Mini Strawberry Cheesecake: A delicious bite-sized dessert.

Guide:

1. Preparation  : Preheat the oven to 160°C (convection). Line a muffin tin with paper baking cups.
2. Prepare the base  :
   • Place the butter cookies in a freezer bag and crumble finely with a rolling pin.
   • Add the melted butter to the cookie crumbs and mix well.
   • Divide the cookie and butter mixture evenly among the muffin cups and press lightly.
3. Cheesecake Filling  :
   • Stir the cream cheese in a bowl until smooth.
   • Add the sugar, egg and vanilla extract and mix well until smooth.
   • Stir in the sour cream.
   • Spread the cheesecake filling evenly over the prepared muffin tin bottoms.
4. Cooking  :
   • Place the muffin tin in the preheated oven and bake for about 15-20 minutes until the topping is set.
   • Remove the mini cheesecakes from the oven and let them cool completely.
5. Beer Topping  :
   • Wash the strawberries, remove the stems and cut them into small pieces.
   • Mix the sliced ​​strawberries with the sugar and lemon juice in a bowl.
   • Spread the strawberry mixture over the cooled cheesecakes.
6. Serve  :
   • Chill the mini strawberry cheesecakes in the refrigerator for at least 1 hour before serving.
   • Unmold and enjoy!

Enjoy your food!