Description
These Mini Strawberry Cheesecakes are perfectly portioned, rich, and creamy cheesecakes with a graham cracker crust, topped with a sweet homemade strawberry sauce. Ideal for parties, celebrations, or a sweet treat, they’re easy to make and absolutely delicious!
Ingredients
Scale
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Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
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Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup sour cream, room temperature
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Strawberry Sauce:
- 16 ounces fresh strawberries, stems removed and sliced
- 1/3 cup granulated sugar
- 2 teaspoons fresh lemon juice
Instructions
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Prepare the Crust:
- Line a muffin pan with paper liners.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter.
- Press the mixture evenly into the muffin liners.
- Bake at 325°F for 5-6 minutes until lightly golden.
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Make the Cheesecake Filling:
- Beat the softened cream cheese in a mixing bowl until smooth.
- Add granulated sugar, vanilla extract, and sour cream, mixing until smooth.
- Add eggs one at a time, beating on low speed after each addition to avoid overmixing.
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Bake the Cheesecakes:
- Divide the cheesecake filling evenly among the graham cracker crusts in the muffin pan.
- Bake at 325°F for 17-20 minutes, or until the cheesecakes are set and a toothpick comes out clean.
- Let the cheesecakes cool for 1 hour at room temperature, then chill them in the fridge for 3-4 hours.
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Prepare the Strawberry Sauce:
- In a saucepan, cook the sliced strawberries, sugar, and lemon juice over medium heat.
- Stir occasionally and cook for 5-8 minutes, or until the sauce thickens.
- Allow the sauce to cool completely before using.
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Serve:
- Once the cheesecakes are chilled, top each with a tablespoon of strawberry sauce before serving.
Notes
- You can make the strawberry sauce ahead of time and store it in the refrigerator for up to a week.
- For a different topping, consider using other fruits like raspberries or blueberries.
- If you don’t have a muffin pan, you can use a mini tart pan for a similar result.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg