Description
Mini Strawberry Cheesecakes are a delightful dessert featuring a buttery graham cracker crust, creamy and smooth cheesecake filling, and topped with a fresh homemade strawberry sauce. These bite-sized treats are perfect for parties or a sweet indulgence anytime.
Ingredients
Crust
- 1 cup (134g) graham cracker crumbs (or vanilla wafer cookie crumbs)
- 2 tbsp (26g) sugar
- 4 tbsp (56g) unsalted butter, melted
Filling
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (16g) all-purpose flour
- 1/2 cup (115g) sour cream
- 1 1/2 tsp vanilla extract
- 2 large eggs, room temperature
Strawberry Sauce
- 1/2 lb strawberries, chopped
- 3/4 cup (155g) sugar
- 1 1/2 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1 cup quartered strawberries
- Pinch of salt
Instructions
- Make the Crusts: Preheat your oven to 325°F (162°C). Line a cupcake pan with cupcake liners and optionally spray with non-stick spray. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Divide about 2 tablespoons of this mixture into each liner and press firmly to form crust bases.
- Bake the Crusts: Place the crusts in the preheated oven and bake for 5 minutes. Remove and set aside while you prepare the filling.
- Make the Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, combine the cream cheese, sugar, and flour using low-speed mixing to avoid air incorporation. Scrape down the sides to ensure uniform mixing.
- Add Sour Cream and Vanilla: Beat in sour cream and vanilla extract on low speed until smooth and combined.
- Add Eggs: Add eggs one at a time, beating slowly and scraping the bowl after each addition to ensure even mixing without overbeating.
- Assemble Filling: Spoon the cheesecake filling into the prepared crusts, filling nearly to the top of each cup.
- Bake Cheesecakes: Bake for 15 minutes, then turn off the oven and keep the door closed, allowing the cheesecakes to finish cooking gently for another 10 minutes.
- Cool the Cheesecakes: Crack the oven door open and let cheesecakes cool for 15-20 minutes at room temperature. Then refrigerate for 3-4 hours to fully set.
- Prepare Strawberry Sauce: Place chopped strawberries into a food processor and puree until you have about 3/4 cup. Optionally, strain to remove seeds for a smooth sauce.
- Cook Sauce: In a saucepan, whisk together sugar and cornstarch to remove lumps. Stir in the strawberry puree and cook over medium heat, stirring constantly until thickened and boiling—about 5 minutes. Boil for an additional minute.
- Finish Sauce: Remove from heat and stir in vanilla extract, quartered strawberries, and a pinch of salt. Refrigerate until completely cooled, about 2-3 hours.
- Serve: Once both the cheesecakes and strawberry sauce are fully chilled, remove cheesecakes from liners, top each with strawberry sauce, and serve immediately.
- Store Leftovers: Keep leftovers refrigerated in an airtight container. Best consumed within 4-5 days.
Notes
- Using room temperature ingredients ensures a smooth cheesecake filling without lumps.
- Mix cheesecake batter on low speed to reduce air bubbles and prevent cracking during baking.
- Straining the strawberry puree for sauce helps create a smooth texture, but is optional depending on your preference.
- Baking finish with the oven off and door closed helps the cheesecakes set evenly without cracking.
- Allow sufficient chilling time for both cheesecake and sauce for best texture and flavor.
- Refrigerate leftovers and consume within 4-5 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
