INGREDIENTS:
For the Crust:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup melted butter
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
1/2 cup sour cream
For the Strawberry Crunch Topping:
1 cup crushed strawberries (fresh or frozen, thawed and drained)
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup granola (store-bought or homemade)
Directions:
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Spoon about 1-2 tablespoons of the crumb mixture into the bottom of each serving cup, pressing down lightly to form the crust layer.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, followed by the sour cream until fully combined.
Spoon or pipe the cheesecake filling on top of the crust in each cup, smoothing the tops.
Prepare the Strawberry Crunch Topping:
In a medium bowl, mix the crushed strawberries with sugar and vanilla extract. Stir until the sugar is dissolved.
Gently fold in the granola until well combined.
Assemble the Cups:
Spoon or dollop the strawberry crunch topping over the cheesecake filling in each cup.
Chill and Serve:
Refrigerate the cheesecake cups for at least 2 hours to allow them to set and the flavors to meld.
Serve chilled and enjoy!
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes | Servings: 6-8 cups | Calories: Approximately 300 kcal per serving