Description
Mini Strawberry Cheesecakes are the perfect bite-sized dessert for any occasion, featuring a buttery graham cracker crust, creamy cheesecake filling, and vibrant fresh strawberry topping. Easy to make ahead, these mini treats are sure to impress!
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the cheesecake 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
For the strawberry topping:
1 ½ cups fresh strawberries, chopped
¼ cup granulated sugar
1 tablespoon lemon juice
Instructions
- Preheat the Oven: Preheat to 325°F (163°C). Line a 12-cup muffin tin with liners or grease with non-stick spray.
- Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each muffin cup. Bake for 5-7 minutes and let cool.
- Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing well. Stir in sour cream and heavy cream.
- Bake Cheesecakes: Fill each muffin cup nearly to the top with cheesecake filling. Bake for 20-25 minutes until set with a slight jiggle in the center. Cool completely, then refrigerate for at least 2 hours.
- Prepare the Topping: Cook strawberries, sugar, and lemon juice over medium heat for 5-7 minutes until thickened. Cool to room temperature, then refrigerate.
- Assemble: Top each chilled cheesecake with the strawberry mixture before serving.
Notes
To save time, use store-bought graham cracker crumbs.
Ensure cream cheese is softened to avoid lumps in the filling.
For a smoother topping, blend the cooked strawberry mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
