Preheat the oven to 325F. Line a 12 cavity cupcake tin with cupcake liners and set aside.
In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
Firmly press 1-1 1⁄2 tablespoons of the crumb mixture into each liner.
Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
For the Filling:
Turn the oven down to 300F.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
Add the heavy cream and vanilla. Mix until fully combined.
Fill each liner up almost to the top.
Bake the cheesecakes for 15 minutes. Then turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
Transfer cheesecakes to the fridge until ready to serve.
For the Topping:
Place strawberries and sugar in a blender or food processor. Blend until smooth. Add more sugar to taste.
When ready to serve add a spoonful of strawberry sauce on top of each cheesecake.
The ingredients need to be room temperature as it’ll help avoid your filling being lumpy.
Be sure to use the blocks of full fat cream cheese and not low fat cream cheese or spreadable cream cheese that come in tubs. They are not interchangeable and your filling will not come out rich and creamy without full fat cream cheese.
The ingredients need to be room temperature as it’ll help avoid your filling being lumpy, especially the cream cheese. If your ingredients are cold, you will end up having to mix extra to get them smooth which will lead to over-mixed batter which leads to cracks in cheesecakes.
If strawberries are not in season, you can use store bought strawberry cheesecake filling.