Mini Lemon Cheesecakes with Strawberries

12 Keebler Sandies cookies

8 ounces cream cheese

2 teaspoons grated lemon zest plus 1 tablespoon juice

1/2 cup sweetened condensed milk

2 large eggs

8 ounces strawberries, hulled and sliced thin (1-1/2 cups)

1 tablespoon sugar

 

Adjust oven rack to middle position and heat oven to 300 degrees. Line a 12 cup muffin tin with paper or foil liners. Place 1 cookie in each muffin cup.

 

Using stand mixer fitted with paddle, beat cream cheese and lemon zest on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in condensed milk until incorporated, about 1 minute, scraping down bowl as needed. Add eggs, one at a time, and beat until smooth, 2 to 3 minutes. Add lemon juice and mix until just incorporated, about 15 seconds.

 

Divide batter evenly among muffin cups. Bake until set, about 20 minutes. Let cheesecakes cool in tin, about 30 minutes. Wrap tin with plastic wrap and refrigerate until cakes are chilled and firm, at least 1 hour. (Cheesecakes can be refrigerated for up to 1 day.)

 

Before serving, toss strawberries with sugar and let sit until juicy,  about 10 minutes. Remove cheesecakes from muffin tin, fan sliced strawberries attractively over top of each cake, and serve.