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Mini Strawberry Cheesecake

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These Mini Strawberry Cheesecakes are bite-sized delights that balance indulgence and ease, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 3 tablespoons granulated sugar
  • 1 cup graham cracker crumbs Can substitute with crushed cookies or gluten-free options.
  • 3 tablespoons unsalted butter melted
For the Filling
  • ⅓ cup granulated sugar for the filling
  • 2 large eggs at room temperature
  • 16 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • ⅓ cup sour cream at room temperature
For the Strawberry Sauce
  • 16 ounces fresh strawberries stems removed and sliced
  • 2 teaspoons fresh lemon juice
  • ⅓ cup granulated sugar remaining for the sauce

Method
 

Preparation
  1. In a mixing bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of granulated sugar. Stir until well mixed.
  2. Firmly press this mixture into the bottom of mini cheesecake cups or a muffin tin lined with paper liners.
Filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add in ⅓ cup sugar, eggs, vanilla extract, and sour cream, mixing until everything is well blended.
  3. Spoon the cheesecake filling into each prepared crust, filling each cup about ¾ full.
Baking
  1. Place in a preheated oven and bake until just set, about 20-25 minutes.
  2. Let them cool to room temperature.
Strawberry Sauce
  1. Blend sliced strawberries with 2 teaspoons of lemon juice and the remaining ⅓ cup sugar until you reach your desired consistency.
Serving
  1. Once the cheesecakes are cooled, pour the strawberry sauce over each mini cheesecake just before serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 20gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 10g

Notes

For presentation, consider plating on rustic slate or a colorful stand. Adding mint or whipped cream can elevate the look. Leftovers can be kept in an airtight container in the fridge for up to four days, and can be frozen for two months.
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