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Miniature Strawberry Cheesecakes Recipe

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4 from 30 reviews

  • Author: Amina
  • Total Time: 5 hours 40 minutes
  • Yield: 12 servings

Description

These Miniature Strawberry Cheesecakes combine a crisp graham cracker crust with a smooth, creamy cream cheese filling, topped with a luscious homemade strawberry sauce. Perfectly sized for individual servings, these cheesecakes are an elegant dessert that offers a balance of sweet and tart flavors, baked to a light and creamy texture and finished with a vibrant strawberry topping.

Ingredients

Graham Cracker Crust

  • 9 full sheets of graham crackers (about 1 cup)
  • 1/4 cup granulated sugar
  • 4 tablespoons salted butter, melted
  • Pinch of salt

Cheesecake Filling

  • 2 packages (16 oz total) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream (60 grams)
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 2 large eggs

Strawberry Sauce

  • 1 pint fresh or frozen strawberries, sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust and cheesecakes.
  2. Prepare Graham Cracker Crust: Pulse the graham crackers in a food processor until fine crumbs form, or crush them in a resealable bag with a rolling pin. In a small bowl, mix these crumbs with 1/4 cup sugar, melted butter, and a pinch of salt until combined.
  3. Form and Bake Crust: Spoon about 2 tablespoons of the crumb mixture into each cup of a miniature cheesecake pan or a muffin tin lined with paper liners. Press firmly to pack the crust. Bake for 5 minutes, then remove and let cool while preparing the filling.
  4. Mix Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and 1/2 cup sugar on low to medium-high speed for about 2 minutes until smooth. Scrape the bowl, then add sour cream, vanilla extract, and lemon juice, mixing on low speed until integrated. Scrape again, add eggs one at a time, mixing on low speed after each, being careful not to overbeat.
  5. Fill and Rest Batter: Fill each crust-lined cup almost to the rim with the cheesecake batter. Optionally, let the batter rest for 15 minutes to ensure even baking.
  6. Bake Cheesecakes: Bake mini cheesecakes for 10-12 minutes or 18-20 minutes if using a regular muffin pan. The outer edges should be set while the centers remain slightly jiggly.
  7. Cool and Chill: Remove cheesecakes from oven and allow them to cool at room temperature for 1-2 hours, then refrigerate for at least 4 hours to fully set.
  8. Make Strawberry Sauce: Combine sliced strawberries, sugar, lemon juice, and vanilla extract in a medium saucepan. Cover and cook over medium-low heat for 15-20 minutes, stirring frequently to avoid boiling over. Once berries release juices and sauce thickens, remove from heat and cool completely. The sauce will thicken further as it cools.
  9. Serve: Spoon the strawberry sauce over chilled miniature cheesecakes just before serving for a fresh, flavorful finish.

Notes

  • You can use fresh or frozen strawberries for the sauce. If using frozen, no need to thaw before cooking.
  • Allowing the batter to rest before baking helps produce a smoother texture but is optional.
  • Be careful not to overbeat the eggs into the filling to avoid cracking during baking.
  • Make sure to cool the cheesecakes thoroughly before refrigerating to prevent condensation.
  • If you don’t have a miniature cheesecake pan, mini muffin tins with paper liners work well.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/miniature-strawberry-cheesecakes-recipe/