Miniature Strawberry Cheesecakes
Recipe by:These miniature strawberry cheesecakes are so simple to make! The rich, smooth cream cheese filling is paired with a fresh strawberry sauce and buttery graham cracker crust for a cute little handheld dessert.
Ingredients
Graham Cracker Crust
- 9 (120 grams) full sheets of graham crackers (about 1 cup)
- ¼ cup (50 grams) granulated sugar
- 4 tablespoons (57 grams) salted butter melted
Cheesecake Filling
- 2 (450 grams) packages cream cheese
- ½ cup (100 grams) granulated sugar
- ¼ cup (60 grams) sour cream 60 grams
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon (5 ml) lemon juice
- 2 eggs
Strawberry Sauce
- 1 pint (12 ounces) fresh or frozen strawberries sliced
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon (4.93 ml) lemon juice
- ½ teaspoon (2.46 ml) vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F (177°C).
- Pulse the graham crackers in a food processor until they are fine crumbs. Or place them in a large resealable bag and crush them with a rolling pin.
- In a small bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix well.9 full sheets of graham crackers, ¼ cup granulated sugar, 4 tablespoons salted butter melted
- Place about 2 tablespoons of graham cracker crumbs in each cup of a miniature cheesecake pan or muffin tin lined with paper liners. Press firmly with the back of a spoon to pack the crumb mixture.
- Bake for 5 minutes. Remove from the oven and allow to cool while you make the filling.
Cheesecake Filling
- Place the cream cheese and granulated sugar in a large mixing bowl. Using an electric stand or hand mixer, start on low speed and gradually increase to medium-high speed for about 2 minutes, until the mixture is completely smooth.2 packages cream cheese, ½ cup granulated sugar
- Scrape the bottom and sides of the bowl, then add the sour cream, vanilla extract and lemon juice. Mix on low speed for about a minute, until the ingredients are fully incorporated.¼ cup sour cream, 2 teaspoons vanilla extract, 1 teaspoon lemon juice
- Scrape the bowl and add the eggs, one at a time, mixing on low speed after each addition. Do not overbeat.2 eggs
- Fill each cup with batter, filling almost to the rim. If you have time, let the batter rest for 15 minutes before baking. This isn't critical, but will help them bake more uniformly.
- For a mini cheesecake pan or mini muffin tin, bake for 10-12 minutes.For a regular muffin pan, bake for 18-20 minutes.The outside of each cheesecake should set with the middle still a little jiggly.
- Remove from the oven and cool for 1-2 hours at room temperature, then refrigerate for at least 4 hours, until ready to serve.
Strawberry Sauce
- Combine strawberries, sugar, lemon juice, and vanilla extract in a medium saucepan.1 pint fresh or frozen strawberries, ¼ cup granulated sugar, 1 teaspoon lemon juice, ½ teaspoon vanilla extract
- Cover and cook on medium-low heat for 15-20 minutes, stirring frequently. Watch carefully to make sure the sauce doesn't boil over. Turn it down to low heat if needed.
- Once the berries have released their juices and the sauce has started to thicken, remove from heat and cool completely. The sauce will continue to thicken as it cools.
Notes
Yield: 24 cheesecakes using a mini cheesecake pan or 15 muffin-sized cheesecakes.
Storage:
Wrap cheesecakes with plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 5 days.
To freeze, arrange the cheesecakes in a single layer on a parchment-lined baking sheet and freeze until firm, about 2 hours. Then transfer the frozen cheesecakes into freezer bags or an airtight container for up to 3 months. To serve, thaw overnight in the refrigerator.
Equipment
Nutrition
Calories: 163kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 89mg | Potassium: 93mg | Fiber: 1g | Sugar: 20g | Vitamin A: 193IU | Vitamin C: 24mg | Calcium: 22mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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