90g graham cracker crumbs
8g cake flour
150g cream cheese
- In a clean bowl, put in softened cream cheese and sugar, beat until smooth. Add in 1 egg, and beat until smooth. Add in cake flour and yoghourt, mix until smooth. Sift the batter once or twice to gain a smoother texture.
- In another bowl, mix melted butter with graham cracker crumbs. Press them tight into the cupcake liners. Keep the cupcake pan in the fridge to let the crust set.
- Pour the batter into each cupcake liner. Preheat the oven to 320℉(160℃) and bake for 15 minutes. Cool them in the fridge for about 30 minutes. Decorate them with strawberries and whipped cream.