Mini Strawberry Cheesecakes

Preheat the oven to 350°F.

Place two silicon 12-count muffin pans on two baking sheets so they are easier to move around. Make sure you have room in your freezer for both pans.

Mix graham cracker crumbs, Nesquik powder, brown sugar and melted butter in a medium bowl until combined, mixture will have the consistency of wet sand. Spoon 1½ -2 tablespoons of the crust mixture into each muffin cup and use the back of the spoon to pack it down tightly. Bake for five minutes and let the warm crusts cool for ten minutes before adding the filling on top.

Using a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the Nesquik Strawberry Syrup, lemon juice, and vanilla extract; beat on medium-high speed until smooth and combined, about one minute. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Set aside.

In a stand mixer fitted with a whisk attachment, whip the cold whipping cream into stiff peaks at medium-high speed, about 3-5 minutes. Set aside.

Using a rubber spatula, carefully fold the whipped cream into the cheesecake filling until combined. Combine slowly as you don’t want to deflate all the air in the whipped cream.

You can use a spoon or piping bag to transfer the filling on top of the crusts. Spoon or pipe about 3 tablespoon of filling over each crust. Use the back of a wet spoon to smooth the tops so they are flat.

Freeze the mini cheesecakes in the pans for three hours and up to two days

Take the cheesecakes off the tray and place in the fridge 30 minutes before serving.