Mini Strawberry Cheesecakes
Mini strawberry cheesecakes are made in a muffin pan with cupcake liners and qualify as the perfect individual sized treat. Creamy on the inside, and topped with a fresh strawberry mixture, you’re going to fall in love with them in no time!
Prep Time20 minutes mins
Cook Time20 minutes mins
chill time:2 hours hrs
Total Time2 hours hrs 40 minutes mins
Course: Dessert
Cuisine: American
Keyword: mini cheesecakes, mini strawberry cheesecakes, strawberry mini cheesecakes
Servings: 12 people
Calories: 288kcal
For the crust:
- 1 1/4 cups graham cracker crumbs or 7-8 full graham cracker sheets
- 1/4 cup granulated sugar
- 3 tbsp melted butter
For the filling:
- 16 oz full-fat cream cheese 2 (8 oz) packages brick style cream cheese
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 eggs
- 1 tsp vanilla extract
For the topping:
- 2 cups fresh strawberries chopped
- 1/4 cup granulated sugar
- 1 tbsp fresh lemon juice
Preheat your oven to 350 degrees F and line a standard 12-cup muffin tin with muffin liners. Set aside.
In the bowl of a food processor, combine graham crackers, sugar, and melted butter. Pulse until the crackers are broken down and the mixture resembles wet sand.
Add 1 heaped tbsp of the crust mixture into each cupcake liner. Using the bottom of a measuring cup or flat glass, firmly press the crumbs down into an even layer. Bake for 5 minutes.
In the bowl of a stand mixer, (or a large mixing bowl if using a handheld mixer) whip the softened cream cheese until light and fluffy. Add in the remaining filling ingredients and whisk until the mixture is smooth.
Evenly portion out the filling among the 12 muffin cups, filling them all the way to the top, then bake for 18-20 minutes. Let cool for 10 minutes, then transfer to the fridge to chill.
Add the strawberries, sugar, and lemon juice to a small saucepan. Simmer on low-medium heat for 15 minutes or until the strawberries have broken down and released all their liquid. Set aside to cool, then transfer to the fridge to chill.
When ready to serve, add a spoonful of the strawberry topping on top of each chilled mini cheesecake.
Serving: 12people | Calories: 288kcal | Carbohydrates: 27.1g | Protein: 4.7g | Fat: 18.7g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 223mg | Potassium: 101mg | Fiber: 1.1g | Sugar: 19.7g | Calcium: 45mg | Iron: 1mg