Description
Creamy mini strawberry cheesecakes blend sweet and tangy flavors in a delightful dessert that promises pure indulgence. Delicate graham cracker crusts cradle silky cream cheese filling, topped with fresh strawberry sauce that makes you crave another bite.
Ingredients
Scale
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese, softened
- 1/3 cup (67 grams) granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (80 milliliters) sour cream, room temperature
Crust:
- 1 cup (240 milliliters) graham cracker crumbs
- 3 tablespoons (45 grams) granulated sugar
- 3 tablespoons (45 milliliters) unsalted butter, melted
Strawberry Sauce:
- 16 ounces (454 grams) fresh strawberries, stems removed and sliced
- 1/3 cup (67 grams) granulated sugar
- 2 teaspoons fresh lemon juice
Instructions
- Craft the foundation by lining a muffin pan with delicate paper liners, creating individual dessert vessels.
- Combine graham cracker crumbs with sugar and melted butter, forming a compact base that will anchor the mini cheesecakes.
- Gently press the crumb mixture into each liner, ensuring an even, uniform layer that will provide a crisp texture.
- Briefly toast the crust at 325F for 5-6 minutes until it achieves a light golden hue, developing a rich, nutty flavor.
- Whip softened cream cheese in a mixing bowl until achieving a silky, smooth consistency without any lumps.
- Incorporate granulated sugar, vanilla extract, and sour cream, blending until the mixture becomes uniformly creamy.
- Introduce eggs individually, gently folding at low speed to maintain the filling’s delicate structure and prevent overworking.
- Distribute the luscious cheesecake mixture evenly across the prepared graham cracker crusts, filling each liner with precision.
- Bake at 325F for 17-20 minutes, monitoring until the centers set and a clean toothpick signals perfect doneness.
- Allow cheesecakes to cool at room temperature for one hour, then refrigerate for 3-4 hours to achieve optimal texture and flavor melding.
- Create a vibrant strawberry sauce by simmering sliced strawberries with sugar and lemon juice over medium heat.
- Stir the sauce periodically, cooking for 5-8 minutes until it thickens and develops a glossy, concentrated consistency.
- Cool the strawberry sauce completely to preserve its fresh, bright character.
- Finish by adorning each chilled mini cheesecake with a generous tablespoon of the luscious strawberry sauce just before serving.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free filling without overmixing.
- Avoid overbaking by checking cheesecakes early; they should have a slight jiggle in the center when done.
- Use a water bath technique to prevent cracks and create a silky-smooth texture if desired.
- Customize by swapping graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a dietary-friendly version.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 232 kcal
- Sugar: 16 g
- Sodium: 98 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 58 mg