Description
These Mini Strawberry Cheesecakes are delightful individual desserts featuring a buttery graham cracker crust, a creamy and smooth cheesecake filling, and a luscious homemade strawberry topping. Perfect for parties or a special treat, these bite-sized cheesecakes combine classic flavors with a fresh fruit finish.
Ingredients
Scale
Crust:
- 1 cup (134g) graham cracker crumbs (or vanilla wafer cookie crumbs)
- 2 tbsp (26g) sugar
- 4 tbsp (56g) unsalted butter, melted
Filling:
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (16g) all-purpose flour
- 1/2 cup (115g) sour cream
- 1 1/2 tsp vanilla extract
- 2 large eggs, room temperature
Strawberry Topping:
- 1/2 lb strawberries, chopped
- 3/4 cup (155g) sugar
- 1 1/2 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1 cup quartered strawberries
Instructions
- Make the Crusts: Preheat your oven to 325°F (162°C). Line a cupcake pan with cupcake liners and optionally spray them with non-stick spray. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Divide this mixture evenly into the cupcake liners (about 2 tablespoons each) and press firmly to form the crust. Bake for 5 minutes, then remove and set aside.
- Prepare the Filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat the room temperature cream cheese, sugar, and flour together at low speed until just combined to avoid incorporating too much air, which can cause cracks. Scrape down the sides of the bowl.
- Add Sour Cream and Vanilla: Add sour cream and vanilla extract to the mixture and beat on low speed until smooth and well combined.
- Incorporate Eggs: Add the eggs one at a time, beating slowly and scraping the bowl sides after each addition to ensure even distribution without overmixing.
- Fill the Cups: Pour or spoon the cheesecake filling evenly into the prepared crusts, filling each cup mostly full but leaving slight space at the top.
- Bake the Cheesecakes: Bake the cheesecakes for 15 minutes at 300°F (148°C). Then, turn off the oven and leave the door closed, letting them gently finish baking for 10 minutes.
- Cool Down: Open the oven door slightly and let the cheesecakes cool for 15 to 20 minutes. Afterward, transfer them to the refrigerator to chill for 3 to 4 hours until fully set.
- Make the Strawberry Sauce: Place the chopped strawberries into a food processor and puree them until smooth, aiming for about 3/4 cup of puree. For a seedless texture, strain the puree. In a saucepan, whisk together sugar and cornstarch until smooth, then stir in the strawberry puree.
- Cook the Sauce: Heat the mixture over medium heat, stirring constantly until it thickens and comes to a boil, about 5 minutes. Boil for one minute, then remove from heat. Stir in vanilla extract, quartered strawberries, and a pinch of salt. Refrigerate the sauce until completely cool, about 2 to 3 hours.
- Serve: Once both cheesecakes and sauce are chilled, carefully remove cheesecakes from the pan and top each with a spoonful of the strawberry sauce. Serve immediately.
- Store Leftovers: Refrigerate any leftovers in an airtight container. These mini cheesecakes are best enjoyed within 4 to 5 days.
Notes
- For a larger dessert, you can make a full 9-inch strawberry cheesecake using a similar recipe.
- To avoid cracks in your cheesecakes, mix the filling on low speed and avoid over-beating.
- Using room temperature cream cheese and eggs helps create a smooth, creamy filling.
- If you prefer a seedless strawberry topping, be sure to strain the strawberry puree well.
- Use cupcake liners sprayed with non-stick spray to help release the mini cheesecakes easily.
- Chilling time is essential for setting the cheesecakes fully and enhancing flavor blend.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
