If you’re looking for a dessert that’s equal parts adorable and delicious, Mini Strawberry Cheesecakes are the answer! These bite-sized treats feature a creamy cheesecake filling on a buttery graham cracker crust, topped with a fresh strawberry glaze. Perfect for parties, celebrations, or just because you’re craving something sweet, they’re as easy to make as they are to eat!
Ingredients You’ll Need
For the Crust:
- Graham cracker crumbs (1 cup): Provides the perfect buttery, crunchy base.
- Butter (4 tbsp, melted): Helps bind the crumbs together and adds a rich flavor.
- Granulated sugar (2 tbsp): Adds just a touch of sweetness to the crust.
For the Cheesecake Filling:
- Cream cheese (16 oz, softened): The star of the show—make sure it’s at room temperature for a smooth texture.
- Granulated sugar (½ cup): Sweetens the creamy filling.
- Vanilla extract (1 tsp): Adds a subtle depth of flavor.
- Eggs (2): Helps create a rich, custard-like consistency.
For the Strawberry Topping:
- Fresh strawberries (1 ½ cups, diced): The main ingredient for a sweet and slightly tangy topping.
- Granulated sugar (2 tbsp): Sweetens the strawberry glaze.
- Lemon juice (1 tbsp): Enhances the strawberry flavor and adds a fresh tang.
- Cornstarch (1 tsp): Thickens the glaze for a perfect topping.
How to Make Mini Strawberry Cheesecakes
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
- Line a muffin tin with paper liners. Spoon about 1 tablespoon of the crust mixture into each liner, pressing it down firmly with the back of a spoon.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and eggs, one at a time, mixing well after each addition. Be careful not to overmix.
- Pour the cheesecake mixture over the prepared crusts, filling each liner about ¾ full.
Step 3: Bake the Cheesecakes
- Bake the cheesecakes for 18-20 minutes, or until the centers are just set.
- Remove from the oven and let them cool in the pan for 10 minutes. Transfer to the refrigerator to chill for at least 2 hours.
Step 4: Make the Strawberry Topping
- In a small saucepan, combine the diced strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften (about 5 minutes).
- Remove from heat and let the topping cool completely.
Step 5: Assemble and Serve
- Once the cheesecakes are fully chilled, spoon the strawberry topping over each one.
- Garnish with a fresh strawberry slice, if desired, and serve!
Equipment Needed
- Muffin tin and paper liners
- Mixing bowls for crust and filling
- Hand mixer or stand mixer for the cheesecake filling
- Saucepan for the strawberry topping
- Spoon or small spatula for pressing the crust
Frequently Asked Questions
Can I use frozen strawberries for the topping?
Yes! Thaw the strawberries first, then follow the same steps to make the glaze.
Can I make these ahead of time?
Absolutely! These mini cheesecakes can be made 1-2 days in advance. Store them in the refrigerator, and add the topping just before serving.
What if I don’t have graham crackers?
You can use digestive biscuits, vanilla wafers, or even Oreo crumbs as a substitute for the crust.
Can I freeze these cheesecakes?
Yes, they freeze beautifully! Wrap them individually in plastic wrap and store them in an airtight container. Defrost in the refrigerator overnight before serving.
Can I make this recipe gluten-free?
Yes! Use gluten-free graham crackers or another gluten-free crust option, and ensure all other ingredients are labeled gluten-free.
What’s the best way to prevent cracks in the cheesecake?
Avoid overmixing the batter and don’t overbake. If the centers look slightly jiggly, that’s perfect—they’ll set as they cool.
Can I use other fruits for the topping?
Definitely! Blueberries, raspberries, or even a mixed berry topping would work wonderfully.
Conclusion
These Mini Strawberry Cheesecakes are as fun to make as they are to eat! With their creamy filling, buttery crust, and fresh strawberry topping, they’re sure to impress your guests or satisfy your sweet tooth. I hope you enjoy this recipe as much as I do!
If you love these, don’t forget to share this recipe on Facebook or pin it to your Pinterest board to save it for later. 😊
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