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Recipe dbf2bc07ed

Mini Strawberry Cheesecakes

Delightful mini cheesecakes featuring a buttery crust, creamy cheesecake filling, and a luscious strawberry topping, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal

Ingredients
  

For the crust

  • 1 cup finely crushed shortbread cookies Other cookie options like graham crackers or Oreos can be used.
  • 1 tablespoon granulated sugar To enhance the crust sweetness.
  • 3 tablespoons melted unsalted butter Binds the cookie crumbs.

For the cheesecake filling

  • 2 packages (8 oz) cream cheese at room temperature Ensure cream cheese is at room temperature for smooth texture.
  • 5 tablespoons sour cream Adds a tangy flavor.
  • 2/3 cup granulated sugar Sweetness for the filling.
  • 1/2 teaspoon pure vanilla extract Enhances flavor.
  • 1 tablespoon and 1 teaspoon fresh lemon juice Brightens the flavors.
  • 2 large eggs at room temperature Provides structure to the filling.

For the strawberry topping

  • 2 cups whole strawberries, stems removed Fresh strawberries are essential.
  • 2 tablespoons granulated sugar To sweeten strawberries.
  • 1 tablespoon fresh squeezed lemon juice Enhances strawberry flavor.
  • 1 dash kosher salt Balances sweetness.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  • In a mixing bowl, combine the finely crushed shortbread cookies, sugar, and melted butter. Mix until it resembles wet sand.
  • Press this mixture into the bottom of each muffin cup and bake for about 5-7 minutes until golden.
  • Reduce the oven temperature to 325°F (163°C).

Making the Filling

  • In a large mixing bowl, beat the cream cheese until smooth. Add in the sour cream, sugar, vanilla extract, and lemon juice.
  • Add the eggs one at a time, mixing gently after each addition to avoid overmixing.
  • Pour the cream cheese mixture over the cooled crusts.

Baking

  • Bake for 18-20 minutes until slightly set but jiggly in the center. Turn off the oven and let cool with the door slightly ajar for about 30 minutes.
  • Let cool completely at room temperature before refrigerating for at least 5 hours or overnight.

Preparing the Strawberry Sauce

  • In a saucepan over medium heat, combine the washed strawberries, sugar, lemon juice, and salt. Simmer for 20-25 minutes until thickened.
  • Allow to cool and refrigerate.

Serving

  • Once chilled, remove the cheesecakes from the muffin cups and top each with strawberry sauce.
  • Optional: Garnish with whipped cream or mint leaves before serving.

Notes

Use room temperature ingredients for best results. Cheesecakes keep well in the fridge for up to five days and can be frozen for up to two months.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 32gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 20g
Keyword Comfort Food, Mini Cheesecakes, No-Bake Dessert, Strawberry Cheesecake, Summer Treat
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