven to 350˚F. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs.
Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). Press crumbs into base with fingers or a small spoon.
To make the filling: In the bowl of a stand mixer fitted with whisk, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 min or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 min), scraping down the bowl as needed.
Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins or until set with a very slight jiggle in the center.
Slight cracking is normal but if deep cracking occurs, they are over-baking. Remove from oven and let cool to room temperature in pans then refrigerate until chilled.