Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 1/2 cup caramel sauce
- 1 tablespoon lemon juice
Feel free to substitute the graham cracker crumbs with crushed digestive biscuits if you’re feeling adventurous, or add a touch of cinnamon for a spicy twist reminiscent of my abuela’s kitchen.
Instructions
- Preheat your oven to 350°F. Line a mini muffin tin with paper liners or lightly grease it.
- In a small bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. This mixture reminds me of the crumbly toppings my mother would use in her famous empanadas.
- Press about a tablespoon of the crumb mixture into the bottom of each muffin cup, creating a compact crust. Bake for 5 minutes, then let cool.
- In a large bowl, beat the cream cheese until smooth. Add in the sour cream, powdered sugar, and vanilla extract, mixing until fully incorporated. This creamy mixture should be reminiscent of the smooth flan we made for special occasions.
- Fold in the diced strawberries and lemon juice, gently combining them into the cheesecake mixture.
- Spoon the cheesecake mixture over the cooled crusts, filling each cup almost to the top.
- Drizzle caramel sauce over each bite, letting it pool and swirl across the tops.
- Chill in the refrigerator for at least 2 hours, allowing the flavors to meld and set perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International