Mini Strawberry Cheesecakes
These mini strawberry cheesecakes feature a buttery graham cracker crust, a velvety cream cheese filling, and a sweet homemade strawberry topping.
Ingredients
Crust:
- 1 cup Graham crackers
- 3 tablespoon Butter melted, unsalted
- 1 tablespoon Granulated sugar optional
Filling:
- 12 oz Cream cheese room temperature
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ⅓ cup Sour cream
- 2 Eggs
- ½ teaspoon Kosher salt
Strawberry topping:
- 8 oz Strawberries fresh or frozen
- ¼ cup Sugar
- 1 ½ teaspoon Lemon juice
- 1 teaspoon Cornstarch
Instructions
Bake the Crust
- Preheat oven to 350°F (180°C) and line a muffin tin with paper liners. Pulse graham crackers in a food processor (or crush in a Ziplock bag with a rolling pin) until fine crumbs form.
- In a small bowl, combine crumbs, melted butter, and sugar until evenly coated.
- Scoop crumbs into each paper liner, pressing down firmly to form a flat base. Bake for 5 to 6 minutes until lightly golden. Remove from the oven and let cool. Lower the oven temperature to 280°F (140°C).
Make & Bake the Cheesecake Filling
- In a large bowl, using an electric hand mixer on low speed, beat the room-temperature cream cheese, salt, vanilla extract, granulated sugar, and sour cream until smooth and creamy.
- Add room-temperature eggs one at a time, mixing on low speed just until incorporated after each addition. Do not over-mix.
- Divide batter evenly among the muffin liners, filling each about three-quarters full. Gently tap the pan on the counter to release trapped air bubbles.
- Bake at 280°F (140°C) for just 15 minutes, or until the edges are set but the centers have a subtle wobble. Turn off the oven, prop the door open slightly, and let them sit inside for 5 minutes.
- Remove from the oven, cool completely at room temperature, then wrap tightly and refrigerate for at least 3 hours to set completely.
Make the Strawberry Topping
- In a saucepan, add the halved strawberries, sugar, and lemon juice, and mix over medium-high heat.
- Decrease the heat to medium-low and simmer for 20 minutes, mixing occasionally.
- Mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture, mixing constantly. Simmer for another 2-3 minutes until the mixture thickens.
- Remove from heat and let cool completely. Top each chilled mini cheesecake with strawberry sauce right before serving.
Notes
- Room-Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are at room temperature before mixing. Cold cream cheese causes lumps, and over-mixing cold batter to smooth them out incorporates air bubbles that cause the cheesecakes to sink in the center.
- Low & Slow Bake: Baking at 280°F (140°C) allows the mini cheesecakes to bake through evenly without a water bath. Check them right at the 15-minute mark—the edges should look set while the center has a slight wobble.
- Cooling Process: Do not skip resting the cheesecakes in the turned-off oven with the door propped open for 5 minutes. A sudden drop in temperature when pulling hot cheesecakes directly into cool room air can cause the surfaces to crack or drop in the middle.
- Strawberry Topping: You can use fresh or frozen strawberries. If using frozen, add them directly to the saucepan without thawing—just simmer for an extra 2 to 3 minutes until the cornstarch thickens the juices into a glossy sauce.
- Easy Paper Wrapper Removal: Always chill the cheesecakes in the refrigerator for at least 3 to 4 hours before peeling off the paper liners. Attempting to unwrap them while warm will cause the soft edges to stick and tear.
- Storing & Freezing: Store plain or topped mini cheesecakes in an airtight container in the fridge for up to 4 days. To freeze, wrap plain, un-topped cheesecakes tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge and add the strawberry topping right before serving.
Nutrition
Calories: 239kcalCarbohydrates: 23gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 67mgSodium: 271mgPotassium: 100mgFiber: 1gSugar: 17gVitamin A: 550IUVitamin C: 11mgCalcium: 48mgIron: 1mg
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