Description
These Mini Strawberry Cheesecakes are a delightful and creamy dessert with a rich graham cracker crust, smooth cream cheese filling, and a sweet and tangy fresh strawberry topping. Perfectly portioned into convenient muffin-sized servings, they are baked to a delicate set with a slight jiggle and chilled for the best texture and flavor.
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). Line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray to ensure easy removal of the cheesecakes later.
- Prepare the Crust: In a bowl, mix the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until combined. Press approximately 1 tablespoon of this mixture firmly into the base of each muffin cup. Bake the crusts for 5-7 minutes to set and then allow them to cool completely before adding the filling.
- Make the Filling: Using a mixer, beat the softened cream cheese together with ½ cup granulated sugar until smooth and creamy. Add vanilla extract, then incorporate the eggs one at a time, mixing thoroughly after each addition. Finally, stir in the sour cream and heavy cream until the filling is smooth and well blended.
- Bake Cheesecakes: Spoon the cheesecake filling into each prepared muffin cup almost to the top. Place the muffin tin in the oven and bake for 20-25 minutes, or until the centers are mostly set but still slightly jiggly. Remove from the oven and allow the cheesecakes to cool completely at room temperature, then refrigerate for a minimum of 2 hours to firm up fully.
- Prepare the Topping: In a small saucepan over medium heat, combine chopped strawberries, ¼ cup sugar, and lemon juice. Cook the mixture for 5-7 minutes, stirring occasionally until it thickens into a sauce-like consistency. Remove from heat and let it cool to room temperature, then chill in the refrigerator until ready to use.
- Assemble: Once the mini cheesecakes are thoroughly chilled, spoon the strawberry topping generously over each cheesecake just before serving to add a fresh and flavorful finish.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- You can substitute fresh strawberries with frozen ones, but make sure to thaw and drain excess juice before cooking.
- Use room temperature eggs for better incorporation in the filling.
- Refrigerate the cheesecakes for at least 2 hours; overnight is even better for flavor and texture.
- To avoid cracking, do not overbake the cheesecakes—slight jiggle in the center is ideal.
- For a smoother crust layer, process the graham crackers finely before mixing.
