Instructions

• Preheat your oven to 350°F (175°C). Line a standard muffin tin with parchment paper liners or grease it very well with non-stick spray. Because of the sticky jam, liners are highly recommended.
• In a medium mixing bowl, combine the crushed graham crackers and melted butter. Stir until the mixture resembles wet sand.
• Press the graham cracker mixture into the bottom of each cup of the muffin tin. Use the back of a spoon or the bottom of a shot glass to pack it down firmly. This forms the cookie crust.
• In a separate large bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract. Use a hand mixer or whisk until the mixture is completely smooth and creamy. Scrape down the sides of the bowl to ensure no cream cheese lumps remain.
• Gently fold the diced strawberries into the cream cheese mixture. Be careful not to overmix here, as the fruit can bleed and turn the entire batter pink. A few stirs are enough.
• Spoon the cream cheese mixture over the prepared graham cracker crusts. Fill each cup almost to the top, leaving just a little space for the toppings.
• In a small saucepan over low heat, warm the strawberry jam. Stir constantly until it becomes smooth and pourable. Remove it from the heat.
• Drizzle the warm strawberry jam over the surface of each unbaked cookie. Do not worry if it looks messy; it will settle beautifully during baking.
• Sprinkle the crushed vanilla wafers generously on top of each cookie. This adds the iconic crunch element.
• Bake in the preheated oven for 15 to 20 minutes. The edges should look set, and the tops should be slightly golden brown. The centers might look a little soft, but they will firm up as they cool.
• Allow the cookies to cool completely in the muffin tin. This is crucial. If you try to move them while they are warm, they will fall apart. Once cool, carefully transfer them to a wire rack.