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Add Remaining Ingredients: Incorporate the eggs one at a time, mixing thoroughly after each addition. Next, stir in the sour cream, vanilla extract, and strawberry puree (or jam) until everything is well blended.
Bake the Cheesecake: Pour the cheesecake filling over the prepared crust. If you’re using a mini muffin tin, fill each cup about 3/4 full. Bake for 20-25 minutes for mini bites or 35-40 minutes for a larger pan. The center should be set but still slightly jiggly. Allow them to cool to room temperature, then refrigerate for at least 4 hours or overnight to firm up.
3. Prepare the Strawberry Crunch Topping
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