- crackers - 1 1/2 cups (approximately 10-12 pieces)
- of granulated sugar - 3 st. spoons
- salt - 1/4 teaspoons
- unsalted butter - 6 Art. spoons
- packaging of cream cheese of room temperature - 1 piece (240 g) stuffing)
- sugar powder - 1/2 cup (filling)
- vanilla extract - 1/2 Teaspoon (stuffing)
- thick chilled cream - 3/4 Cups (filling)
- strawberry jam - 6 Art. spoons (filling)
- strawberry berries - 6-8 pieces (stuffing)
1. Preheat the oven to 190 degrees. Fill the form for muffins with paper liners. In the food processor, mix crackers and sugar. 2. Add salt and butter, stir until mixture is like wet sand. 3. Divide the mixture between the paper inserts in the mold, tightly pressing it to the bottom and edges. Bake in the oven until the crust is browned and fragrant, about 10-12 minutes. Allow to cool in the form at room temperature. 4. In a medium bowl mix the cream cheese for 3 minutes. Add sugar powder, strawberry jam, vanilla extract and beat until homogeneous. 5. In another bowl, whip the cream to a creamy consistency, about 2-3 minutes. 6. Carefully add whipped cream to the cheese mixture, 1/3 at a time. Then gently mix with the large-sliced strawberries. 7. Put the mixture on top of the cooled crusts in a mold and put in the refrigerator for 1 hour or overnight. 8. Before serving, decorate the mini cheesecake with half strawberries.
Servings: 10