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Preparation : Preheat the oven to 160°C (convection). Line a muffin tin with paper baking cups.
Prepare the base :
Place the butter cookies in a freezer bag and crumble finely with a rolling pin.
Add the melted butter to the cookie crumbs and mix well.
Divide the cookie and butter mixture evenly among the muffin cups and press lightly.
Cheesecake Filling :
Stir the cream cheese in a bowl until smooth.
Add the sugar, egg and vanilla extract and mix well until smooth.
Stir in the sour cream.
Spread the cheesecake filling evenly over the prepared muffin tin bottoms.
Cooking :
Place the muffin tin in the preheated oven and bake for about 15-20 minutes until the topping is set.
Remove the mini cheesecakes from the oven and let them cool completely.
Beer Topping :
Wash the strawberries, remove the stems and cut them into small pieces.
Mix the sliced strawberries with the sugar and lemon juice in a bowl.
Spread the strawberry mixture over the cooled cheesecakes.
Serve :
Chill the mini strawberry cheesecakes in the refrigerator for at least 1 hour before serving.
Unmold and enjoy!
Enjoy your food!
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