Indulge in the delightful taste of Mini Strawberry Cheesecakes, a perfect blend of creamy cheesecake and fresh strawberry topping. These bite-sized treats are ideal for any occasion, offering a personal touch of indulgence. Easy to make and irresistibly delicious, they're sure to be a hit with guests and family alike.
1cupfinely crushed shortbread cookies or graham crackers
1tablespoongranulated sugar
3tablespoonsunsalted buttermelted
For the Cheesecake Filling:
28 oz packages cream cheese, room temperature
5tablespoonssour cream
2/3cupgranulated sugar
1/2teaspoonpure vanilla extract
1tablespoon+ 1 teaspoon fresh lemon juice
2large eggsroom temperature
For the Strawberry Topping:
2cupswhole strawberriesstems removed (fresh or frozen)
2tablespoonsgranulated sugar
1tablespoonfresh squeezed lemon juice
A dash of kosher salt
Instructions
Prepare the Crust: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Mix crushed cookies with sugar and melted butter. Press evenly into the bottom of each liner. Bake for 5-7 minutes until set. Cool while preparing the filling.
Make the Filling: Reduce oven temperature to 325°F (163°C). In a large bowl, beat cream cheese until smooth. Add sour cream, sugar, vanilla, and lemon juice, mixing until well combined. Add eggs one at a time, mixing just until incorporated. Divide the filling among the crusts.
Bake: Bake for 18-20 minutes, or until centers are just set. Turn off the oven, open the door slightly, and let cheesecakes cool inside for 30 minutes. Remove and cool to room temperature, then refrigerate for at least 4 hours.
Prepare the Strawberry Topping: Combine strawberries, sugar, lemon juice, and salt in a saucepan over medium heat. Simmer until strawberries are soft and the sauce has thickened, about 20-25 minutes. Cool completely.
Serve: Top each cheesecake with strawberry topping before serving.
Notes
Gluten-Free Option: Use gluten-free cookies for the crust to make this recipe gluten-free.
Storing: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months without the strawberry topping.
Serving Suggestion: Let cheesecakes sit at room temperature for 10 minutes before serving for the best flavor and texture.
Keyword Bite-sized Desserts, Cheesecake Recipe, Mini Strawberry Cheesecakes, Party Dessert, Strawberry Topping