Eri'S Mini Cheesecakes

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   1. Preheat oven to 325F.

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   2. Line muffin tins with 24 cupcake papers.

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   3. In small bowl, combine cream and vanilla (and espresso powder).

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   4. In large bowl, beat cream cheese until smooth.

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   5. Gradually beat in sugar and then 1 egg at a time.

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   6. Beat in flour and then cream/vanilla/espresso mixture.

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   7. Pour batter into cupcake liners until 3/4 full.

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   8. Bake for 25-30 minutes.

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   9. Turn off oven and pull out rack, leaving oven door open while cakes cool about 20 minutes.

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    10. Refrigerate at least 30-60 minutes.

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    11. Slice strawberries in half and then roughly chop and spoon small amount onto each cake.

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    12. Can serve with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.