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Mini Strawberry Cheesecakes
Mini Strawberry Cheesecakes
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
240 minutes
Indulgent mini cheesecakes with a luscious strawberry topping, ideal for any gathering.
Ingredients:
  • 1.5 tablespoons unsalted butter, melted
  • 0.5 cup graham cracker crumbs
  • 1.5 tablespoons white sugar
  • 1 (8 ounce) package brick-style cream cheese, softened
  • 2.5 tablespoons sour cream, at room temperature
  • 2.5 tablespoons white sugar
  • 0.5 teaspoon pure vanilla extract
  • 1 large egg
  • Strawberry Sauce:
  • 8 ounces fresh strawberries, stemmed and sliced, divided
  • 1 teaspoon lemon juice
Instructions:
  • Preheat the oven to 325°F (165°C) and place paper liners in half of the muffin tin cups.
  • In a medium bowl, combine melted butter with graham cracker crumbs and sugar until the mixture resembles wet sand.
  • Spoon the crumb mixture into muffin cups, then firmly press the crumbs with the bottom of a glass to create a smooth layer.
  • Bake until golden in the preheated oven for 5 to 6 minutes.
  • While the crusts are baking, make the filling: Use a stand mixer to blend the cream cheese until smooth and creamy. Mix in sour cream and sugar until smooth. Stir in vanilla. Add the egg and mix on medium speed until well combined and smooth, scraping down the sides and bottom as needed.
  • Take the crusts out of the oven and generously spoon the filling mixture over them, filling all the way to the top of the liners.
  • Continue baking in the oven until the centers of the cheesecakes are slightly wiggly, for about 15 to 20 minutes.
  • After baking, allow the cheesecakes to cool in the tin for 15 minutes. Gently transfer them to a plate and refrigerate for 3 to 4 hours to fully set.
  • In a small saucepan over medium heat, blend together strawberries, sugar, and lemon juice. Let it simmer gently until the sauce thickens, stirring occasionally, for about 15 minutes.
  • Transfer the sauce into a bowl and allow it to cool for 15 to 30 minutes until it's almost at room temperature. Cover the bowl and refrigerate until you're ready to use it.
  • Plate the cheesecakes and generously spoon over the strawberry sauce before serving.

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