Strawberry Crunch Cheesecake Cups

Ingredients

For the Crust:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/4 cup melted butter

For the Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 1/2 cup sour cream

For the Strawberry Crunch Topping:
– 1 cup crushed strawberries (fresh or frozen, thawed and drained)
– 1/2 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1 cup granola (store-bought or homemade)

Instructions

1. **Prepare the Crust**:
– In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
– Spoon about 1-2 tablespoons of the crumb mixture into the bottom of each serving cup, pressing down lightly to form the crust layer.

2. **Make the Cheesecake Filling**:
– In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, mixing until well combined.
– In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, followed by the sour cream until fully combined.
– Spoon or pipe the cheesecake filling on top of the crust in each cup, smoothing the tops.

3. **Prepare the Strawberry Crunch Topping**:
– In a medium bowl, mix the crushed strawberries with sugar and vanilla extract. Stir until the sugar is dissolved.
– Gently fold in the granola until well combined.

4. **Assemble the Cups**:
– Spoon or dollop the strawberry crunch topping over the cheesecake filling in each cup.

5. **Chill and Serve**:
– Refrigerate the cheesecake cups for at least 2 hours to allow them to set and the flavors to meld.
– Serve chilled and enjoy!

Enjoy!