Description
These Mini Strawberry Cheesecakes are a delightful individual dessert perfect for any occasion. With a buttery graham cracker crust, creamy cheesecake filling, and a fresh, homemade strawberry topping, these treats combine classic flavors into perfectly sized portions.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
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
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 grease it with non-stick spray to prepare for baking.
- Prepare the Crust: In a bowl, mix together the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until fully combined. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin cup. Bake the crusts for 5-7 minutes to set, then allow them to cool completely.
- Make the Filling: Using a mixer, beat the softened cream cheese and ½ cup sugar until smooth and creamy. Add the vanilla extract and mix well. Incorporate the eggs one at a time, beating after each addition to ensure smoothness. Lastly, stir in the sour cream and heavy cream until well combined.
- Bake Cheesecakes: Fill each muffin cup almost to the top with the cheesecake filling. Bake in the preheated oven for 20-25 minutes. The cheesecakes should be set with a slight jiggle in the center when done. Remove from oven, cool completely at room temperature, then refrigerate for at least 2 hours to chill and firm up.
- Prepare the Topping: In a saucepan, combine chopped strawberries, ¼ cup sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens. Remove from heat and cool to room temperature, then refrigerate until ready to use.
- Assemble: Once cheesecakes are thoroughly chilled, spoon the cooled strawberry topping onto each mini cheesecake just before serving for a fresh and sweet finish.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Do not overbake the cheesecakes to avoid cracking; a slight jiggle is perfect.
- Use fresh strawberries for the best flavor, but frozen can be used if thawed and drained.
- Cheesecakes can be made a day ahead and kept refrigerated.
- For a firmer crust, press firmly and chill before baking if desired.
