ADVERTISEMENT
1. Prepare the Strawberry Pie Filling:
In a heavy saucepan, combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5-6 minutes until the strawberries start to burst and juice forms.
In a separate bowl, mix the brown sugar and cornstarch, then stir into the strawberry mixture. Add the remaining strawberries and cook for an additional 2 minutes, stirring constantly until thickened. Remove from heat and set aside to cool completely.
2. Prepare the Graham Cracker Crust:
Preheat your oven to 325°F (163°C). Line a cupcake pan with paper liners.
In a bowl, stir together the graham cracker crumbs and sugar. Mix in the melted butter until the crumbs are evenly moistened.
Divide the mixture among the prepared liners (about 1½ tbsp each) and press firmly into the bottom. Refrigerate while you prepare the filling.
3. Make the Streusel Crumb Topping:
In a bowl, combine the flour, sugar, and a dash of salt. Add the melted butter and mix with a fork until coarse crumbs form. Set aside.
4. Prepare the Vanilla Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese, sugar, flour, and vanilla until smooth. Add the egg and mix just until combined (do not overmix!).
Spread the cheesecake mixture over the prepared crusts, filling each cup about 2/3 full.
Top each with the cooled strawberry pie filling, filling them almost to the top.
Sprinkle the streusel crumb topping over each cup and gently press down with your palm.
5. Bake:
Place the cupcake pan on a baking sheet and bake for 30-35 minutes, or until set.
Cool the cheesecakes in the pan for 20 minutes, then transfer to a wire rack to cool completely.
6. Storage:
For longer storage, keep the mini cheesecakes in the refrigerator in an airtight container.
Enjoy these delightful mini strawberry cheesecakes—they’re sure to be a hit! 
