Mini Strawberry Cheesecake
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Everyone loves a good cheesecake, but what’s even better? A mini version that packs all the creamy goodness into bite-sized delights. Mini Strawberry Cheesecakes are perfect for any occasion, whether you’re hosting a summer barbecue or need a sweet treat for a cozy gathering. The best part? Their vibrant flavor, thanks to the fresh strawberries, makes these cheesecakes a delightful dessert that never fails to impress!
Why you’ll love this dish
This recipe truly balances indulgence with ease. If you’re searching for a quick yet impressive dessert, these Mini Strawberry Cheesecakes tick all the boxes. They are budget-friendly, require everyday ingredients, and are simple enough for kids to help with. Plus, they can be prepared ahead of time, allowing you to focus on enjoying your party or family get-together without the last-minute dessert scramble.
"These Mini Strawberry Cheesecakes were a hit at my family barbecue! So easy to make and the flavor was incredible!" – Sarah K.
The cooking process explained
Ready to create these stunning mini desserts? Here’s a quick overview of how it all comes together. First, you’ll prepare a buttery graham cracker crust that provides a flavorful base. Next, the creamy filling, made from softened cream cheese and a few simple additions, gets spooned into the crusts. After baking, they cool down while you whip up a delectable strawberry sauce that’s drizzled on top before serving. It’s a straightforward process that yields delicious results!
What you’ll need
Gather these items for your Mini Strawberry Cheesecake:
- 3 tablespoons granulated sugar
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter (melted)
- ⅓ cup granulated sugar (for the filling)
- 2 eggs (at room temperature)
- 16 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- ⅓ cup sour cream (at room temperature)
- 16 ounces fresh strawberries (stems removed and sliced)
- 2 teaspoons fresh lemon juice
(You can substitute the graham cracker crumbs with crushed cookies or gluten-free options if needed.)
Step-by-step instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of granulated sugar. Stir until well mixed.
- Press the mixture: Firmly press this mixture into the bottom of mini cheesecake cups or a muffin tin lined with paper liners.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add in ⅓ cup sugar, eggs, vanilla extract, and sour cream, mixing until everything is well blended.
- Fill the crusts: Spoon the cheesecake filling into each prepared crust, filling each cup about ¾ full.
- Bake: Place in a preheated oven and bake until just set, about 20-25 minutes. Let them cool to room temperature.
- Prepare the strawberry sauce: Blend sliced strawberries with 2 teaspoons of lemon juice and the remaining ⅓ cup sugar until you reach your desired consistency.
- Serve: Once the cheesecakes are cooled, pour the strawberry sauce over each mini cheesecake just before serving.
Best ways to enjoy it
To really showcase these delightful cheesecakes, consider plating them on a rustic slate or a colorful dessert stand. Adding a sprig of mint or a dollop of whipped cream can elevate the presentation. Pair them with a scoop of vanilla ice cream or serve alongside a fresh fruit salad for a refreshing contrast!
Storage and reheating tips
If you have leftovers (which is unlikely!), keep your Mini Strawberry Cheesecakes in an airtight container in the fridge for up to four days. They’re usually best enjoyed fresh, but you can also freeze them for up to two months. Just be sure to wrap each cheesecake individually to prevent freezer burn, and thaw them in the refrigerator before serving.
Helpful cooking tips
- Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother filling.
- Don’t overmix: When blending the filling, mix until just combined to keep the texture light and fluffy.
- Baking tip: Use a water bath in the oven for super creamy cheesecakes—place the tray of cheesecake cups in a larger pan filled with hot water.
Creative twists
Why stop at strawberries? Feel free to experiment with different fruits or toppings. Blueberries, raspberries, or even a caramel drizzle could turn this recipe into a whole new dessert experience! You might also try adding a citrus twist by mixing in some lime or orange zest into the filling for a refreshing flavor kick.
Your questions answered
Q: What is the prep time for Mini Strawberry Cheesecake?
A: The prep time is about 20 minutes, with a baking time of 20-25 minutes.
Q: Can I use other fruits instead of strawberries?
A: Absolutely! Blueberries, raspberries, or even a mix of your favorite berries work wonderfully.
Q: How long do they last in the fridge?
A: They can be stored in the fridge for up to four days when kept in an airtight container.
With this Mini Strawberry Cheesecake recipe, you can wow your guests and enjoy a sweet, refreshing treat any time of the year. Happy baking!
Mini Strawberry Cheesecake
Ingredients
Method
- In a mixing bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of granulated sugar. Stir until well mixed.
- Firmly press this mixture into the bottom of mini cheesecake cups or a muffin tin lined with paper liners.
- In a large bowl, beat the softened cream cheese until smooth.
- Add in ⅓ cup sugar, eggs, vanilla extract, and sour cream, mixing until everything is well blended.
- Spoon the cheesecake filling into each prepared crust, filling each cup about ¾ full.
- Place in a preheated oven and bake until just set, about 20-25 minutes.
- Let them cool to room temperature.
- Blend sliced strawberries with 2 teaspoons of lemon juice and the remaining ⅓ cup sugar until you reach your desired consistency.
- Once the cheesecakes are cooled, pour the strawberry sauce over each mini cheesecake just before serving.
