Description
These Mini Strawberry Cheesecakes are a delightful dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a sweet, tangy homemade strawberry topping. Perfectly portioned in a muffin tin, they make for an elegant and easy-to-serve treat that’s sure to impress at any gathering.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- ½ cup heavy cream
Strawberry Topping
- 1 ½ cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a 12-cup muffin tin by lining each cup with paper liners or greasing them with non-stick spray to prevent sticking.
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until evenly mixed. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin cup to form the crust. Bake the crusts for 5-7 minutes until set and lightly golden. Remove from oven and let cool completely.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and ½ cup granulated sugar together until smooth and creamy. Add the vanilla extract and mix. Then, add the eggs one at a time, blending well after each addition. Finally, stir in the sour cream and heavy cream until the mixture is smooth and well combined.
- Bake Cheesecakes: Spoon the cheesecake filling into each muffin cup, filling nearly to the top. Bake for 20-25 minutes until the centers are just set but still slightly jiggly. Remove from the oven and allow to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to allow the cheesecakes to firm up.
- Prepare the Topping: In a small saucepan over medium heat, combine the chopped strawberries, ¼ cup granulated sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the strawberries soften. Remove from heat and let cool to room temperature. Then refrigerate until ready to use.
- Assemble: Just before serving, top each chilled mini cheesecake with a generous spoonful of the strawberry topping for a fresh and flavorful finish.
Notes
- You can substitute fresh strawberries with frozen ones, but thaw and drain excess liquid before cooking the topping.
- Ensure cream cheese is fully softened to avoid lumps in your filling.
- Refrigerating the cheesecakes for at least 2 hours is crucial for proper texture and firmness.
- Use muffin liners for easy removal and cleaner presentation.
- These cheesecakes should be kept refrigerated and are best consumed within 3 days.
