Description
Mini Strawberry Cheesecakes are a delightful dessert with a creamy filling, crumbly crust, and a sweet strawberry topping. Perfect for any occasion.
Ingredients
Scale
- 1 cup of finely crushed shortbread cookies
- 1 tablespoon of granulated sugar
- 3 tablespoons of melted unsalted butter
- 2 (8 oz) packages of cream cheese at room temperature
- 5 tablespoons of sour cream
- 2/3 cup of granulated sugar
- 1/2 teaspoon of pure vanilla extract
- 1 tablespoon and 1 teaspoon of fresh lemon juice
- 2 large eggs at room temperature
- 2 cups of whole strawberries, stems removed
- 2 tablespoons of granulated sugar (for topping)
- 1 tablespoon of fresh squeezed lemon juice (for topping)
- A dash of kosher salt (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Mix crushed shortbread cookies, sugar, and melted butter. Press into the muffin cups and bake for 5-7 minutes. Reduce oven temperature to 325°F (163°C).
- Beat the cream cheese until smooth. Add sour cream, sugar, vanilla extract, and lemon juice. Beat in eggs one at a time. Pour the mixture over the cooled crust in the muffin cups.
- Bake the cheesecakes at 325°F for 18-20 minutes until slightly set and jiggly in the center. Turn off the oven and let them cool for 30 minutes with the door slightly open. Cool completely at room temperature and refrigerate for at least 5 hours or overnight.
- For the strawberry topping, combine strawberries, sugar, lemon juice, and salt in a saucepan. Simmer for 20-25 minutes until the sauce thickens. Let it cool before refrigerating.
- When serving, remove cheesecakes from muffin cups, top with strawberry sauce, and garnish with whipped cream or mint leaves if desired.
Notes
- For a lighter version, substitute cream cheese with Greek yogurt.
- Use other berries like raspberries or blueberries for different toppings.
- For a gluten-free version, use gluten-free cookies for the crust.
- Cheesecakes can be frozen for up to a month without the topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 19g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Mini Strawberry Cheesecakes, Cheesecake Bites, Individual Cheesecakes, Strawberry Desserts, Easy Cheesecake Recipe