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Strawberry Cheesecakes
Whole food strawberry cheesecakes that are perfect for a summer dessert.
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
bars
Calories
184
kcal
Author
Kristine Underwood
Ingredients
For the strawberry sauce:
▢
1
cup
frozen strawberries
▢
2
TBS
maple syrup or honey
▢
3
TBS
water
For the crust (optional):
▢
1
cup
whole wheat graham cracker crumbs
▢
1
TBS
meted butter
▢
1
tsp
maple syrup
For the cheesecake filling:
▢
1
8 ounce package of cream cheese, softened
▢
4
TBS
sour cream
▢
1/2
cup
maple sugar
▢
1
egg
▢
1
tsp
vanilla
▢
1
TBS
white whole wheat flour
US Customary
-
Metric
Instructions
Preheat oven to 325 degrees.
For the sauce:
In a small saucepan over medium heat, cook berries, syrup, and water until berries are soft and falling apart.
Puree with immersion blender until smooth.
Pour into an airtight jar and cool completely.
For the crust (if using):
In a small microwave safe bowl, melt better.
Stir in graham cracker crumbs and maple syrup and mix well.
Spoon crumbs into lined muffin cups and press into the bottom.
Bake crusts for 5 minutes.
For the filling:
In a medium bowl, mix cream cheese, sour cream, flour, and maple sugar.
Add egg and vanilla and mix until smooth.
Carefully spoon mixture over pre-baked graham cracker crusts, filling 2/3 full.
Once all of the cups are filled evenly, using a spoon drop 3-4 drops of strawberry sauce on the top of each cheesecake.
With a toothpick, gently swirl the strawberry sauce into the cream cheese mixture.
Bake for 18-20 minutes, rotating halfway through.
Cool on a wire rack.
Nutrition
Serving:
1
bar
|
Calories:
184
kcal
|
Carbohydrates:
30
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.1
g
|
Cholesterol:
31
mg
|
Sodium:
292
mg
|
Potassium:
194
mg
|
Fiber:
1
g
|
Sugar:
21
g
|
Vitamin A:
128
IU
|
Vitamin C:
11
mg
|
Calcium:
140
mg
|
Iron:
1
mg