Ingredients:
For the base:
150g of dry biscuits (digestive, shortbread, etc.)
70g of melted butter
For the cheese filling:
300g of spreadable cheese (such as Philadelphia)
100g of icing sugar Juice
and zest of half a lemon
1 teaspoon of vanilla extract
For the strawberry sauce:
150g of fresh strawberries
2 tablespoons of sugar
Juice of half a lemon
To decorate:
Fresh strawberries
Mint leaves (optional)

For the base:
Finely crush the dry biscuits using a food processor or blender.
Add the melted butter to the crushed biscuits and mix until smooth.
Line the bottoms of cheesecake or muffin tins with baking paper and spread the biscuit mixture into the bottoms of the tins, compacting it lightly with the back of a spoon.
Place the tins in the fridge while you prepare the filling.
For the cream cheese filling:
In a large bowl, mix the cream cheese, icing sugar, lemon juice and zest, and vanilla extract. Mix until smooth and creamy.
Remove the tins from the fridge and spread the cheese filling over the biscuit base, smoothing the surface with a spatula or the back of a spoon.
Place the tins in the fridge for at least 4 hours, or preferably overnight, to allow it to set well.
For the strawberry sauce:
Chop the strawberries into pieces and place in a pan with the sugar and lemon juice.
Cook over medium-low heat for about 10-15 minutes, lightly mashing the strawberries with a fork as they cook, until they are soft and release their juices, forming a thick sauce.
Allow the strawberry sauce to cool completely.
To assemble:
Once the mini cheesecakes are well set, carefully remove the pans.
Pour a little strawberry sauce over each mini cheesecake.
Garnish with fresh strawberries and mint leaves, if desired.
Serve and enjoy your delicious mini strawberry cheesecakes!
These mini strawberry cheesecakes are perfect for a sweet and refreshing snack or as a summer dessert. Enjoy!