Description
Mini strawberry cheesecakes are individual-sized desserts with a creamy, tangy cheesecake filling, a crunchy graham cracker crust, and a sweet strawberry sauce topping.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3 tablespoons butter, melted
- 16 ounces cream cheese, softened to room temperature
- 1/3 cup sour cream, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 pint fresh strawberries, stems removed and sliced (or use 2 1/4 cups frozen sliced strawberries)
- 1/3 cup granulated sugar (for the strawberry sauce)
- 2 teaspoons fresh lemon juice
Instructions
- Preheat oven to 325°F and line a 12-count muffin pan with cupcake liners. Crush graham crackers into fine crumbs and mix with melted butter and sugar. Press into the muffin tin to form the crust.
- Bake the crust in the oven for 5-6 minutes, until lightly browned. Let it cool.
- In a bowl, beat cream cheese until smooth. Add sour cream, sugar, and vanilla extract, and beat until combined.
- Gradually add eggs one at a time, mixing on low until incorporated. Spoon the filling over the cooled crusts in the muffin tin.
- Bake at 325°F for 17-20 minutes, until slightly jiggly in the center. Cool at room temperature for 1 hour, then refrigerate for 3-4 hours or overnight.
- For the strawberry sauce: In a saucepan, cook sliced strawberries, sugar, and lemon juice over medium heat until thickened. Let it cool and refrigerate.
- Once the cheesecakes are chilled, remove from the pan and peel off the liners. Drizzle with strawberry sauce and serve.
Notes
- Ensure that cream cheese and eggs are at room temperature to avoid lumps in the filling.
- Do not overmix the filling to avoid dense texture.
- If the cheesecakes crack, cover them with the strawberry sauce or whipped cream.
- For a gluten-free version, substitute the graham cracker crumbs with gluten-free cookies.
- Mini cheesecakes can be frozen for up to 3 months. Thaw them in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: Mini strawberry cheesecakes, mini cheesecakes recipe, strawberry dessert, individual cheesecakes, easy cheesecake recipe