Step 1

In a small mixing bowl, combine the graham cracker crumbs and melted butter.

Step 2

Stir until the crumbs are well coated and slightly sticky. Press the mixture firmly into the base of each mini cheesecake mold or ramekin, creating a solid crust base.

Step 3

In a large bowl, beat the cream cheese until it’s completely smooth and creamy.

Step 4

Slowly add the heavy cream while continuing to beat until the mixture becomes light and fluffy.

Step 5

Gradually sift in the powdered sugar, then add the vanilla extract and continue beating until everything is well combined and smooth.

Step 6

Gently fold the chopped strawberries into the cream cheese mixture, making sure they are evenly distributed. This will add a refreshing burst of flavor with each bite.

Step 7

Spoon the cream cheese mixture over the graham cracker crust in each mold. Use a spatula to smooth out the tops for an even layer.

Step 8

Place the mini cheesecakes in the refrigerator for at least 2 hours, allowing the mousse to set and flavors to meld.

Step 9

Before serving, garnish with a dollop of whipped cream, a sprinkle of extra graham cracker crumbs, and a fresh strawberry slice for an elegant presentation.