16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar
1 teaspoon alcohol-free vanilla
1 cup heavy whipping cream, chilled
12 fresh strawberries, tops removed and flattened
1/4 cup powdered sugar, for the whipped topping
Instructions
In a medium bowl, combine the graham cracker crumbs and the melted butter. Stir until the mixture looks like wet sand. Press about one tablespoon of the mixture into the bottom of 12 lined muffin tins, using the back of a spoon to pack it down firmly. Place the tray in the refrigerator to set while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and no lumps remain. Stir in the alcohol-free vanilla. In a separate chilled bowl, whip half a cup of the heavy cream until stiff peaks form, then gently fold this into the cream cheese mixture until fully combined and light.
Spoon the cheesecake filling over the set graham cracker crusts in the muffin tin. Use an offset spatula or the back of a spoon to smooth out the tops so they are level with the edges of the liners. This creates a flat surface for our strawberry hats to sit on later.
Place the muffin tin in the refrigerator and allow the cheesecakes to set for at least four hours, or ideally overnight. This ensures they are firm enough to hold their shape when you remove the liners and add the decorations.
Once set, remove the cheesecakes from the liners. Whip the remaining heavy cream with the powdered sugar until stiff. Pipe a small circle of whipped cream on top of each cheesecake and place a strawberry, point side up, in the center. Pipe a small dot of cream on the tip of the strawberry to finish the Santa hat look.
