Mini cheesecakes with strawberries are the perfect little indulgence—creamy, tangy, and topped with sweet, juicy berries. They’re simple to make, elegant enough for a dinner party, and conveniently portioned for individual servings. Let’s dive into this delightful dessert that’s guaranteed to impress!
Ingredients
For the Crust
- 1 cup graham cracker crumbs: The base for a buttery, crunchy crust. You can substitute with digestive biscuits or Oreo crumbs for a twist.
- 2 tablespoons granulated sugar: Sweetens the crust slightly.
- 4 tablespoons unsalted butter, melted: Holds the crumbs together and gives them a rich flavor.
For the Cheesecake Filling
- 16 oz (2 packages) cream cheese, softened: The star of the show. Make sure it’s at room temperature for a smooth filling.
- 1/2 cup granulated sugar: Adds sweetness to balance the tang of the cream cheese.
- 2 large eggs: Helps create a creamy, custard-like texture.
- 1 teaspoon vanilla extract: Enhances the flavor of the cheesecake.
- 1/4 cup sour cream: Adds a slight tang and creamy richness to the filling.
For the Strawberry Topping
- 1 cup fresh strawberries, hulled and sliced: The perfect fruity topping for these mini cheesecakes.
- 2 tablespoons strawberry jam: Glaze the strawberries for extra shine and sweetness.
- 1 tablespoon lemon juice: Enhances the natural sweetness of the strawberries.
How to Make Mini Cheesecakes with Strawberries
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Divide the mixture evenly among the liners, pressing it down firmly with the back of a spoon to form the crust. Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until fully combined. Be careful not to overmix to avoid cracking.
- Spoon the cheesecake batter evenly over the cooled crusts, filling each liner about 3/4 full.
Step 3: Bake the Mini Cheesecakes
- Bake in the preheated oven for 18–20 minutes, or until the centers are slightly jiggly but set.
- Remove from the oven and let cool at room temperature for 30 minutes. Then, refrigerate for at least 2 hours to chill and firm up.
Step 4: Prepare the Strawberry Topping
- Toss the sliced strawberries with the strawberry jam and lemon juice in a small bowl until evenly coated.
- Once the cheesecakes are fully chilled, top each one with a spoonful of the glazed strawberries.
Step 5: Serve and Enjoy
Carefully remove the paper liners, if desired, and serve these mini cheesecakes with their beautiful strawberry topping.
Equipment Needed
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Electric hand or stand mixer
- Spatula
- Measuring cups and spoons
Frequently Asked Questions
Can I make these cheesecakes ahead of time?
Yes! Mini cheesecakes are perfect for making ahead. You can prepare them up to 2 days in advance and store them in the fridge. Add the strawberry topping just before serving for the freshest look.
Can I use frozen strawberries?
Yes, but fresh strawberries are preferred for the best texture. If using frozen, thaw and drain them thoroughly before glazing.
What can I substitute for graham crackers?
Digestive biscuits, Oreo crumbs, or even crushed shortbread cookies work great as crust alternatives.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free graham crackers or cookies for the crust, and ensure the other ingredients are gluten-free.
Why did my cheesecakes crack?
Cracking can happen if the batter is overmixed or the cheesecakes are overbaked. To prevent this, mix just until combined and bake until the centers are slightly jiggly.
Can I freeze mini cheesecakes?
Yes! Freeze them without the strawberry topping in an airtight container for up to 2 months. Thaw in the fridge overnight and top with strawberries before serving.
Conclusion
These mini cheesecakes with strawberries are a showstopper in both taste and presentation. Perfectly creamy and bursting with fruity flavor, they’re sure to become a favorite in your dessert repertoire.
If you loved this recipe, don’t forget to share it on Facebook or pin it on Pinterest for later. Enjoy every bite! 🍓🧁
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