Mini Strawberry Cheesecakes

Makes 10 (I made 11, but I think it’s cuz I skimped on 1)

(recipe adapted from this one)

For the crust:

For the filling:

Preheat oven to 375 degrees. Line 10 standard muffin cups with cupcake liners. In a food processor, pulse together the graham crackers and granulated sugar. Now add the salt & butter and pulse until combined. Divide crumb mixture among cupcake liners, firmly pressing into bottoms and up the sides. Baked until crusts are browned and fragrant, about 10-12 minutes. Let cool completely in a pan on a wire wrack at room temperature.

In a medium bowl, using an electric mixer, beat the cream cheese on high until fluffy, about 3 minutes. Add the confectioner’s sugar, strawberry jam and vanilla extract and beat until smooth.  In another medium bowl, with clean beaters, beat the heavy cream on high until stiff peaks form, about 2 to 3 minutes. Gently fold the whipped cream into the strawberry cream cheese mixture 1/3 at a time. Then carefully fold in the cut up strawberries. Divide mixture among the cooled crusts and refrigerate until set, 1 hour or up to overnight. To serve, top with a slice of strawberry.